Preparation time : 10 minutes
Cooking time : 20 to 25 minutes
Serving : 2 members
Description
Kashayam is a term used to represent a drink made with spices that have medicinal qualities in them to heal cold , digestion , body pain so on and so forth in south India . Especially in Tamil Nadu and Kerala . They are excellent digestive aids and often the best expectorants. The word kashayam takes me back to my childhood days when my grandmother sabiya perima ( moms mom ) insisted we drank those home-brewed kashayam at least once a week , mainly being the jeeraga kashayam which was the one and only kashayam we were given mostly . At hubby’s place they have so many different kashayams for every possible thing . You name it and they have a kashayam for it . These home remedies are a treasure trove that I have learnt from my mother – in – law and she learnt from hers . I confidently hope to pass it on to my daughter , daughter – in – law and each one of you . Sundays were always a body cleansing day , from cutting your nails to oiling your hair and having a bath with a final kashayam drank after bath. All those years later, I religiously followed the same thing for my two children. Frankly, they hate it, but drink it only because they trust me enough not to poison them :-)) . Well now for you peeps , sure after lining your tummy’s with all the possible sweets for Diwali . This kashayam will sure cleanse and relive your system . Give it a try and watch what wonders this does to you !!!
Ingredients
Ingredients | Quantity |
|---|---|
| Cumin Seeds | 3 tablespoons |
| Black Pepper Corns | 2 tablespoons |
| Dry Ginger powder | 2 tablespoons |
| Liquorice / costus root | 1 inch piece ( sarana veru in Tamil , mulethi in Hindi , adimathuram in Malayalam ) |
| Garlic | 4 flakes crushed |
| Water | 2 glasses |
| Palm jaggery | 1 cup |
Method
- Dry roast cumin seeds and peppercorns separately for a 1-1½ minutes on a low flame till the heady aroma of roasted spices fills your home! Make sure that you don’t over do it and burn the spices.
- Spread the roasted spices on a wide plate and let them cool down completely to room temperature.
- Take water in a sauce pan , add roasted cumin seeds , pepper corns , dry ginger powder , liquorice crushed , garlic and palm jaggery and bring it to boil.
- Once the water comes to boil, mix well . Lower the flame and let the water reduce to one glass of liquid .
- Takes about 15 to 20 minutes . Switch off the flame and let it rest for 1 minute for the flavours to infuse.
- Strain the Kashaya through fine sieve and drink it while hot. Enjoy this cup of goodness at any time of the day .
Note
- Make sure to dry roast cumin seeds and black pepper corns in low flame separately until a good aroma arises . Be sure not to burn the spices as it results in a bitter kashayam instead .
- This kashayam works best with palm jaggery / karupatti .
- The kashayam is authentically done in a man chatti / clay pot .
- Do not drink water immediately after you have had your kashayam as it tends to up set your tummy .
