Profile Image

Kashayam By Chef 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 recipe.

Serves

3

Cooking Time

10 Min

Meal Type

tea

Preparation Time

10 Min

Difficulty

MEDIUM

View step by step

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

  1. 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. 2

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

  3. 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. 4

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

  5. 5

    Kashayam is ready to serve.

STEP BY STEP