Sukku Malli Kappi Recipe / Dry Ginger Coriander Coffee/ Black coffee Recipe

Sukku Malli Kappi Recipe / Dry Ginger Coriander Coffee/ Black coffee Recipe

Sukku Malli Kappi is one among the traditional and authentic medicinal / herbal beverage among Tamilians. I am a great fan of this kappi from my childhood, my neighbor use to prepare this very often and so I use to have at their home. Sukku means Dried ginger, malli means Coriander – this sukka malli coffee is flavored with karupatti / palm Jaggery. As of now many of the people have forgotten this kappi, as we all look out for something which is very easy, simple and less time consuming, so we are behind instant coffee and never knew the values and taste of this kappi.

Everyone loves this coffee to the core including kids, because of its taste and aroma which fills not only the house but also pulls your neighbor. I would call it, “A Heavenly Drink”.

Health benefits: An excellent home remedy for indigestion and also prevents the bloated feeling in stomach, rich in iron because of the content of Palm jaggery in it, a comforting drink during cold and also helps in relieving chest congestion.

Do check out my Beverage recipe in this link: https://madraasi.com/recipes/beverages/.

Taking this to Fiesta Friday #88 hosted by Angie@thenovicegarderner.

Let us move on to the recipe…

Sukku Malli Kappi

Sukku Malli Kappi

Ingredients:

  • Coriander seeds – 1 tbsp
  • Dry ginger / Ginger powder (Sukku) – a small pieces / 1 tsp
  • Water – ½ litre
  • Palm jaggery / Karupatti – 150 gm
  • Filter Coffee powder – 1 ½ tsp

Making of Sukku Malli Kappi / Dry ginger Coriander Coffee –

Preparation:

  • Crush the coriander seeds in a mortar and pestle.
  • If you are using dry ginger, crush it together with coriander seeds in a mortar and pestle, I have used Dry ginger powder.
  • Crush the palm jaggery into small pieces or crumbles.
  • Heat the water in a sauce pan, add in the crushed palm jaggery when it starts boiling.
  • After 5 mins, add in the crushed coriander seeds and dry ginger powder, cover and let it boil for 2 mins.
  • Add in the coffee powder, cover and let it boil for 5 mins.
  • Remove from fire, strain the coffee.

Serve hot.

Note: You can adjust the quantity of the ingredients as per your taste, may be palm jaggery or dry ginger. You can substitute palm jaggery with regular (coconut jaggery) when you don’t have palm jaggery, but it tastes little different. You can also use palm sugar candy (panagarkandu) instead of palm jaggery.

 

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