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Kashayam Recipe By Chef Kunal Kapur

Name: Kashayam Recipe
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 3
Cuisine: Indian
Ingredients: 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

Kashayam Recipe

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

10 Min

Cooking Time

10 Min

Meal Type

others

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?

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

View Step by Step Recipe

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.

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

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.

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

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.

Kunal Kapur

Kashayam

Food Veda

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