Home-brew for Cold and Digestion

Pepper and cumin, the key ingredients of this home-brew, have a very good healing effect when consumed during cold or fever; they aid in digestion too. Toddlers love the taste of this drink when mixed with rice dotted with ghee.

This is the South Indian version of the Mulligatawny soup.

Garlic pods (peeled) – 3

Cumin seeds (Jeera) – 2 tsp

Black pepper corns – 2 tsp

Split pigeon pea (https://en.wikipedia.org/wiki/Pigeon_pea) – 1 tbs

Coriander seeds – 1tsp

Curry leaves – 10 to 12 leaves

Mustard seeds – ½ tsp

Asafoetida – a pinch

Ghee – 1 tsp

Tamarind - lemon-sized (if dry) or 2 tsp (as paste)

Salt to taste

1. Soak cumin, black pepper corns, split pigeon pea, coriander seeds and curry leaves in ¼ cup of warm water for 10 minutes.

2. If dry tamarind is being used, marinate it separately in ½ cup of warm water for 10 minutes.

Grind the soaked mixture (cumin, pepper etc.) along with garlic pods coarsely.

Tip-1 : Do not grind the mixture finely as the brew may become too spicy.

1. Squeeze out the tamarind juice by repeatedly diluting the tamarind in 2 cups of water

2. Boil the tamarind extract with Curry leaves, Asafoetida and salt.

2. Stir well and boil for 2-3 minutes.

1. Add the ground mixture to the simmering tamarind water

2. Remove from the stove when the mixture turns frothy.

3. Adjust the salt to taste and add water if the brew becomes too thick.

4. Add a dollop of ghee as garnish.

Your tasty and spicy home-brew is ready!!!

Share your feedback after trying this delicious drink :-)