Jal Jeera II (Indian Tamarind and Cumin Cooler)

This chile pepper gets its name from its origin. In Spanish, serrano is an adjective meaning “from the mountains” which is where it originated-in the mountains of Hildalgo, Mexico. The serrano is normally about twice as hot as Jalapeno (about 10,000 to 15,000 Scoville units). It is the second most popular chile pepper in Mexico. This chile is used mostly for salsas but can also be used in soups, sauces, chili or stews. Try these as a hotter substitute for Jalapeno.

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Ingredients:

1 cup tamarind pulp (see notes)
2 tbsp roasted jeera (cumin seeds)
1/4 cup fresh mint leaves
18-20 fresh cilantro leaves
1/2 tbsp kala namak (black salt, substitute with table salt)
1 serrano chilli (de- seeded , if desired)
2 tbsp red chilli flakes (adjust to tolerance)
3″ fresh ginger shoot, peeled & roughly chopped
5 tbsp granulated sugar
1 cup water
Table salt (to adjust)
5 cups water, cold
To Garnish – crushed ice, boondi, mint leaves (optional)

Instructions:

Makes 6-8 Servings.

Tip everything except table salt & 5 cups of water into your blender. Blend for 2-3 minutes until you get a smooth but runny paste. Place a colander over a large bowl & sieve the paste through it. Note – I sieve the paste a couple of times to obtain a clear(er) drink. Place the collected paste into a jug, top with 5 cups of water. Adjust the salt. Chill till ready to serve.

Before serving, stir thoroughly, pour into glasses, garnish & serve.

Jal Jeera keeps fresh for 3-4 days, refrigerated.

Notes :
To see how to extract tamarind pulp at home, click here. Store bought tamarind paste can also be used in this recipe. The paste is more concentrated and way salty compared to home extracted version.Adjust the quantity to your liking. You can substitute tamarind pulp with fresh lime/ lemon juice. The taste differs from traditional recipe but still good. Place cumin seeds in a sauce pan and roast over medium heat.

From sinfullyspicy.com