Kashayam

I never imagined it could come to this. There was a time when my grandmother or mother would painstakingly make the kashayam (kadha) with the intention of pouring that piping liquid down my gullet.  The excuse was that I had a bit of cold or cough.  But I remonstrated violently, not being in love with that concoction.  My entire body rebelled against the very sharp and medicinal taste and I tried my utmost to avoid partaking of that dreadful stuff.  

Today, that same kashayam has become the staple of my existence and only for the medicinal benefits it brings.  I have learnt not only to appreciate the taste but have made it a part of my daily routine.  So what I shunned as a youngster, Covid 19 has brought back into my life making me an avid imbiber of the potion. 

So, whether you call it kadha (as it called in the North) or kashayam (the Southern version), enjoy it and the benefit of immunity it brings.  The best way to have it, as any grandma will tell you, is to drink it straight, without any milk or sugar.  But then, that is something for people made of sterner stuff.  I have it with milk and a bit of jaggery.

Here is the recipe if you want to try it. Take equal portions of the following:  coriander, dry tulasi (holy basil) leaves, black pepper, jeera (cumin), and dry ginger powder.  Dry roast for 30 seconds and let the mixture cool.  To this add some cloves, cardamom, haldi (turmeric), cinnamon, and jaggery.  Grind it into a powder and bottle it up to be used when needed. Boil 2 tablespoons of this powder in water and, voila, you have a hot glass of kashayam. Some versions also have curry leaves, betel leaves, or long white pepper.