A lip smacking tamarind & cumin-water based Indian cooler that acts as an appetizer and a digestive. Here, it gets a fruity twist with pineapple juice. —Easyfoodsmith
Cumin Seeds (dry roasted)
Dry Mint Powder
8 - 10
Black Pepper Corns
Amchur (Dried & powdered raw green mangoes- easily available at Indian stores)
1 2/3 cup
Sparkling Water or Water
In This Recipe
Wash mint leaves and cilantro leaves and keep aside.
Peel & slice pineapple. Using a juicer, extract juice and strain it twice to procure clear pineapple juice.
In a measuring jar, add the pineapple juice and top the rest with water so that you have a total amount of 650 ml (approx) of liquid. Add sugar and stir well to dissolve. Pour this liquid in the concentrated paste and stir well.
Jal Jeera is ready; chill & serve.
Note: Turn off the heat after roasting the cumin seeds and while the skillet is still hot, add a pinch of asafoetida and roast it for no more than 4-5 seconds in the residual heat. This will help reduce the strong pungent taste of asafoetida.
Note: I recommend not adding ice cubes to the Jal Jeera since it will mellow down the flavors. Instead, chill the Jal Jeera in the refrigerator. And do not forget to stir it well before serving.