Name: Pineapple Jal Jeera (Sweet Sour & Tangy Cumin Water) recipe by Taruna Deepak at BetterButter
Prep time: 15 min
Cook time: 2 min
Total time: 17 min
Yield: 3
Ingredients: 1 and 1/2 tbsp cumin seeds (dry roasted); 1/4 tsp dry mint powder; 1/2 tsp degi mirch (I think sweet Paprika should work well too); 8-10 Black Peppercorns, crushed; 1 pinch Asafoetida (Heeng); 1/2 tsp Amchur (Dried & powdered raw green mangoes- easily available at Indian stores); 1/2 tsp Black Salt (Kala Namak); 1/2 tsp regular Salt or Sea Salt; 1 tbsp Tamarind Concentrate; 1- 1 and 1/2 tbsp Mint Leaves; 1 tbsp Cilantro leaves (Fresh Coriander); 1 tbsp sugar (adjust in case you intend to not use pineapple juice); Boondi to serve, optional (Tiny round puffed chick pea flour fritter balls. Available at Indian stores); Water/ Sparkling water; Medium sized Pineapple (I could procure a little more than a cup of juice)

ABOUT Pineapple Jal Jeera (Sweet Sour & Tangy Cumin Water) RECIPE

We Indians use spices not just in our curries but also in our beverages! This popular non-alcoholic beverage is ideal for summers and is enjoyed as an appetizer and/or as a digestive. I have given it a pineapple twist to tone down the sour flavors of tamarind.

Ingredients Serving: 3

1 and 1/2 tbsp cumin seeds (dry roasted)
1/4 tsp dry mint powder
1/2 tsp degi mirch (I think sweet Paprika should work well too)
8-10 Black Peppercorns, crushed
1 pinch Asafoetida (Heeng)
1/2 tsp Amchur (Dried & powdered raw green mangoes- easily available at Indian stores)
1/2 tsp Black Salt (Kala Namak)
1/2 tsp regular Salt or Sea Salt
1 tbsp Tamarind Concentrate
1- 1 and 1/2 tbsp Mint Leaves
1 tbsp Cilantro leaves (Fresh Coriander)
1 tbsp sugar (adjust in case you intend to not use pineapple juice)
Boondi to serve, optional (Tiny round puffed chick pea flour fritter balls. Available at Indian stores)
Water/ Sparkling water
Medium sized Pineapple (I could procure a little more than a cup of juice)

Instructions

Wash the mint and cilantro leaves. Keep them aside.
Peel and slice the pineapple. Using a juicer, extract juice and strain it twice to procure clear pineapple juice.
Grind the dry spices using a spice grinder, then add the tamarind paste, mint leaves and cilantro leaves.
Using 3-4 tbsp of water, make a fine paste. Strain the paste twice so you have a clear concentrated paste. (I used a regular sieve for the first straining and a finely meshed one for the second). Transfer this to a pot or jug.
In a measuring jar, add the pineapple juice and top the rest with water so that you have a total amount of 650 ml (approx) of liquid. Add sugar and stir well to dissolve.
Pour this liquid in the concentrated paste and stir well. Jal Jeera is ready! Let it chill and sprinkle boondi before serving.

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