Dry ginger coffee (ചുക്കുകാപ്പി)

Dry ginger coffee (Chukku kappi) is a traditional homemade remedy for cold, cough, runny nose etc., among Keralites. It is prepared with dry ginger, palm jaggery, pepper corns, coriander seeds, shallots, and Indian borage (navara/panikoorka in Malayalam). Each of these ingredients has its own health benefits.

During the rainy seasons, my mom used to make it twice a week. She would use a hand full of chopped tulsi leaves as well, for added flavor. The tulsi plant in my present home is very small. However, I do grow Indian Borage. This was my quarantine coffee for 18 days! I strongly suggest this drink to improve your immunity, once in the morning and once before bed. This recipe will yield 3 servings. 

Ingredients

1cup=250 ml

Water, 4 cups

Palm jaggery (karuppetti) crushed, 80g 

Shallots (chopped), 10 nos. 

Dry ginger (crushed), 2 small pieces (6 to 8g)

Pepper corns (crushed), 1 tbs

Organic Coriander seeds (crushed), 1 tbs

Coffee powder, 1 tsp

Indian borage leaves, 4 nos.

Preparation

• Add all the ingredients except coffee powder to the water. Boil over a medium flame until it bubbles. 
• Lower the flame and continue to cook for 20 minutes.
• Add coffee powder and mix.
• Switch off the flame and strain to another bowl.

Can be stored in a flask. Enjoy hot. 

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