Jal-Jeera, Indian Fire Water For Golegappa
Jal-Jeera
Abha Gupta
In Hindi, the word Jal means water and Jeera means cumin. This drink has both, along with many other refreshing ingredients/flavours. In spite of having hot spices in it, it is a cooling drink. Because of its kala-namak content, it can smell quite weird to the UN-initiated, but to us Indians, is is just so tasty!
Though usually served with Gole-Gappa Puffs, it is a popular drink on its own in India during summer months, often served as an appetizer. It can be prepared a few days in advance. Serves 6
Edited April 2016
Ingredients
For Jal-jeera or fire-water (all ingredients are approximate and should be adjusted according to taste:
1/2 cup tamarind puree* or pulp
2 cups water
2 tsp. cumin seeds
2 tsp. dry-roasted cumin seeds**
3-4 green chillies (adjust to taste)
A small bunch of coriander leaves
A bunch of fresh mint leave or 1-2 tbsp. mint sauce
1 tsp. black salt or kala-namak (not rock salt)
Table salt, to adjust salt to taste.
2-3 tsp. brown sugar or jaggery (less or more, according to taste). Some like it very sour, others like it sweet and sour.
Optional:
Lemon juice to make it more tangy.
Instructions
Measure all ingredients directly into a liquidizer/blender and blend for a few minutes, until ground fully.
Strain through a wire strainer to remove any rough bits/solids. Discard solids.
Adjust spices and tangy taste of the liquid.
Place in a jug or bottle and chill. I keep it in bottles in the fridge.
Serve it in small glasses, small helpings are the norm, with extra in a jug for people to help themselves.
Also see Chat Selection.
** Dry roast cumin seeds on a griddle or frying pan, stirring all the time, until a nice aroma rises and they turn darker in colour.
