hamburgZeeZest
Cross Icon
Kashayam
playicon

Kashayam Recipe By Chef Kunal Kapur

Kashayam Recipe

Kunal Kapur

Kunal Kapur

Kashayam is a variety of chai that’s popular during the monsoon. Chef Kunal Kapur shares this age-old medicinal chai rec ... Read More

Preparation Time

Preparation Time

10 Min

Cooking Time

Cooking Time

10 Min

Meal Type

Meal Type

others

Difficulty

Difficulty

MEDIUM

Ingredients For Kashayam Recipe

  • 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

How to make Kashayam Recipe?

  1. 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.
  2. Transfer all the lightly roasted masalas into a pestle and grind it.
  3. 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.
  4. Boil it for further 2-3 minutes. strain the kashayam and mix 1 tsp jaggery powder to it.
  5. Kashayam is ready to serve.

View Step by Step Recipe

digitalCover

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.

digitalCover

Transfer all the lightly roasted masalas into a pestle and grind it.

digitalCover

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.

digitalCover

Boil it for further 2-3 minutes. strain the kashayam and mix 1 tsp jaggery powder to it.

digitalCover

Kashayam is ready to serve.

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.