CHUKKA KAAPI

Chukka kaapi is also known as Dry Ginger Coffee. Chukka kaapi is popular in South India and the brew is made instantly when a member in the family catches cold. When the rains start, you may get wet in the initial rains. The sudden change in weather brings a nasty cold when you are back home in the evening. Cold is associated with sneezing, body pains and a lethargic feeling. You can get relieved of the sick feeling, get recharged by drinking Chukka kaapi.

Chukka kaapi is ideal for the throat and the dry ginger clears the mild cough and brings relief. Chukka kaapi is served at gatherings in winter and rainy season, reminds me of Christmas Carol season / after a midnight mass . The basic ingredients are dry ginger, peppercorns, jaggery, jeera, tulsi leaves boiled in water in which coffee powder is added. The ingredients are available in every kitchen. You need to pluck tulsi leaves from your garden.

This an ayurvedic drink also referred as kashayam. Chukka kaapi is a herbal drink which can be made instantly. It brings nostalgic memories of childhood days when Mom used to prepare immediately based on instructions from Grandma . We children were scared to have the herbal drink which had a strong flavor and spicy taste of dry ginger and peppercorns.

The elders enjoyed chukka kaapi and thanked mom for preparing it on time. Now at this stage in life we look forward for someone to offer chukka kaapi when we are down with a cold and running nose.

I made it a point to learn the preparation of chukka kaapi. It is simple to prepare, just follow the method.

Serves – 2

Ingredients:

Pepper corns : 1 tsp ( crushed)

Dry Ginger : 1 tsp ( powdered)

Jeera / cumin seeds : 1/2 tsp ( crushed )

Tulsi / holy basil leaves : 8-10 ( washed)

Jaggery: 3 to 4 tsp ( grated / crushed)

Coffee powder: 1 tsp

Water : 2 cups

Procedure for Chukka kaapi:

• Place a vessel with water on the stove. When it starts boiling add pepper corns, dry ginger, jeera, jaggery. Let it boil for 2 to 3 mins.
• Then add the fresh tulsi leaves, followed by coffee powder.
• Lower flame and continue boiling for 5 minutes.
• Switch off flame. Filter into serving glasses.
• Chukka kaapi is ready to drink.

The strong flavors of dry ginger , pepper are combined with the aroma of tulsi leaves.

You need to drink warm gradually sip by sip. The vapors will clear your nose and you will feel active in spite of the rainy weather externally.

In some areas people do include 1 or 2 crushed shallots along with the ingredients. Chukka kaapi is tasty along with jaggery, you can opt for adding sugar in place of jaggery.

Another variation will be to reduce the coffee powder quantity if you do not want it strong.

I’m sure you gonna try this herbal drink again and again.