Jaljeera (Tangy Indian Summer Drink)

3.20 from 5 votes

Jaljeera is a popular North Indian drink made using cilantro, mint, and spices. It is cooling, appetizing, refreshing, and perfect to sip on hot summer days (vegan).

Jaljeera served in a glass.
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About Jaljeera

Jaljeera is a tangy Indian beverage made using cilantro, mint, and spices. Jal in Hindi means water and jeera means cumin. So, ideally, Jaljeera translates to cumin water. But it tastes very different from the earthy and smoky cumin water.

This traditional Indian summer drink is spicy, tangy, and packed with flavors.

Jal Jeera drink is very popular in North India and perfect for hot Indian summers. This drink is refreshing and cooling and a great appetizer due to its digestive properties. It aids digestion and is good to drink with an upset stomach. It also helps in weight loss by increasing metabolism.

Make this refreshing drink for special occasions, for a summer holiday party, or everyday sipping.

This jaljeera recipe is vegan and can be easily made gluten-free. You can double or triple it too.

Here are some more refreshing beverage recipes that are perfect for summer

Ingredients

Jaljeera ingredients 1
Jaljeera ingredients 2

Herbs – Cilantro (fresh coriander leaves) and fresh mint leaves make the base of this drink.

Ginger – Gives it a peppery flavor.

Lime Juice – It adds a lovely tang. Try to use freshly squeezed lime juice for the best result. Lime juice can be replaced with lemon juice.

Spices – You will need Roasted Cumin Powder, asafetida (hing), black salt (kala namak), black pepper powder, and dry mango powder (amchur powder).

Tamarind Pulp – It adds a tangy taste to Jaljeera. The tang from the lime and tamarind pulp differs, so use both in the recipe.

Skip adding asafetida for a gluten-free recipe.

Add some chaat masala powder if you like it tangier and spicier.

How To Make Jaljeera

Add

  • ½ cup (rinsed, packed) fresh mint leaves
  • ½ cup (rinsed, packed) cilantro (coriander leaves)
  • ½ inch piece of ginger (peeled and chopped)
  • ½ cup water

to a blender.

Mint, cilantro and ginger added to a blender.

Blend until smooth.

Smooth paste made.

Transfer the paste to a large glass mixing bowl.

Stir in

  • 2 tablespoon freshly squeezed lime juice
  • ½ teaspoon roasted cumin powder
  • ¼ teaspoon asafetida (hing)
  • 2 teaspoon black salt
  • ½ teaspoon regular salt
  • ¼ teaspoon black pepper powder
  • 1 teaspoon granulated white sugar
  • 2 teaspoon dry mango powder
  • 1 tablespoon tamarind paste
Remaining ingredients added to the bowl.

Add the remaining 3 and ½ cups of water and stir well.

Check for salt, lime juice, and tamarind paste, and add more if needed.

Refrigerate it for 3-4 hours for the flavors to come together.

Pour the Jaljeera into serving glasses. Add a few ice cubes and serve chilled.

Note – I like to add boondi (fried chickpea flour balls) to my Jaljeera just before serving. You can also add some pomegranate seeds.

Ready jaljeera.

Frequently Asked Questions

How to make Jaljeeera with soda?

Make the green paste using ½ cup of water and add the paste to 4 serving glasses. Now top the glasses with club soda and serve jaljeera soda immediately.

How to store Jaljeera?

Jaljeera tastes best after 3-4 hours of making, but after that, the flavors start to wear down, and it starts to taste bitter. You can store it in a non-reactive, airtight container for one day. Stir well before serving.

Can I freeze Jaljeera?

No, I do not recommend freezing Jaljeera as its taste changes once thawed.

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Jaljeera is a popular North Indian drink made using cilantro, mint, and spices. It is cooling, appetizing and refreshing and perfect to sip on hot summer days.
3.20 from 5 votes

Jaljeera Recipe (Tangy Indian Summer Drink)

Jaljeera is a popular North Indian drink made using cilantro, mint, and spices. It is cooling, appetizing and refreshing, and perfect to sip on hot summer days.
Prep: 5 minutes
Cook: 5 minutes
Refrigeration Time: 4 hours
Total: 4 hours 10 minutes
Servings: 4 people

Ingredients 

  • ½ cup mint leaves (rinsed, packed)
  • ½ cup cilantro (fresh coriander leaves) (rinsed, packed)
  • ½ inch piece of ginger (peeled and chopped)
  • 2 tablespoons freshly squeezed lime juice
  • ½ teaspoon roasted cumin powder
  • ¼ teaspoon asafetida (hing) (skip for gluten-free)
  • 2 teaspoons black salt (kala namak)
  • ½ teaspoon regular salt
  • ¼ teaspoon black pepper powder
  • 1 teaspoon granulated white sugar
  • 2 teaspoons dry mango powder (amchoor)
  • 1 tablespoon tamarind paste
  • 4 cups chilled water (divided)
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Instructions 

  • Add mint leaves, cilantro, ginger, and ½ cup water to a blender.
  • Blend until smooth.
  • Transfer the paste to a glass bowl.
  • Stir in lime juice, roasted cumin powder, asafetida (hing), black salt, regular salt, ground black pepper, granulated sugar, dry mango powder, and tamarind paste.
  • Add the remaining 3 and ½ cups of water and stir well.
  • Check for salt, lime juice, and tamarind paste, and add more if needed.
  • Refrigerate it for 3-4 hours for the flavors to come together.
  • Pour the Jaljeera into serving glasses. Add a few ice cubes and serve chilled.

Video

YouTube video

Notes

You can add one green chili while grinding the ingredients if you like a spicy kick to it.
I like to add boondi (fried chickpea flour balls) to my Jaljeera just before serving.

Nutrition

Calories: 29kcal, Carbohydrates: 7g, Protein: 1g, Fat: 1g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 1g, Sodium: 1179mg, Potassium: 83mg, Fiber: 1g, Sugar: 4g, Vitamin A: 383IU, Vitamin C: 5mg, Calcium: 30mg, Iron: 1mg
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