Soak the tamarind in 6 glasses of water for ½ an hour. Extract the juice and set aside.
In the chutney pot of the mixer add the mint, coriander springs, cumin, fennel seeds and with a little water grind the mixture to a fine paste.
Mix the ground mixture with the tamarind water.
Add the jaggery, rock salt and mix well.
Strain and serve on ice cubes and boondi.
Alternatively, chill the strained Jal Jeera in the fridge for about an hour. then serve topped with boondi.
Notes
The amount of jaggery and red chili powder will vary from person to person.It will also depend on how sour your tamarind is please adjust as per taste.
When you serve on ice cubes please remember that the cubes will contribute to water in the drink.