Jul 2, 2025
By: Alisha GargTo begin with, gather all the necessary ingredients including fresh mint leaves, coriander leaves, roasted cumin powder, black salt, regular salt, lemon juice, and chilled water. You can also keep some tamarind pulp or dry mango powder handy for extra tang.
Thoroughly wash mint and coriander leaves in clean water to remove any dust or impurities. You can soak them in water for a few minutes and rinse again for safety. These herbs are the base of jaljeera’s vibrant green colour and fresh taste.
Dry roast the cumin seeds in a pan until they release a nutty fragrance. Once cooled, grind them into a fine powder using a grinder or mortar-pestle. This roasted cumin powder gives jaljeera its signature earthy punch.
Blend the washed mint and coriander leaves with a little water to make a smooth, thick paste. If you enjoy a spicy twist, you can add a small piece of green chilli to the blender. The herbal paste brings both freshness and colour to your drink.
In a mixing bowl, combine the roasted cumin powder, black salt, amchur or tamarind pulp, regular salt, and a pinch of asafoetida. Mix everything thoroughly to form a flavour-rich masala base. Adjust seasoning based on your taste preferences.
Squeeze fresh lemon juice into the spice mix to add sharpness and zest. The citrus flavour balances the tangy and salty notes perfectly. Use one or two lemons depending on how sour you like your jaljeera.
Pour chilled water into a jug and add the herb paste and prepared spice mixture. Stir it well to ensure everything blends uniformly. The jaljeera will turn a bright green and smell fresh and spicy.
To make the drink smooth, strain the jaljeera using a fine mesh strainer to remove any fibrous bits. This makes the drink easier to consume and gives it a professional finish. Refrigerate it for 30 minutes before serving.
Serve your homemade jaljeera in glasses with a few ice cubes. Garnish with fresh mint leaves or a pinch of roasted cumin on top for extra flavour. For added texture, you can include boondi (fried gram flour balls).
Store any leftover jaljeera in an airtight container in the fridge for up to 2 days. Always shake or stir before serving as the ingredients tend to settle at the bottom. This drink is ideal for family gatherings, summer lunches, or even as a digestive after meals.
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