India’s digestive cooler — cumin, mint, and tamarind in spiced chilled water with a boondi float. Tangy fire, instantly cooling. Follow the full recipe card below — ingredients, timings, and method included.
Jaljeera
India's digestive cooler — cumin, mint, and tamarind in spiced chilled water with a boondi float. Tangy fire, instantly cooling.
Ingredients
Method
- Blend mint, coriander, tamarind, and spices with a little water.
- Mix with chilled water and lemon juice; adjust salt-tang balance.
- Strain into glasses over ice.
- Float boondi and a mint leaf on top.
Notes
Jaljeera must sting the throat gently going down — if it tastes polite, add more cumin and black salt.