Kashaya Recipe | ಕಶಾಯ

Friday, January 01, 2021

Wishing you all a Very Happy New Year !! Though, 2021 isn't going to be very different from 2020, I am glad that 2020 is over & done :)

One thing I will always be grateful for 2020 was that, I got my blogging mojo back. I blogged consistently after many years & I realized that hitting the Publish button still brings me as much joy  


Here is an easy Kashaya Recipe that I've been wanting to share that you can make with some common spices available at home. 

This is a recipe I learnt from Shankar's Grandmother & this has been my go-to Kashaya recipe especially when someone at home is under the weather. 

You can also drink this in the morning instead of Tea/Coffee

Kashaya Ingredients

There are 2 ways of making Kashaya. One is making a Kashaya Powder by roasting the spices & the other one is using unroasted spices

I mostly make the latter as I usually don't store Kashaya powder. I feel Kashaya Powder loses its freshness over a period of time, so no point in storing it especially if you don't consume Kashaya regularly

The main Spices used in Kashaya are Coriander Seeds, Cumin, Black Pepper & Dry Ginger .. If you dont have dry ginger, use  fresh Ginger (like I always do)

Adding Mint in Kashaya is not very common, but it tastes great 



  • 1.5 tablespoons Coriander Powder
  • 2 teaspoons Cumin Seeds
  • 6 Black Peppercorns
  • A small Stick of Cinnamon
  • 2 Cloves 
  • A few Mint Leaves
Other Ingredients:

  • 1.5 cups of Water 
  • Half Cup Milk 
  • A small Piece of Jaggery (Enough to sweeten 2 servings of Kashaya)
How To:

Coarsely crush Coriander Seeds, Cumin Seeds, Balck Pepper, Cinnamon & Cloves using a mortar & a pestle

Add 1.5 cups of water in a pot. Add grated ginger & let it come to a boil. Add crushed spices & let it boil for 2-3 minus 

Add Milk, Jaggery & Mint & boil for another 3 minutes 

Strain into mugs & drink Hot 

To make Kashaya Powder


If you plan to consume Kashaya regularly, You can make Kashaya Powder & keep it handy.

You Will Need:
  • 1/2 Cup Corinder Seeds
  • 1/4 Cup Cumin Seeds
  • 2 teaspoon black Pepper
  • 1 teaspoon Saunf/Fennel Seeds
  • 5-6 Cloves 
How To:

In a Skillet, Dry roast Cumin seeds, Fennel Seeds, Black Pepper & Cloves one at a time until they are slightly aromatic. It should take less than a minute each. Spread it on a plate & allow it to cool

Grind into a fine powder in a mixer. Transfer into an air tight jar & use as and when needed

You can also add Nutmeg, Cinnamon, Cardamom & a few other. But a lot of spices increases body heat & may not be suitable for daily consumption. 



Yield: 2
Author: Deepthi Shankar


  • 1 tablespoon Coriander powder
  • 2 teaspoons Cumin seeds
  • A very small piece of Ginger (grated)
  • 6 Black Peppercorn
  • A small stick of Cinnamon
  • 2 Cloves
  • A few Mint leaves
Other Ingredients:
  • 1.5 cups Water
  • Half Cup Milk
  • A small lump of Jaggery


  1. Coarsely crush Coriander, cumin & Black Pepper, Cinnamon & Cloves using a mortar & pestle
  2. Add 1.5 cups of water into a pot. Add grated ginger & let it come to a boil. Add crushed spices & let it boil for 2-3 minutes
  3. Add Milk, Jaggery, Mint or torn doddapatre leaves & boil for another 2 minutes.
  4. Strain into mugs & serve Hot 

Did you make this recipe?
Tag @https://www.instagram.com/dee_shankar/ on instagram and hashtag it #vegetableplatter

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