Jaljeera Recipe | Jaljira Recipe

Jaljeera is a tangy and spicy Indian drink that instantly refreshes you, especially during hot weather. It’s made with fresh herbs, lemon, spices, and tamarind, which gives it that sharp, punchy taste. If you’ve ever had pani puri, this will remind you of that pani—but served on its own as a drink.

It’s a great option when you want something cool and flavorful instead of tea or juice. Many people make Jaljeera during Holi or summer get-togethers. It cools the body and also helps with digestion. You just blend, strain, mix, and serve—super easy to make and very refreshing.

Jump to:

• About Jaljeera
• Jaljeera Ingredients
• How to make Jaljeera Step by Step
• Expert Tips
• Serving & Storage
• FAQS
• 📖 Recipe Card

About Jaljeera

Jal jeera is nothing but abbreviated form of Jal – Water and Jeera – Cumin Seeds. Jaljeera is a spicy and tangy drink made with fresh herbs, spices, tamarind and lemon juice. It is usually served cold and is very refreshing on hot days. Jaljeera is a popular drink in North India and is often made during summer or festivals like Holi.

This drink tastes like the water used in pani puri — sour, spicy, and full of flavor. It is usually served as a welcome drink or sometimes before meals to help with digestion. The spices used in Jaljeera give a cooling effect to the body, making it a great summer cooler.

Jaljeera is made by blending mint leaves, coriander leaves, ginger, tamarind, and a mix of spice powders like cumin, amchur, chaat masala and black salt. Then it is mixed with cold water, lemon juice and a little sugar to balance the flavors. It is topped with crunchy boondi while serving.

I started making Jaljeera at home a few summers ago when I wanted something different from regular juice or tea. My family loves it, especially on hot afternoons. I usually make a batch and keep it chilled, so we can enjoy it anytime during the day.

Jaljeera Ingredients

• Mint Leaves – Used fresh pudina leaves to make jaljeera. It gives a cool, refreshing flavor that’s perfect for summer. Just rinse it well and blend along with the other ingredients.
• Coriander Leaves – Adds a fresh, herby flavour and goes well with mint. Used a small bunch, washed and packed tight. If you don’t like the strong flavour, reduce the quantity or just leave it out.
• Ginger – It helps to balance the tangy flavours. Just blend it along with the herbs. If you want a milder taste, reduce or skip it.
• Tamarind – Tamarind gives the main sourness in jaljeera. Usually soak a small piece in warm water and use the pulp. If short on time, tamarind paste also works. You can even use lemon juice instead, but taste will be bit different.
• Lemon Juice – Just squeeze some lemon juice at the end. It makes the drink fresh and tangy. Adjust according to how tangy you like.
• Spice Powders – Added chaat masala, roasted jeera powder, black salt and a pinch of amchur. This combo gives the real street-style taste — tangy, salty, and bit spicy. Can skip amchur if using more tamarind and lemon. But chaat masala is must.
• Sugar – Just a bit of sugar to balance the sour and salty taste. You can increase or skip depending on how you like it. Sometimes tamarind gets too sour, so sugar helps.
• Boondi – Adds that crunchy finish. Add just before serving. It floats on top and gives a nice touch. Can skip if not available.

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• Ganga Jamuna Juice
• Rose lassi
• Lassi
• Masala chaas
• Beetroot chaas

How to make Jaljeera Step by Step

1.Get all your ingredients ready. Soak tamarind in little water. Now add the ingredients except the spice powders and lemon to a mixer.

2.Sprinkle little water and Grind it to a paste. Chill water for at least an hour. Now place a strainer over the bowl containing water and strain it.

3.Keep straining till you see a thick pulp without any water content. Now add the spice powders along with sugar and add lemon juice. Mix well.

Garnish with boondi and Serve chilled!

Expert Tips

• Soaking – Soak tamarind in a little warm water it softens quickly and makes blending easier.
• Use chilled water – Jaljeera tastes best when served cold. You can chill the water ahead or keep the drink in the fridge before serving.
• Straining – Use a fine strainer to remove coarse bits. This makes the drink smooth and easy to sip.
• Taste and adjust – After blending, take a small sip and adjust the flavors.  You can add more sugar if it’s too tangy or a bit of lemon juice if it feels flat.
• Garnish – You can add boondi or a few mints leaves right before serving so they stay crisp and fresh.
• Use fresh herbs only – Mint and coriander leaves should be fresh and green. Avoid dull ones, they affect the flavor.
• Prepare ahead and refrigerate – You can make the drink ahead and store it in the fridge. Just give it a good stir before serving.

Serving & Storage

Serve this drink chilled, poured into small glasses with a spoon of boondi on top. It’s a great drink to serve before meals or at summer gatherings. I usually serve it chill.

If you have extra, store it in a covered container in the fridge. It stays fresh for up to a week. Just give it a quick stir before serving again.

FAQS

1.Can I skip tamarind?

Tamarind gives the signature tang. You can replace it with lemon juice but the flavor will be different.

2.Is Jaljeera good for digestion?

Yes, cumin, ginger, and mint help in digestion. Many people have it after meals.

3.Can I use store-bought spice powders?

Yes, but make sure they are fresh. Roasting your own cumin gives better taste.

4.Can I make it ahead?

Yes. You can make it a day before and chill in the fridge.

5.Is it spicy?

It has a mild spice kick, but you can reduce ginger or chaat masala to tone it down.

If you have any more questions about this Jaljeera Recipe do mail me at sharmispassions@gmail.com. In addition, follow me on Instagram, Facebook,  Pinterest, Youtube and Twitter .

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