Recipe

Kashayam: South Indian Herbal Tea / Concoction

Kashayam Recipe

Ginger has been used for thousands of years in Chinese and Indian medicine to treat stomach issues and cold. Peppercorns as you all know if a good way to boost your body with immunity. I use a lot of peppercorns in my cooking. We make rasam with it and do you remember my cumin-peppercorn rice to kick start the winter? Finally thippili, it is efficient to treat phlegm and is very good for common cold and sore throat. For common cold, a smooth powder of dry ginger-peppercorns-Indian long pepper are boiled in water and taken with honey two to three time a day. It helps to loosen musuc and expels it out of your system.

I believe in herbal medicine as they are natural with minimum side effects. Using ingredients like ginger and mint leaves, also cleanses the toxins from the liver. You could take over the counter medicines like Rhinostat or Crocin but I feel uncomfortable to stuff my body with those meds when I have alternate choices. I do visit doctor when my symptom worsens but to start with, I rely on kitchen remedy. Gladly, I have recovered from cold or stomach ailments within 3 days of starting my folk cures. This practice is called as “Patti Vaidhiyam”, “Kai Vaidhiyam” or “Nattu Vaidhiyam” in Tamil. This drink can be taken by adults and kids over the age of 2. I started giving it to my son around 1.5 years. I started with 1 teaspoon of the drink and nothing more. He now takes about 3-5 tablespoon. I make a strong concoction and dilute it with 1 cup hot water and I drink it like tea with honey and mint leaves.

Kashayam Recipe

Kashayam Recipe

Prep Time 10 mins
Cook Time 5 mins
Total Time 15 mins
Course Drinks
Cuisine South Indian
Servings 2 Cups

Ingredients
  

  • 1 tsp black pepper corns
  • 1 tbsp coriander seeds
  • 3-4 small pieces thipili (Indian Herb)
  • 1 tbsp sukku or dry ginger powder
  • 1 tsp honey
  • 2 cups water
  • 10 mint leaves

Instructions
 

  • Dry roast them separately. Cool and grind to a smooth paste. Store in air tight containers for future use.
  • Boil 2 cups water on medium high flame. Once they reach a rolling boil, add 1 teaspoon of this herbal powder and simmer for 3-4 minutes. Place 3-4 mint leaves and pour the steamy “kashayam” and let the mint leaves wilt like spinach. Add a dollop of honey and drink it warm twice a day.
Keyword Kashayam

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