Kashaya powder – a healthy beverage

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                                                                             Ready to use Kashay powder

Time taken – 45 minutes(to dry roast cool & powder)


                                                                                  Ready to serve kashaya beverage

Kashay powder is a mix of few of the masala ingredients like the noble Coriander seeds, cumin , fennel , fenugreek, pepper, false cumin(vayvilinga), Dry ginger powder, barley powder, cardamom, cinnamon, cloves, turmeric powder, etc and sprouted wheat powder(for rainy and winter season powder)and sprouted ragi powder(summer powder).  Of course the proportion can be adjusted as per one’s needs.  This is a north canara drink available in almost all the restaurants and is good for digestion and also as a home remedy for cough and cold. Also for those edicts of coffee & tea want to either reduce the intake or give up,  this is the best option for sure!!!! I borrowed this recipe from mom in law and i always have a chunk of this powder at home to relish half a cup of kashay!!!!!It is also called the summer cooler.  How about giving a try??????

What you need to have:

1. Coriander seeds  – 4 Cups

2. Cumin seeds – 1/3 Cup

3. Fennel seeds – 1/4 Cup

4. Fenugreek seeds – 1 Teaspoon

5. Black pepper – 25 corns

6. Vayvilinga (false pepper) – 1 Teaspoon

7. Cardamom – 6-8

8. Cloves – 3-4

9. Cinnamon – 2″ piece

10. Barley powder – 2-3 Tablespoons

11. Turmeric powder – 1 Teaspoon

12. Dry ginger powder – 1 Teaspoon

13. Sprouted, roasted wheat or Ragi powder – 1/4 cupKONICA MINOLTA DIGITAL CAMERA

                                                                    Ingredients of Kashay powderKONICA MINOLTA DIGITAL CAMERA                                                                    Other ingredients of kashay powder

What you do with what you have:

1.In a wide skillet,  dry roast coriander  in a wok till you get a pleasant aroma on low/medium flame depending upon the size of your burner.KONICA MINOLTA DIGITAL CAMERA                                                                    Coriander seeds being dry roasted

2. Dry roast cardamom, cloves and cinnamon  till done.KONICA MINOLTA DIGITAL CAMERA                                                         Cloves, cinnamon & cardamom being dry roasted

3. Dry roast cumin seeds till it splutters but make sure you do not burn it !!!!KONICA MINOLTA DIGITAL CAMERA                                                                    Cumin seeds being dry roasted

4. Dry roast fenugreek seeds till done but do not burn , since it is bitter on its own and will be more bitter later if burnt!!!!

KONICA MINOLTA DIGITAL CAMERA                                                                    Fenugreek seeds being dry roasted

5. Dry roast fennel seeds in the same spatula till done.


                                                                  Fennel seeds being dry roasted

6.When roasted coriander seeds is hot enough, add barley powder, turmeric powder, dry ginger powder to it and stir in well. Powder all the roasted ingredients in the mixer to a coarse consistency.  Kashaya powder is ready to use.  Store it in dry and air tight containers and will remain afresh for 2-3 months for sure to relish yummy kahsaya drink!!!!!  KONICA MINOLTA DIGITAL CAMERA

                                                               Ready to use Kahsaya powder

Good to remember: 

1.Dry roast all the ingredients on medium flame only so that it does not get burnt.

2. Grind the powder to a coarse consistency.

To make one cup kashaya drink:

1. Milk – 1/2 cup

2. Water – 1/2 cup

3. Kashaya powder – 1/2 teaspoon

4. Sugar – as per taste/Jaggery

Method: In a wide bowl mix water and milk and place it on medium flame , adding sugar and kashaya powder.  Bring it to a boil and switch of the flame.  Using a strainer strain it and enjoy it with biscuits or namkeens!!!!KONICA MINOLTA DIGITAL CAMERA

                                                                                      Ready to serve Kashaya drink


8 thoughts on “Kashaya powder – a healthy beverage

    Sarada (U.S.A.) said:
    May 21, 2014 at 8:13 am

    Thanks for Posting how to prepare Kashaya Herbal drink with home made Kashaya powder.
    I usually prepare Kashaya only when someone becomes sick in the family.
    Now after seeing your Recipe I want to make this Kashaya powder and prepare Kashaya drink which can be taken regularly instead of having only Tea or Coffee everyday.
    Thank You

    Emilie Jonsson said:
    May 21, 2014 at 5:35 pm


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    roopa said:
    March 12, 2015 at 3:31 pm

    Is coriander seeds 1 cup as shown in picture? Or 4 cups?

      prathibalrao responded:
      March 12, 2015 at 8:30 pm

      Hi Roopa,
      It is actually 4 cups as written in the ingredients section.

    bharat said:
    April 3, 2015 at 9:24 am

    Hi Ms.Prathiba
    I have seen first recipe with sprouted wheat powder on your blog It seems sprouted wheat powder is widely used in south Indian cooking, Pl. mention names of Brand of sprouted wheat powder available in market ,price,packing size.

      prathibalrao responded:
      April 3, 2015 at 7:38 pm

      Hi Bharat,

      No idea where it is available. I normaly prepare it at home as i do not trust Indian market at all.

    Ratna said:
    October 19, 2015 at 12:56 am

    Thanks for sharing this recipe. I was looking for it since I got packet from india and got finished in a month. We like this recipe because of the benefits it offers and cut down on consumption of tea.
    My question
    1. Ingredient #6 Vayvilinga (false pepper) is not shown in your picture and also not heard about it. Is there another name to it?

    2. Since it’s a fine power there is powder left even after straining the Kashaya. Is it safe to consume it all or is there a trick to straining?

      prathibalrao responded:
      October 19, 2015 at 8:52 am

      Hi Ratna,

      This is an age old recipe borrowed from my mom in law and have put up with a few additions and alterations for sure. I have powdered it to a coarse consistency than fine. Of course if a lil powder is left over even after straining i do not think it is any concern as we always have a lil powder left over after straining tea tool. I will let you know an alternative name for the false pepper in a week’s time

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