Cumin Seed Cooler (jaljeera) (india)

Recipe Ingredients

4 tablespoons	60ml	Whole tamarind - (soaked in 1 1/3 cups of water)
2 1/2 cups	592ml	Water
6 tablespoons	90ml	Jaggery - , grated, *1
		Salt
1 teaspoon	5ml	Cayenne powder
1 teaspoon	5ml	Rock salt
2 teaspoons	10ml	Cumin powder - (dry-roasted)
4 tablespoons	60ml	Mint leaves
4 tablespoons	60ml	Coriander leaves - , chopped

Recipe Instructions

PREPARATION: 1. Squeeze the thick juice from the soaked tamarind and discard the pith and fibers. 2. Add the water to dilute then stir in the jaggery, salt, cayenne, rock salt and cumin powder and blend completely. 3. Chill thoroughly. 4. Before serving, add the mint and coriander leaves and serve ice-cold. NOTES: *1: Jaggery or Gur is dehydrated sugar can juice. The closest equivalents are brown or Demerara sugar. NOTE: A warm, dusky evening is the best time to have this fresh, sweet-sour drink.

Source:
Indian Spice Kitchen, Monisha Bharadwaj

Rating

Average rating:

9 (1 votes)

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.