chukku kaappi kerala style

This is a medicinal drink and can sip on during winter/ monsoon time when you have a common cold, cough or sore throat. You will get an instant relief.
Even though instant ready to make powders are available on the market, I prefer to make chukka kapi with my own traditional method which I got it from my amma and ammumma.

In Tamil houses too they prepare this and they add coffee powder and elaichi. Sukku coffee has been used as a remedy for everything from digestive issues to the common cold in tamil households for centuries.

Preparation:

Water   : 2 and 1/2 ( I measured with steel glass)
Dry Ginger Crushed with mortar and pestle  2 Tablespoon
Cumin / Jeera Crushed 1Teaspoon
Black Pepper 3/4 Teaspoon
Tulsi leaves 4-5 nos
Jaggery syrup Concentrated 2 Tablespoon Instead you can use chakkara / karuppetti too

Heat water in a sauce pan. Bring it to a boil. add all the ingredients to the boiling water and reduce the flame. Stir occassionally. Let it boil for 10-15 mints. (The key is if you want to make 1 cup take 2 cups of water and let the 1cup of water boil and evaporate then the remaining 1cup of kappi will be very tasty and will contain with the very essence of all ingredients. ) Strain it and drink it hot.

Rasam

"Rasam seems to have triggered some renewed interest of late.

‘Rasam’ is a southern Indian common liquid food item consumed by people from all sections of the society.

Tradition has it that a Brahmin priest came up with this formulation to cure a Pandya prince who was suffering from an ailment that could not be cured with any then known medicines.

Rasam in Sanskrit means ‘essence’.In Vedic literature, rasa is the living fluid essence - from the breast milk through clarified butter to the juice of the fruits - rasa is the very essence of life.

n the culinary context then, rasam becomes a very important component in Indian meals."

please read about it here https://swarajyamag.com/science/human-immunity-and-rasam-what-we-know-and-dont

Ingredients:

Tamarind Lemon Sized

Make a pulp first by adding hot water and after some time add more water and strain it. Keep it aside.

For grinding:

Coriander powder 2 teaspoon

 Whole Black peppers 6-7 no.s

Cumin Seeds jeerakam 2 teaspoon

Uluva ( fenugreek seeds) – ½ teaspoon

Turmeric powder 1 teaspoon

For sauting

Coconut Oil

Onion chopped 1 meddium sized

Garlic  1 big chopped

Green Chilli Chopped 2

Tomato chopped  1 medium sized

Salt to taste

Hing A pinch

Dry Red Chillies 2 nos

Curry Leaves

Mustard Seeds

For Garnishing:

Coriander Leaves (Chopped)

3 Cups of water

1 tsp Jaggery

Preparation :

Grind along all the ingredients like coriander powder black pepper cumin seeds fenugreek seeds and turmeric powder.

Heat coconut oil in a pan and season it first with mustard red chilly curry leaves. Once the spluttering stops, add chopped onion green chilly garlic and sauté it till it becomes brown. Add chopped tomatoes too. Saute it and after sometime add grinded masala powder too after reducing the flame, stir it well then add in 3 cups of water along with tamarind juice which is strained well,

Please add a liitle bit of jiggery too to adjust the taste. Put hing, let it boil for some time and add coriander leaves when it’s done. Serve the rasam hot if you want more spicy you can sprinkle pepper powder on top of it.

After a heavy meal, you can drink a glass of rasam for easy digestion. Immediately your stomach will be light. Also its very good for your throat and its highly recommended during winter for boosting the immunity..