Jaljeera

Indian tamarind and cumin summer cooler. A sweet, salty, sour and peppery melange with bold smoky flavor.

Ingredients

• 1/2 cup (50g) dried tamarind, soaked in 1 cup hot water
• 1 tablespoon cumin seeds
• 10 black peppercorns
• 1/2 cup fresh coriander leaves
• 1 cup fresh mint leaves
• 1 inch ginger, sliced
• 4-5 green chili
• 1/3 cup brown sugar or refined sugar or jaggery
• 1 tablespoon black salt
• 1 teaspoon salt

Serving

• Juice of 1 lemon
• Boondi

Instructions

• Soak tamarind in hot water fro 10-15 minutes until it softens, then turn it into pulp by hand
• Dry roast cumin seeds and peppercorns
• Blend it all well together
• Serve with ice, lemon juice and water

Note: adjust salt and sugar to taste as needed

Note: Don't use stems of the cilantro leaves. Definitely leave out the stems of mint (they can make jaljeera bitter).

Note: Don't use lot of herbs or ginger. Jaljeera should taste mainly of tamarind and cumin.

Storage

The paste or jaljeera concentrate can be kept for 2-3 weeks refrigerated.