Chukku Malli Kashayam – Dry Ginger and Coriander Herbal Tea | Home Remedy to increase appetite
Chukku in Tamil means dry ginger, Malli (here) means Coriander Seeds. Kashayam refers to Kadha (Hindi) or Homemade Herbal Tea.
Often, after a bout of illness or binge eating especially during the festive season, the appetite seems to turn sluggish. The gut flora is waiting to be revived In that stage. Instead of resorting to OTC medicines, why not try this simple homemade to revive the hunger and rejuvenate the digestive system.
With easily available herbs and spices in any (Indian) kitchen pantry, this is a sure shot medicine to increase appetite as well as revive the digestive system.
Other Home Remedies that might interest you:
Raw Ginger-Honey Tea for a sore throat
Immunity booster and Anti- Inflammatory Raw Turmeric+ Mango chutney
Anti Bacterial Neem flower Rice
Tomato Veg Clear Soup for Cough and Cold
FAQs about Chukku Malli Kashayam:
- How often can I consume this in a month? Upto once or twice a week is completely fine?
- Can I freeze this for further use? All herbal teas are to be consumed immediately. One can make a largish pot of this to consume within a few hours. Beyond that, it loses its potency, even if re-heated during the day
- I don’t have access to fresh oregano and dry ginger powder . Can I still make this tea? The nearest alternatives to fresh oregano is dried oregano, also add 3-4 tbsp of fresh mint leaves. In place of dry ginger powder, one can use fresh ginger (crushed), but a limited quantity
- Can this be consumed cold? All herbal teas are recommended to be had hot or warm.
Prep time – 5 mins, Cooking time – 20 mins, Steep time – 10 mins, Serves – 3
What you need to make Chukku Malli Kashayam:
- 50 grams Oregano leaves (Indian Borage)
- 2 tsp Dry Ginger (Chukku podi / Saunth powder)
- 2 TBSP Coriander Seeds (Dhaniya / Malli)
- 1 tsp Cumin Seeds (Jeera)
- 5 Tulsi Leaves (Indian Basil)
- 6 PepperCorn
- 1/8 tsp Asafoetida (skip for GF)
- 400 ml Water (Use only filtered water)
How to make Chukku Malli Kashayam:
- Assemble all the ingredients for the recipe from the list given above.
- Follow the video for the detailed instructions along with tips and tricks on how to make this.
- Head to the video embedded here for the method.
- Refer the Video below for a detailed recipe and step by step instructions. If you are visiting our channel for the first time, please don’t forget to hit like ???? and subscribe to our channel ❤️. We appreciate your love and would eagerly wait to hear from from you on how we can bring your favourite dishes to our channel too ! Thanks a ton ????????
- In a pot, bring water to a rolling boil.
- Add all the components above one by one,
- Cover the pot and let it continue to boil for about 10 mins (or till the water reduces to 2/3 of the original volume).
- Switch off the heat and let it remain covered.
- Strain and serve hot – plain or with a drop of honey (if preferred)
Linking this to Sunday Sunday – a weekly collab where we a group of bloggers choose a theme and blog according to that . This week it is Gorgeous Ginger , and check out the following dished out by my fellow bloggers.
- Chukku Malli Kashayam (Dry Ginger tea) by Sizzling Tastebuds
- Ginger & Lemongrass Tea by Mayuri’s Jikoni
- Ginger Snaps by Amy’s Cooking Adventures
- Ginger Spiced Pickled Figs by Palatable Pastime
- Green Masala Potato & Egg Curry by Sneha’s Recipe /
- Ground Beef Stir Fry byA Day in the Life on the Farm
- Homemade Ginger Ale by Food Lust People Love
- Hot and Sour Soup with Pork by Karen’s Kitchen Stories
- Mrs. Coughran’s Southern Gingerbread with Lemon Sauce by Culinary Adventures with Camilla
Chukku Malli Kashayam – Dry Ginger and Coriander Herbal Tea
Equipment
- Soup Pot
- Sieve
Ingredients
- 50 grams Oregano leaves Indian Borage
- 2 tsp Dry Ginger Chukku podi / Saunth powder
- 2 TBSP Coriander Seeds Dhaniya / Malli
- 1 tsp Cumin Seeds Jeera
- 5 Tulsi Leaves Indian Basil
- 6 PepperCorn
- 1/8 tsp Asafoetida skip for GF
- 400 ml Water Use only filtered water
Instructions
- In a pot, bring water to a rolling boil.
- Add all the components above one by one,
- Cover the pot and let it continue to boil for about 10 mins (or till the water reduces to 2/3 of the original volume).
- Switch off the heat and let it remain covered.
- Strain and serve hot – plain or with a drop of honey (if preferred)
I always learn something new from you! This sounds wonderful!
thanks for your kind words, Karen..
Ginger is wonderful for stomach ailments. I will have to try this next time my tummy is upset.
thank you, Wendy !
A very healthy herbal tea with dry ginger and all the different herbs. Handy for the winters.
Thank you, Renu. yes very handy for the winters
This will be a very handy recipe when winter sets in. Can I used dried Indian borage and dried tulsi as we hardly get fresh ones here?
yes, Seema. home dried tulsi n ajwain works too. If using dried herbs, please increase the steeping time a lit more to get max efficacy
This herbal drink looks really healthy and has so many nutritional benefits. I will definitely bookmark this recipe for future use.
Thanks Nayna ! do try it some time
Herbal tea with Indian borage, ginger, coriander seeds and cumin was what my mother in law use to give to drink everyday during my postpartum. With tulsi and pepper added makes it an excellent hot drink to enjoy when one comes down with colds and coughs.
wow that’s nice to know Mayuri. these age old recipes are surely a treasure trove, na?
Wow! this chukku malli kashayam is definitely healthy and I am sure it will be something I should be feeding the kiddo who is refusing to eat. 😀 It will make my life easy.
yes, feed it to everyone I say 🙂 harmless and 100% effective
Lovely kashayam recipe to have in winter. I like this kind of herbal tea and make it often.
we have it very often too!