Dry Ginger Coffee/Sukku Kaapi is a traditional South Indian home remedy coffee which is used for cold and cough. Have this coffee for 3 days and the cold and cough would have gone by the time. This can be even given to the kids.
Adults can have a cup of coffee and whereas kids can have from 2 tbsp to 1/4 cup of coffee. This coffee is purely natural and doesn’t have any side effects. There are so many health benefits in taking dry ginger(sukku). Some of them are:
- This cures indigestion and bloating.
- This is the best home remedy for cold and cough.
- It also helps in reducing excess fat from the body.
- Reduces body heat when taken with a lime.
- This relieves headaches due to sinus and the common cold.
As winter started here in UAE, I thought this is the best time to share this recipe. Now let us see how to prepare this recipe.
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- 1/4 cup Dry Ginger/Sukku
- 1/3 cup Coriander seeds/Vara Kothamalli
- 1 tbsp Pepper Corns/milagu
- 8 Cardamom/Elachi
- 1 cup Water
- 1/4 tsp Sukku Powder heaped
- 1.5 tsp Jaggery/Vellam
- Dry Ginger cannot be directly ground in the mixer. Using a mortar and pestle crush it thoroughly.
- Now heat a pan and add the crushed dry ginger in the pan. Saute it on low flame for 2-3 mins until a nice aroma comes. Then transfer it to a plate to cool.
- Add coriander seeds and saute for 2-3 min until it changes its color to a golden brown and a nice aroma comes. Then transfer it to a plate to cool.
- Similarly, add pepper and cardamom and saute for a min and transfer to the plate.
- Once all the ingredients cool down, transfer it to a mixer and grind it slightly to a coarse powder. You will need only a tsp of prepared powder to make the coffee. The remaining powder you can store it in an airtight container for later use.
- Take a bowl and add a cup of water to it. Bring it to boil. Once the water starts to boil add a tsp full(heaped) prepared sukku powder. Boil until the water is reduced to 3/4th.
- Now add jaggery and boil for another min until the jaggery is dissolved completely.
- Once done remove it and filter it in another glass. Serve hot. We don't add any milk to this. If you like you can add half a cup of milk while boiling sukku powder.
- Use only the specified amount of ingredients. Coriander seeds must be more than dry ginger to get the nice flavor of the coffee.
- Roast all the ingredients separately, as each ingredient takes different time to saute.
- Use any good sweetener like jaggery, palm jaggery or palm sugar for the best result.
- Always try to avoid white sugar.
- Remaining sukku powder can be kept in an airtight container for a month and used.
Healthy and delicious dry ginger coffee/sukku kaapi is ready to relish.
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