Summers is all about having plenty of drinks and beverages that keep our system clean and cool. Jal Jeera is one amongst those many Indian beverages that helps in keeping our system cool in summers and also helps in digestion and is an amazing h appetizer as well. It’s a refreshing mint and cumin flavored Indian lemonade.In Hindi, “jal” means water and “jeera” means cumin. The beverage form is essentially lemonade and jaljira powder, and is a popular summer drink in India.Indian women usually prepare Jaljeera powder at home and store it in an air tight container.
Jaljeera powder generally consists of cumin, ginger, black pepper, mint, black salt, some fruit powder (usually either mango, or some kind of citrus zest), and chili or hot pepper powder.
Not just in summers but through the entire year, Jaljeera is one such drink that is often made at my home, we usually have it after our dinner. I have seen my mother preparing jaljeera powder and storing it for the whole summer. Whenever we use to return home after work, this was the drink that was usually served chilled to us and even the guests at times.
Jaljeera has a very long history, originatingon the banks of the Ganges. At one time, the powder was ground on stone slabs, and stored in clay pots. It is still a common drink at Indian cultural events.
The cumin is a medicinal ingredient which aids digestion. The mint has a cooling effect. Black salt or rock salt acts as a digestive.
Jaljeera is popular in northern India because it is thought to have cooling properties, against the temperature of the region.It is generally served with appetizers before a meal, but is also drunk between meals. Some versions do not involve any added sugar.
Prep Time | 10 minutes |
Cook Time | 20 minutes |
Servings |
serving
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- 1 small bunch Mint leaves
- 3/4 cup Coriander leaves
- 1/2 tsp Ginger Grated
- 2 1/2 tbsp Lemon juice
- 3 tsp Cumin seeds - (dry roasted and powdered)
- 1/2 tsp salt Black
- 1 tsp mango powder Amchur Dried /
- 2 tsp Sugar
- 1/2 tsp Black pepper powder
- a pinch Asafetida / Hing
- 1/2 cup Boondi
- 4 glasses water Chilled
- 1/2 tsp Salt
Ingredients
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- In a pan dry roast the asafetida till fragrant. Allow to cool.
- In a blender, grind roasted asafetida, mint, ginger and coriander with little water to a paste.
- In a pitcher take 4 glasses of chilled water and add the blended paste along with black salt, rock salt, salt, mango powder, sugar and cumin powder.
- Now add lemon juice and stir well. Pass through a strainer to remover the thick remainings.
- Garnish with boondi and some mint leaves. You can also add lemon wedges to make it look beautiful.
- Serve Chilled !!!