Jaljeera Masala is a refreshing and tangy spice mix used to make the popular Indian drink called Jaljeera. It’s a blend of various spices that add a burst of flavor to the drink. Here’s a recipe to make Jaljeera Masala:
Ingredients:
- 1/4 cup dried mint leaves
- 2 tablespoons cumin seeds
- 2 tablespoons coriander seeds
- 1 tablespoon fennel seeds
- 1 tablespoon black peppercorns
- 1 tablespoon dry mango powder (amchur)
- 1 tablespoon black salt (kala namak)
- 1 tablespoon salt
- 1 teaspoon ginger powder
- 1 teaspoon black mustard seeds
- 1/2 teaspoon asafoetida (hing)
- 1/2 teaspoon citric acid (optional, for extra tang)
Instructions:
- Dry Roast the Spices:
- Heat a skillet or pan over medium heat.
- Add cumin seeds, coriander seeds, fennel seeds, black peppercorns, and black mustard seeds.
- Dry roast the spices for 2-3 minutes until fragrant, stirring continuously to prevent burning.
- Remove from heat and let them cool completely.
- Grind the Spices:
- In a spice grinder or blender, grind the roasted spices into a fine powder.
- Add dried mint leaves to the grinder and grind them together with the spices until well combined.
- Mix the Remaining Ingredients:
- Transfer the ground spice mixture to a bowl.
- Add dry mango powder, black salt, regular salt, ginger powder, asafoetida, and citric acid (if using).
- Mix well until all the ingredients are evenly combined.
- Store:
- Transfer the Jaljeera Masala to an airtight container or spice jar with a tight-fitting lid.
- Store it in a cool, dry place away from direct sunlight. Properly stored, it should last for several months.
Usage:
- To make Jaljeera, mix 1-2 teaspoons of Jaljeera Masala with cold water.
- You can also add some lemon juice, mint leaves, and boondi (fried chickpea flour balls) for extra flavor and texture.
- Serve chilled over ice cubes for a refreshing summer drink.
Enjoy your homemade Jaljeera Masala! Adjust the spice levels according to your taste preferences.
