Ingredients
Metric weights use grams. US weights use ounces; liquids use fluid ounces. Conversions are rounded. Spoon measures use 5 ml teaspoons and 15 ml tablespoons; cups use 240 ml.
Serves 4
Drink
Equipment
Blender; jug; sieve; glasses.
Check all product labels and cross-contact. Diet groups describe this listed recipe, not every substitution.
Steps
Blend · About 3 min
- Blend 25 g mint leaves, 15 g coriander leaves, 20 g tamarind paste, 20 ml lemon juice, 2 tsp roasted ground cumin, ½ tsp black salt, ¼ tsp regular salt and 15 g sugar with about 100 ml of 1000 ml cold water.
Dilute · About 2 min
- Stir in the remaining water. Strain if you prefer a smoother drink.
Chill · About 30 min
- Refrigerate for 30 minutes. Stir well before pouring.
Check: The drink is cold; adjust sourness with a little water after tasting.
Tips
- Use roasted cumin rather than raw cumin powder.
- Tamarind concentration varies; taste before adding more.
Substitutions
- Use regular salt instead of black salt for a different aroma.
- Omit coriander if unavailable.
Storage
- Get perishable Jal jeera into the fridge within two hours, or within one hour above 32°C / 90°F. Eat Jal jeera within two days, keeping it covered at 4°C / 40°F or colder.
- Bring cooked Jal jeera to 74°C / 165°F, stirring or turning it for even heating. When Jal jeera is part of the meal, serve cold salads, dips and chilled desserts straight from safe refrigeration.
Make ahead
- Blend the concentrate one day ahead and refrigerate.
- Dilute and stir before serving.
FAQ
Why does it settle?
Ground spices and herbs settle naturally. Stir before serving.
Can I add soda water?
Use chilled plain soda water at serving time for a fizzy version.
Why is black salt aromatic?
It has a sulphurous aroma. Start with a small amount if unfamiliar.
Food safety references
FoodSafety.gov: cooking temperatures · Food Standards Agency: rice storage and reheating
