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Kashayam By Chef Kunal Kapur
Kashayam
Kashayam is a variety of chai that’s popular during the monsoon. Chef Kunal Kapur shares this age-old medicinal chai recipe.
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INGREDIENTS
For Kashayam
1 tsp coriander seeds
2 tsp cumin seeds
1 tsp black pepper
2 tsp fennel seeds
6-7 cloves
8-10 green cardamom
water as required
1 tsp dry ginger powder
1/2 tsp turmeric powder
1 tsp jaggery powder
PREPARATION
- In a pan lightly roast, 1 tsp coriander seeds, 2 tsp cumin seeds, 1 tsp black pepper, 1 tsp fennel seeds, 6-7 cloves, and 8-10 green cardamom and set aside.
1
- Transfer all the lightly roasted masalas into a pestle and grind it.
2
- In another vessel, add water as required and let it boil. Once it comes to a slight boil add the kashayam powder along with 1 tsp dry ginger powder and ½ tsp turmeric powder.
3
- Boil it for further 2-3 minutes. strain the kashayam and mix 1 tsp jaggery powder to it.
4
- Kashayam is ready to serve.
5
STEP BY STEP
Kashayam, a traditional medicinal beverage, is made from whole spices that are mildly dry roasted on slow flame; this process removes any moisture from the spices and activates the essential oils in the spices. These are hand-pounded coarsely and boiled in water with little turmeric and dry ginger powder. The trick is not over boiling this mixture as all these spices tend to give out a bitter taste if over boiled.
This Kashayam is strained and served with a spoon of jaggery. Drinking the Kashayam in the mornings on an empty stomach will do wonders for your body and give it the necessary balance.
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