Jal Jeera

Cumin is a flowering plant that has been grown as a spice, it has digestive properties and a very distinctive aroma. Its a spice used very commonly in Indian cuisines. Its can be store in airtight containers for upto 6 months.

This post is my contribution to Sunita’s monthly event on Spices – Think Spice.. , and she has selected Cumin for this month.Thanks for hosting the event on such a wonderful spice Sunita. Here’s my entry:

Recipe Source: India’s Vegetarian Cooking, by Monisha Bharadwaj

Serves : 4


  • Cumin Seeds – 2 tsp
  • Tamarind Concentrate – 1 tbsp
  • Hot water – 600 ml
  • Brown Sugar – 6 tbsp
  • Red Chilli powder – 1/2 tsp
  • Black Salt/Kala Namak – 1 tsp
  • Cilantro – few, finely chopped
  • Mint Leaves – few, finely chopped


  • Dry roast the cumin seeds in a small pan. When they turn dark, grind them into a fine powder and reserve.
  • Dilute the tamarind concentrate in water and add to it the rock/sea salt, sugar, chilli powder and reserved cumin powder and mix it well.
  • Let it cool and stir in the coriander leaves.
  • Pour this mixture into a small jug and let it chill in a refrigerato
  • Luv,

    3 thoughts on “Jal Jeera

    1. Asakm Mona

      How are you doing? Can brown sugar be substituted with just sugar or something else? Plz let me know.

      WaAlaiKumAsSalaam Juveria, you can substitute brown sugar with equal quantities of white granulated sugar. However you might notice a slight difference in taste when you use white sugar instead of brown sugar.

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