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Kashayam By Chef Kunal Kapur


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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Cooking Time

10 Min

Meal Type


Preparation Time

10 Min



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  • 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


  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.

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.