Kashaya
Herbal Ayurvedic brew made from hand-roasted spices.
About this dish
Kashaya is an ancient Ayurvedic herbal infusion that serves as a cornerstone of wellness in households across Karnataka, especially during the monsoon. Originating from the Malnad and coastal regions, this 'decoction' is more than a tea; it is a meticulously balanced blend of warming spices designed to boost immunity and aid digestion. Every family has its own 'Kashaya Pudi' (powder) recipe, often passed down through generations.
Ingredients
For Kashaya Powder (Bulk)
- 1/2 cup (60g) Coriander seeds (dhania)
- 1/4 cup (30g) Cumin seeds (jeera)
- 1 tablespoon Black peppercorns
- 1 tablespoon Fennel seeds (saunf)
- 1/2 teaspoon Cloves (laung)
- 1-inch Cinnamon stick
- 1/2 teaspoon Turmeric powder
- 1/2 teaspoon Dry ginger powder (shunti)
For the Brew (per 2 servings)
- 2 cups (500ml) Water
- 1 cup (250ml) Fresh whole milk (optional)
- 2 teaspoons Kashaya powder (from above)
- 2 tablespoons Jaggery (adjust to sweetness)
- 4-5 Fresh Tulsi (Holy Basil) leaves
Method
- 1
Dry roasting coriander
In a heavy pan, dry roast the coriander seeds on low heat for 3-4 minutes. They should turn a shade darker and release a distinct floral aroma. This is the base of the powder, so don't rush it.
- 2
Roasting other spices
Add cumin, peppercorns, fennel, cloves, and cinnamon to the same pan. Roast for another 2 minutes until the pepper starts to smell sharp and the cumin turns aromatic. Turn off the heat immediately.
- 3
Blending the powder
Let the spices cool completely. Blend into a very fine powder along with the turmeric and dry ginger powder. Sieve the powder to remove any coarse husks, as you want a smooth infusion.
- 4
Boiling the water
In a tea pan, bring 2 cups of water to a rolling boil. Add the Tulsi leaves by tearing them by hand to release their medicinal oils.
- 5
Infusing the spices
Add 2 teaspoons of the prepared Kashaya powder to the boiling water. Lower the flame and simmer for 5 minutes until the water reduces slightly and turns a deep amber color.
- 6
Adding sweetness
Add the jaggery to the decoction. Stir until completely dissolved. Jaggery is preferred over sugar for its mineral content and how it complements the earthy spices.
- 7
Incorporating milk
If you prefer a creamy version, pour in 1 cup of milk. Bring the mixture back to a single gentle boil. Over-boiling with milk can sometimes cause the spices to curd the milk if the jaggery is acidic.
- 8
Straining the brew
Turn off the heat and strain the Kashaya through a fine-mesh tea strainer into cups. The liquid should be steaming and fragrant.
- 9
Resting the brew
Let the Kashaya sit for 1 minute before sipping. This allows the heavy spice particles to settle and the temperature to become palatable.
Notes & variations
- Store the remaining Kashaya powder in an airtight glass jar; it stays potent for up to 3 months.
- For a vegan version, substitute dairy milk with coconut milk or drink it black as a clear decoction.
- If you have a cold, increase the peppercorn count for extra warmth.
- Always use dark jaggery (organic) for a deeper, more traditional flavor profile.
Serve with
Serve hot on its own or with a couple of digestive biscuits or rusk in the evening.
Cook's note
Roast the coriander seeds until they are slightly 'crispy' to the touch; this ensures the powder doesn't get damp during storage.