Description
A traditional South Indian decoction tea coarsely crushing spices like black pepper, coriander seeds, cumin, boiling down to the limit in water, finished with brown sugar and milk (or as is).
Restaurants serving Kashayam
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We are researching restaurants that serve this dish.
On this site you can check dictionary details and, later, places to buy or eat related items.
The Recipe section below is a general reference, not a recipe from the listed shops.
Recipe
Ingredients
- Black pepper
- Coriander seeds
- Cumin seeds
- Ginger
- Tulsi leaves
- Brown sugar(Jaggery)
- Water
- Milk(optional)
Instructions
- Coarsely crush black pepper, coriander seeds, cumin seeds in a mortar (or mill) to make spice powder (Kashayam powder).
- Put water, powder, raw ginger, Tulsi leaves in a pot; boil slowly on low for ~
- mins until water halves.
- Add brown sugar (Jaggery) to dissolve. Strain into a cup, add a little warm milk if desired to finish.
Learn more Spice, substitutes, tips
Key spices
Black pepper、Coriander seeds、Cumin seeds、Ginger
Substitutes at Japanese supermarkets
None
Pairing
Night with a slight cold、When exhausted
Trivia
[Hardcore] Corresponds to North India's 'Kadha'; South India's home panacea. When slightly sick, South Indian mothers mercilessly make this super-spicy drink with massive black pepper, forcing you to drink to cure colds overnight.
Eating tips & etiquette
[Unique Eating] Endure the intense throat-piercing black pepper heat, neutralizing the medicine's bitterness with brown sugar's sweetness, sipping bit by bit blowing to cool it!
Allergen
Dairy (only if using milk)