Indian
Vegan
Gluten freeTsestalulu (sea-buckthorn juice)
ཚེ་སྟ་ལུ་ལུ: tart orange sea-buckthorn berry juice, sweetened and served chilled in Leh
Sea buckthorn grows wild along the river beds of Ladakh, and in Leh the bright orange berries are pressed into tsestalulu, a sharp, tropical-tasting juice sold in summer cafés and made at home after the autumn harvest. It is drunk chilled, sweetened with sugar or honey and thinned with cold water. The berries are very sour and slightly oily, so the juice is always diluted. The common mistake is boiling the pulp, which dulls both the colour and the fresh taste; just blend and strain. Chef's tip: frozen sea-buckthorn berries or plain unsweetened purée from health shops work very well; strain twice through a fine sieve for a silky drink.
- Prep
- 15 min
- Cook
- 0 min
- Difficulty
- Easy
- Serves
- 4
- Per serving
- 90 kcal
Ingredients
For the juice
- 3 cups cold water
- 5 tbsp sugar
- 1 pinch black salt or salt (optional)
- 8 ice cubes (optional)
Shop this recipe on Amazon
What you'll need
Search Amazon for the rest
Fresh ingredients (1)
Links open Amazon in a new tab. As an Amazon Associate we earn from qualifying purchases.
Method
0/4 doneStep 1: Blend 9 oz sea-buckthorn berries, fresh or frozen (or 150 ml unsweetened purée) with 250 ml of the 3 cups cold water for 30 seconds until smooth and bright orange.
2 minStep 2: Press through a fine sieve with the back of a spoon, discarding the seeds and skins. Strain again for a smoother juice.
5 minStep 3: Stir in the rest of the 3 cups cold water and 5 tbsp sugar until dissolved. Taste: it should be tart but pleasant; add more sugar or water if needed, and 1 pinch black salt or salt if you like.
3 minStep 4: Chill and serve over 8 ice cubes the same day; stir before pouring, as the pulp settles.
1 min
Nutrition per serving
- Calories
- 90 kcal
- Protein
- 1 g
- Carbs
- 20 g
- Fat
- 1 g
- Fibre
- 1 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does tsestalulu (sea-buckthorn juice) take?
- About 15 minutes in total.
- How many people does it serve?
- 4 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegan?
- Yes. It has no meat, fish, dairy or eggs.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- What can I use instead of sugar?
- Caster sugar, same amount.
Reviews
No reviews yet. Be the first to cook it.
Rate this recipe
Sign in to rate and review this recipe.
You might also like
Chana masala
A North Indian staple that comes together from the store cupboard. Toasted cumin, slow-softened onion and a good spoonful of garam masala give tinned chickpeas real depth. Serve with rice, naan or a stack of warm rotis.
Kaju curryCashew curry
Walk along any wedding buffet in Pune, Mumbai or Ahmedabad and there is usually a chafing dish of kaju curry near the paneer, with guests going back for seconds. Whole cashews are fried in ghee until golden, which makes them crunchy outside and buttery inside, then folded into a rich onion and tomato gravy thickened with more cashews, finished with cream and kasuri methi. The gravy is orange, smooth and rounded with a touch of sweetness; it should taste of roasted nuts and gentle spice, not fire. Gujarati restaurants often serve a spicier Kathiyawadi version, but the wedding style here is the mild one. Eat it with butter naan, tandoori roti or jeera rice. Common mistake: adding the fried cashews too early; they soak up the gravy and turn soft, so fold them in just before serving. Chef's tip: keep a few fried cashews back and scatter them on top at the table so every spoonful has some crunch.
Bagara bainganBaby aubergines in peanut sesame sauce
Bagara baingan is a Hyderabadi wedding dish of small aubergines cooked whole in a dark, tangy gravy of roasted peanuts, sesame, dried coconut and tamarind. Unlike a Gujarati stuffed brinjal, the aubergines here are only quartered at the base and fried until silky, then left to soak up a thin-but-rich sauce that is finished with a tempering, the 'baghar' that gives the dish its name. It's sour, nutty and gently spiced, and is served with biryani, bagara rice or plain rice. Chef's tip: choose small, glossy purple aubergines that feel heavy for their size; soft, light ones are full of seeds and turn mushy before the gravy has a chance to cling.