Sukku Malli Coffee or Sukku Tea as its called is the one of the best home remedies used commonly in Tamil households. It aids in digestion, helps reduce cough and headache. Sukku is nothing but dry ginger. Dry ginger is supposed to have a lot of medicinal properties. Sukku Coffee – There is no coffee in it and I do not know why people called it coffee when it actually is a form of tea. I adapted my recipe based on the paper print.
Video of sukku kaapi!
Dry roast all the ingredients except ginger powder on a low flame until it smells very fragrant.
The cumin seeds and the coriander seeds will be very slightly brown once roasted. Remove from heat and set aside on a plate to cool.
Add in the dry ginger powder to the mixture. I like to use ginger powder as it blends easily. Grind all the ingredients together into a smooth powder. Sift the ground mixture twice. Store in an air tight container.
Use within a month. The mixture wont spoil for a long time but the fragrance diminishes over period of time.
To serve: For Daily Use: Heat a cup of water along with a teaspoon of the powder. Bring it to a boil. Once it comes to a boil, remove from heat and mix in a teaspoon of jaggery, honey or sugar. Serve hot.
Digestion and Headache issues: Heat a cup of water along with a teaspoon of the powder. Bring it to a boil. Once it comes to a boil, remove from heat and mix in a teaspoon of honey and a teaspoon of lime/lemon juice. Serve hot.
Cold / Cough / Respiratory Discomfort: Heat a cup of water along with a teaspoon of the powder. Add in 5 tulsi leaves. Bring it to a boil. Once it comes to a boil, remove from heat and mix in a teaspoon of Palm sugar. Serve hot.
- 2 Tablespoon Coriander Seeds
- 1 Tablespoon Black Pepper Corn
- 1 Tablespoon Cumin Seeds
- 2 Cardamom
- 2 Cloves
- 2 Tablespoon Dry Ginger Powder
To serve
- Sweetener of choice – honey, palm sugar or jaggery
- Dry roast all the ingredients except ginger powder on a low flame until it smells very fragrant. The cumin seeds and the coriander seeds will be very slightly brown once roasted. Remove from heat and set aside on a plate to cool.
- Add in the dry ginger powder to the mixture. Grind all the ingredients together into a smooth powder. Sift the ground mixture twice. Store in an air tight container.
- Use within a month.
To serve:
- Heat a cup of water along with a teaspoon of the powder. Bring it to a boil. Once it comes to a boil, remove from heat and mix in a teaspoon of jaggery, honey or sugar. Serve hot.
- Author: Kannamma - Suguna Vinodh
- Prep Time: 20 mins
- Cook Time: 5 mins
- Category: Coffee
- Cuisine: Tamilnadu
- 2 Tablespoon Coriander Seeds
- 1 Tablespoon Black Pepper Corn
- 1 Tablespoon Cumin Seeds
- 2 Cardamom
- 2 Cloves
- 2 Tablespoon Dry Ginger Powder
To serve
- Sweetener of choice – honey, palm sugar or jaggery
- Dry roast all the ingredients except ginger powder on a low flame until it smells very fragrant. The cumin seeds and the coriander seeds will be very slightly brown once roasted. Remove from heat and set aside on a plate to cool.
- Add in the dry ginger powder to the mixture. Grind all the ingredients together into a smooth powder. Sift the ground mixture twice. Store in an air tight container.
- Use within a month.
To serve:
- Heat a cup of water along with a teaspoon of the powder. Bring it to a boil. Once it comes to a boil, remove from heat and mix in a teaspoon of jaggery, honey or sugar. Serve hot.
- Author: Kannamma - Suguna Vinodh
- Prep Time: 20 mins
- Cook Time: 5 mins
- Category: Coffee
- Cuisine: Tamilnadu
Find it online : https://www.kannammacooks.com/sukku-coffee-recipe-sukku-malli-kaapi-recipe/
This is such an easy and simple recipe for Neer dosa which is a staple in Karnataka. It’s a Mangalorean delicasy. The first time I had Neer Dosa was in Karavalli . Neer Dosa is perfect for dunking in non-veg gravies like Mangalorean Kori Gassi and it goes equally well with a spicy chutney . With a little bit of planning, the dosa can be put together in minutes.
Here is how to do Neer Dosa. We will be using raw rice for making Neer dosa. I have used sona masuri rice for making Neer Dosa. Soak the rice in water for atleast 3 hours. Soaking the rice overnite also works.
After soaking, grind the rice along with coconut to a smooth paste. Use up to a cup of water for grinding. It’s important that the rice is ground to a really fine smooth paste.
Transfer the ground mixture to a bowl and add in the salt. Add in the water to dilute the batter. I added almost a little more than one cup of water. The batter should be of pouring consistency. The batter should be very watery and almost double the time lighter than the regular dosa batter.
This batter requires no fermentation like the regular dosa batter. Dosas can be made immediately.
Heat a dosa pan / skillet until hot. Slightly grease the pan with oil. Take a ladle full of batter and pour it on the pan. Gently rotate the pan so the batter spreads evenly on the pan. Do not spread the batter with a ladle or a spatula. Cover the pan with a lid and let it cook for two minutes. Neer dosa is cooked only on one side. Remove from the pan.
Grease the pan after every dosa. Neer dosa has to be eaten hot. Serve with spicy tomato chutney . If you like non-veg, serve with egg masala , chicken kurma or mutton curry . Neer dosa goes wonderfully well with spicy non-veg gravies.
- 1 Cup Raw rice ( 250 ml)
- 1/4 Cup Fresh Coconut
- 1 teaspoon salt
- Peanut oil to grease the pan
- Soak the rice in water for atleast 3 hours. Soaking the rice overnite also works.
- After soaking, grind the rice along with coconut to a smooth paste.
- Add in the salt. Add in the water to dilute the batter.
- Heat a dosa pan / skillet until hot. Slightly grease the pan with oil. Take a ladle full of batter and pour it on the pan. Gently rotate the pan so the batter spreads evenly on the pan.
- Cover the pan with a lid and let it cook for two minutes. Neer dosa is cooked only on one side. Remove from the pan.
- Author: Kannamma - Suguna Vinodh
- Prep Time: 3 hours
- Cook Time: 20 mins
- Category: Main
- Cuisine: South Indian
