Jal Jeera (Cumin-Laced Tamarind and Mint Cooler)

Ingredients:

1/4 pound tamarind pulp
5 cups hot water
2 Tbsp. Sugar
1/2 Tbsp. cumin seed; toasted
1 tsp. black salt
1 tsp. fresh lime juice
1/2 tsp. red chile powder
1/8 tsp. garam masala
10 large fresh mint leaves

Instructions:

Put the tamarind pulp and the hot water into a bowl and let them soak together for 30 minutes, periodically mashing the tamarind with your fingers and freeing as much of the pulp as possible from the fiber and seeds. Working in batches, pour the mixture into a strainer over a bowl and press down on the mixture until nothing but the seeds and fiber are left in the strainer. Discard the solids.

To the strained liquid, add the sugar, toasted cumin seeds, black salt, lime juice, red chile powder, garam masala and 10 large fresh mint leaves, then stir to combine.

Puree the mixture in a blender until smooth. Strain through a fine sieve into a pitcher and chill. Serve over crushed ice.

Recipe from Saveur Magazine. March 2007.