photo of Jal Jeera

Summer…bring it on!!

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Jaljeera is a healthy and refreshing summer drink and aids digestion. I grew up on lemonade and roohafza. It was only when I started traveling I got to learn about the different indigenous beverages consumed across the country.

I got introduced to “Chaas” (salty buttermilk with a hint of cumin) and lime soda during my first trip to our capital, Delhi. Lassi tasted utterly different there, I blame it on the quality of milk and eventually the curd.
Then there was “Aam Panna “ (a drink made with raw, cooked mango) in West Bengal. There is an entire blog post on this simple healthy drink.
In Hyderabad, it was “falooda” that caught my attention. And how can I forget the pink kokum drink I tried in a restaurant.

With everything coming in tetra packs and bottles, it was no surprise when I came across jaljeera in a ready to drink pack in a supermarket. We loved it. I had tried making jaljeera with the masala mix bought from stores, but it was never close to this.
Now, jaljeera is relatively easy to make. Made with whole roasted cumin seeds and black salt, both are known to give relief from indigestion and bloating. It also has mint, coriander and a hint of ginger.

However, I wanted a zing in my drink. So, here is my twist……. I added two green chilies and half of a ripe mango. Mango for a little sweetness and chili for the heat. Works perfectly with the rest of the ingredients. reduce the number of chillis in case you prefer it sweet. Have a chilled and relaxed weekend everyone.


Photo of JalJeera
Recipe for Jal Jeera

Preparation time: 15 min
Serves 5-6
Cooking time: NA


Cumin seeds 1 and 1/2 tbsp
Black salt 2 tbsp
Ginger ½ tsp (chopped)
Coriander leaves ½ a cup
Mint leaves 1 cup
Mango ½
green Chilli 1-2
Amchur powder (dried mango powder) 1 tsp
Juice of two lime
Sugar 5 tbsp
Boondi (deep-fried chickpea flour balls) 1/2 a cup


  1. Dry roast the cumin seeds on a pan. Use a mortar and pestle to grind the cumin seeds along with the black salt.
  2. In a blender place the coriander leaves, mint leaves, ginger, chilies, mango, sugar, amchur powder, and the salt cumin mix. Blend everything into a fine paste.
  3. Place the mixture in a pitcher, add 1litre of water and lime juice. Stir and give it a taste. Adjust salt and sugar as per taste. Add ice cubes, masala boondi and mint leaves to garnish. Serve.



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