Kashaya
Kashaya is Karnataka's ancient herbal decoction, often referred to as 'Kashaya Powder' in households.
About this dish
Kashaya is Karnataka's ancient herbal decoction, often referred to as 'Kashaya Powder' in households. It is a caffeine-free alternative to coffee or tea, primarily consumed in the Malnad and coastal regions to boost immunity and aid digestion. Every family has a guarded ratio of the five core seeds used to make it.
Ingredients
Kashaya Powder Mix (Dry)
- 4 tbsp Coriander seeds
- 2 tbsp Cumin seeds
- 1 tbsp Fennel seeds
- 1 tsp Black peppercorns
- 1/2 tsp Cloves
- 1 inch Cinnamon stick
- 1/2 tsp Dry ginger powder (Sonth)
For the Brew
- 2 cups (500ml) Water
- 1 cup (250ml) Milk (optional)
- 2 tbsp Jaggery or Palm sugar
Method
- 1
Dry roast the seeds
In a heavy skillet, dry roast coriander, cumin, fennel, peppercorns, cloves, and cinnamon on low heat. Roast for 4-5 minutes until the coriander seeds turn a brownish tint and the spicy aroma fills the room.
- 2
Grind to a fine powder
Allow the roasted spices to cool completely. Transfer to a dry grinder, add the ginger powder, and pulse into a fine powder. Sieve it if you prefer a smoother drink, though a slight grit is traditional.
- 3
Boil the decoction
Bring 2 cups of water to a rolling boil in a pot. Add 1.5 to 2 tablespoons of the freshly ground Kashaya powder. Reduce the heat and let it simmer for 5 minutes until the water reduces slightly and turns dark amber.
- 4
Sweeten with jaggery
Add the jaggery to the boiling water. Stir until dissolved. Jaggery is preferred over sugar as it complements the earthy tones of the spices and aids in soothing the throat.
- 5
Add milk and froth
Pour in the milk (if using) and bring the mixture to a single boil. Do not over-boil once milk is added to prevent curdling from the ginger and spices. Turn off the heat immediately.
- 6
Strain and serve
Strain the liquid through a fine-mesh tea strainer into cups. If possible, 'pull' the drink between two containers to create a frothy top, similar to filter coffee.
Notes & variations
- The dry powder can be stored in an airtight glass jar for up to 2 months.
- For a vegan version, substitute dairy milk with coconut milk or drink it black with a squeeze of lemon.
- Add a few crushed Tulsi (Holy Basil) leaves during boiling for extra respiratory benefits.
- Do not use white sugar; the chemical taste clashes with the spices.
Serve with
Serve piping hot on its own or with light biscuits during monsoon evenings.
Cook's note
Always roast the coriander seeds separately from the smaller seeds like cumin to ensure an even roast without burning the smaller spices.