Kashaya/ Kashayam Powder

Kashaya or Kasahayam is an Ayurvedic beverage which keeps body warm and healthy during winter. It is an excellent hot beverage to soothe cold and flu. This aromatic and sweet spiced Ayurvedic beverage with mild heat from peppercorns is all time favourite for people from coastal Karnataka.

Prep Time10

Cook Time10

Total Time20

Course: Beverages, Drinks

Cuisine: Indian, South Indian

Diet: Gluten Free, Vegan, Vegetarian

Servings: cups

Calories: 18kcal

Author: Geetha Priyanka

Ingredients

1 Cup = 250ml ; 1 Tablespoon = 15ml ; 1 Teaspoon = 5ml

For Kashaya Powder

½ cup Coriander Seeds
¼ cup Cumin Seeds
1 tablespoon Black Peppercorn
¼ cup Fennel Seeds
2 inch Dried Ginger
2 teaspoons Turmeric Powder
2 teaspoons Cloves
2 teaspoons Cardamom

For 1 cup Kashaya/ Kashayam

1 teaspoon Freshly ground powder
1 cup Water
2 tablespoons Milk
1 tablespoon Jaggery powder adjust to taste

Get Recipe Ingredients

Instructions

Dry roast 1/2 coriander seeds, 1/4 cup cumin seeds, 1 tbsp black peppercorns, 1/4 cup fennel seeds on low flame until fragrant.
½ cup Coriander Seeds, ¼ cup Cumin Seeds, 1 tablespoon Black Peppercorn, ¼ cup Fennel Seeds
Now add cloves, cardamom. Roast on low flame for couple of minutes, turn off the flame and allow them to cool.
2 teaspoons Cloves, 2 teaspoons Cardamom
Crush dry ginger in a mortar and pestle.
2 inch Dried Ginger
Add the roasted ingredients, crushed ginger and turmeric powder into a blender.
2 teaspoons Turmeric Powder
Now grind all the ingredients to a powder and store it in an air tight container.
In a pan bring water to boil.
1 cup Water
Add kashaya powder and jaggery, let it boil for couple of minute.
1 teaspoon Freshly ground powder, 1 tablespoon Jaggery powder
Add milk and brew it for a minute and turn off the heat.
2 tablespoons Milk
Strain and enjoy mildly spiced kashaya while its still hot.

Notes

Grind the roasted spices in portions, depending on the blender/spice grinder's ability.

Allow the pan to heat up before roasting the spices.

If you roast the spices on a high flame, they will get burnt so roast them on a medium-low flame.

Let the spices cool down completely before grinding.

Wait until the ground powder has cooled down before moving it to a container. Otherwise, the shelf life of the powder will decrease.

Preserve the homemade kashaya podi in a glass jar that is both clean and dry.

Nutrition