Saturday, 15 March 2014

Homemade Jaljeera Recipe

Jaljeera... so many memories! Of childhood summers. Of vacations at Ahmedabad. Of one rupee coins demanded everyday for it. Of carrying so many packets back in our bags. Let me elaborate.

My mother's sister lives in Ahmedabad and we used to go there once every couple of years for summer vacations. I was introduced to jaljeera buy her son, my first cousin. We used to take one rupee coins everyday after lunch from our mothers to buy it. Our mothers at that time would have been relieved from their morning duties and would be free and in a relatively good mood to give us the money.  After some time when the heat lulled them to sleep we would go down in Ahmedabad's blistering afternoon mid-May heat to the shop to buy one packet each of this spice powder. You see, despite their strict warnings that we would fall sick if we went out in the heat, we could not wait till evening to get our daily dose of this yummy, sour, pungent drink. 

Homemade Jaljeera Recipe

We are old enough now to understand why we were asked not to go out in the heat, but we are never too old to crave and love jaljeera! 

Homemade Jaljeera Recipe

Now that I cook, I have tried to make this summer favourite at home from scratch. It turned out great and I have decided not to buy powder any more but make it fresh every time! It hardly takes 10 minutes to do so! 

Homemade Jaljeera Recipe

Jaljeera in Hindi literally means 'cumin water' and refers to this spiced beverage that makes for a great appetizing summer drink. Jaljeera has mint which has a cooling effect on the body during the hot summer months. It is packed with flavour from spices like black salt, asafoetida, dried ginger powder and cumin that also aid digestion. Jaljeera, like masala chaas, can be served at the beginning of a meal or as a drink any time of the day. 

Homemade Jaljeera Recipe

Preparation Time: 5 minutes
Making Time: 5 minutes
Total Time: 10 minutes

Serves: 4


1 cup packed fresh mint leaves
3 tsps cumin powder
2 tsps rock salt
2 tsps red chilly  powder
2 tsps dried mango powder (amchur)
1 1/2 tsps black pepper powder
1 tsp dried ginger powder
1 tsps asafoetida
2 tbsps lemon juice
Salt to taste

4 cups water

Boondi (fried crispy chickpea pearls) to serve


In a grinder, grind together the mint with the dried spice powders

and lemon juice till they form a smooth paste.

Add in the water and stir till the paste dissolves well into the water. Adjust salt if required after adding water.

You can strain the prepared jaljeera if you do not like the ground mint leaves. I like the way they taste, so I did not strain them.

Serve with some boondi in it.