44 KASHAYAM

Kashayam - Type 1


Coriander seeds - 1 tbsp
Pepper corns - 8 - 10
Ginger - 1 inch
Tulasi leaves - 4 - 5( or 1/4 tsp of powder)
Panagal Kandu - 1 tbsp
(Panakalkandu/palmsugar)


In place of pangal kandu can use honey or Karupatti( Palm jaggery). I do not have karupatti right now. Will update the post once I get it. But it is also added in preparation of coffee in my native by substituting sugar.
If using honey, then mix it just before drinking.



Heat a pan and dry roast coriander seeds and pepper corns in medium flame for a minute. Remove and lightly crush with a stone pestle. No need to mash and break it fully, just if some has been broken is fine enough. Take them in a vessel, also add crushed ginger and tulasi leaves. Add around 3 cups of water and allow it to boil. Let it reduce to half the quantity. Add panagal kandu and wait till it melts. Strain through a tea filter and drink warm.

In place of tulasi leaves, I have used tulasi powder( Made fresh back home). Where my mom washes and dries them in shade. Then pack it up. No need to powder as it will get powdered by handling itself.


This is best to have when we have severe cold and cough. Relieves us from congestion and soothes our throat. Best if had before going to bed.
Can be taken by anyone, but reduce the quantity if giving for kids.

Sending this to "Home Remedies" event hosted by A2Z Vegetarian Cuisine