Jal Jeera Indian Tamarindmintand Cumin Refresher Recipes
JAL JEERA (INDIAN TAMARIND,MINT,AND CUMIN REFRESHER)
A very popular Indian drink for the hot summer months,Jal Jeera's unique combination of tamarind,cumin,mint,and salt is strangely addictive!The tamarind and cumin are said to be especially useful for cooling the body in hot weather or from a fever.Use the pre peeled packaged tamarind pulp with seeds found in Asian or Latin grocereies.The original recipe is from Saveur issue no.100.
Provided by strangelittlebeast
Categories Beverages
Time 40m
Yield 1 quart, 4 serving(s)
Number Of Ingredients 9
Steps:
- Bring water to a boil.Meanwhile break tamarind into large pieces and place in a bowl.Remove water from heat and pour over the tamarind.set aside to soak for 30 minutes.Strain through a fine mesh strainer,pressing on the pulp with the back of a spoon extracting as much as possible and discarding the seeds and remaining pods and reserving the tamarind water.
- Toast cumin seeds over medium heat until they pop.Remove immediately.
- Place all ingredients in a blender.Blend on high until well combined.You may strain if desired.serve chilled or over ice.
Nutrition Facts : Calories 72, Fat 0.4, SaturatedFat 0.1, Sodium 602.4, Carbohydrate 18.4, Fiber 1.6, Sugar 16.4, Protein 1
JAL JEERA
The true taste of a place is found in its little oddities, and northern India is no exception. Nowhere are the distinctive attitudes and sensibilities of a people better captured than in the lemonade of northern India. Jal jeera is Hindi for "cumin water," but it's the wild and unruly yet ultimately constructive influence of India's famous, sulfuric kala namak salt that lends this drink its edge. It's traditionally drunk before a meal, but any hot day provides a great excuse to duck into the shade, mix up a tall iced glass of jal jeera, and tilt your face up to the sun to offer a prayer to the sun god Surya.
Yield serves 4
Number Of Ingredients 9
Steps:
- Preheat the oven to 450°F. Line a rimmed baking sheet with foil.
- Pound the cumin in a mortar and pestle until cracked, then spread on the prepared baking sheet. Roast for 3 to 5 minutes, until fragrant and lightly toasted, being careful not to burn.
- Add the cilantro, sugar, and mint to the mortar and crush with the pestle into a paste. Combine the paste with the toasted cumin, lemon juice, and kala namak in a large jar (at least 1 1/2 quarts) and mix thoroughly. Add the water and some ice; seal the jar and shake vigorously. Pour ice and all into 4 tall glasses, garnish with lemon wedges and mint sprigs, and serve.
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