Dry ginger coffee or Chukku kappi
Dry ginger coffee or Chukku kappi is a herbal decoction with medicinal qualities.
Dry ginger coffee or Chukku kappi contains pungent spices like dry ginger, cumin and peppercorns along with aromatic herbs like holy basil or Tulasi. The strong spicy and sweet flavoured coffee helps in alleviating cough and cold, mild fever, nasal congestions and throat infections. The botanical name of dry ginger or chukka is Zingiber Officinale. It is one of an extensively used ingredient in many of the Ayurvedic medicines. The spicy flavour is with the presence of black peppercorns and a sweet taste is due to the use of palm jaggery or Karuppatti. Cardamom, Holy basil, coriander seeds and the cumin seeds add up the medicinal benefits and a natural flavour. Have a look at the ingredients used and the method of preparation of Ginger coffee or Chukku kappi.
Ingredients used for making Chukku kappi or Dry ginger coffee
- 1 teaspoon of dry ginger powder
- 1 teaspoon of coffee powder
- ½ teaspoon of powdered black peppercorns
- 4-5 holy basil or tulsi leaves
- 1 tablespoon of Palm jaggery or Karuppatti
- 2 cups of water
- 3-4 guava leaves
- ½ teaspoon of cumin seeds (powdered)
- 2 crushed cardamom
Good quality natural Dry ginger coffee powder or Chukku kappi podi is available for sale on natureloc.com
Method of preparation of Chukku kappi or Dry ginger coffee
- Heat some water in a pan, adjust the flame to a medium level.
- Place the jaggery pieces and heat it so that it gets melted to a brown coloured solution.
- Once the jaggery pieces start to melt, add the ingredients like powdered dry ginger, black pepper, cumin seeds and the crushed cardamom.
- Heat it to a boil and add the coffee powder, continue the boiling for a minute.
- Now, add the tulsi leaves and the guava leaves and switch off the flame.
- Close the lid of the pan and keep it for 5 minutes.
- Strain the coffee through a fine sieve and transfer it to a serving coffee mug.
- Serve it hot.
