Zeera pani

Zeera pani

Cumin and tamarind water

By
From
The Complete Asian Cookbook
Makes
2 cups
Photographer
Alan Benson

Cumin is reputed to be a digestive, and this refreshing sour drink is served as an appetiser, much as tomato juice is in other countries. It is also served with festive, and therefore very rich, meals. Serve it chilled with crushed ice, a sprig of mint and a slice of lemon to garnish.

Ingredients

Quantity Ingredient
125g tamarind pulp
3 teaspoons fresh ginger, finely grated
2 teaspoons ground cumin
pinch chilli powder, (optional)
1/2 teaspoon Garam masala
3 teaspoons sugar, or to taste
salt, to taste
iced water and crushed ice, to serve
mint sprigs, to serve
lemon slices, to garnish

Method

  1. Soak the tamarind pulp in 500 ml hot water and leave for 10 minutes. Squeeze to dissolve the pulp in the water, then strain, discarding the seeds and fibres.
  2. Add all of the remaining ingredients, stir well, then strain again through a very fine sieve. Refrigerate until cold, then dilute with iced water at serving time. Serve in glasses with the crushed ice, mint and lemon slices.

Note

  • If you cannot get the dried tamarind pulp, use tamarind purée but increase the quantity according to taste. It should be quite tangy.
Tags:
The Complete Asian Cookbook
Charmaine
Solomon
Asian
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