Kashaya pitti/pitto(powder) and Kashayu (a Beverage from North Kanara)

                  Kashay(u) is often referred to a drink prepared during common ailments like cold, cough etc . The one I am posting today is a drink from North kanara which is had daily like how we have tea/coffee . Each and every house will offer you this drink along with the option of tea but coffee is very rarely asked or preferred . The powder too is prepared at home using simple spices which we use in our daily cooking and have one or other medicinal properties.If you are trying to decrease your intake of coffee or tea then this would make for a great option.Basically this is a health drink and can be had any time of the day.
                       I am sharing both the recipes in a single post …the powder and making of the drink.The recipe of powder is a basic one followed in many houses,though small variations or additions can also be done (Check Notes).

For kashaya pitto(powder)
  1. 1 cup coriander seeds(kotambari)
  2. 1/4th cup fennel seeds(badishep/saunf)
  3. 1/4th cup cumin seeds(zeera)
  4. 10-12 cardomom pods
  5. 1/4 -1/2 tsp of fenugreek seeds(methi)
For kashay(u):
  1. 1/2 cup water
  2. 1/4 -1/2 cup milk
  3. A tsp or two of sugar
  4. A tsp or a bit more of the kashay powder
Kashaya powder:
  •  Dry roast the ingredients mentioned for “powder ” separately one by one or together in a same pan till the colour changes slightly and a nice aroma comes from them.
  •  Cool and grind them to a powder (need not be too fine ).
  • Store in a air tight container and use as and when required.
Heat water in a vessel or pan ,when it starts to boil add sugar and the kashaya pitto/powder and let it boil on low flame for 1-2 minutes,
    Add milk and let it boil for few more minutes
      Switch off and allow it to remain in the same pan for few minutes,then strain and it is ready to be served and enjoyed.
        1. I roast all of them together in a same pan.
        2. Note that the methi seeds is measured in spoon and NOT in cup.
        3. Apart from the above mentioned spices you can also use pepper corns,dry ginger or its powder,godkosht(mulethi) and any other local herb you know or prefer.
        4. The powder will stay good for months together if roasted properly and stored well.
        5. Use water and milk ratio as you prefer,usually the kashay is not thick but watery.

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