THE SPICE MAGIC KITCHEN
Jaljeera
A tart mint-and-cumin cooler seasoned with kala namak.
Images are AI-generated serving illustrations; actual portions and results may vary.
GET EVERYTHING READY
Everything you’ll need.
For 4 servings. Tap each ingredient as you get it ready.
Use the written amounts, not the portions shown in the illustrations. US volume and weight equivalents are approximate.
What equipment do I need?
Blender, fine sieve, pitcher.
The recipe at a glance.
See the sequence, then follow the full instructions below.
FOLLOW ALONG
4 simple steps.
One delicious result.
Illustrative preparation stage 1 Blend herbs
No heat
Have readyFresh mint leaves, washed, Fresh cilantro, washed, Cold water
- Blend mint, cilantro and 1/2 cup (120 ml) water until finely chopped.
Illustrative preparation stage 2 Season
No heat
Have readyLemon juice, Ground roasted cumin, Kala namak black salt, Sugar
- Add lemon juice, cumin, kala namak and sugar; blend briefly.
SPICE MAGICBlack Salt Powder (Kala Namak) Mineral Rich ~View this spice →Next: Dilute and strain ↓Illustrative preparation stage 3 Dilute and strain
No heat
Have readyNothing new
- Strain into a pitcher, pressing lightly; add remaining water and stir.
Illustrative preparation stage 4 Chill
Refrigerated
Have readyNothing new
- Refrigerate 30 minutes; stir before pouring into four glasses.
AT THE TABLE
A few good things alongside.
Samosas
Roasted chickpeas
Whole-grain crackers
AI-generated serving suggestions. Side dishes are separate from the recipe quantities.
A few things worth knowing.
Recipe development status
Original development draft; kitchen validation pending.
Kitchen tip 2
A simplified lemon version; tamarind and amchur appear in other regional preparations. No digestive or therapeutic claim.
FROM YOUR SPICE SHELF