Dry ginger coffee aka chukku kaapi is a South Indian favorite especially when one has a runny nose or indigestion. Dry ginger pieces or powder are ground along with dry roasted spices and boiled with water and jaggery or brown sugar to make this caffeine free herbal concoction. Warm sunny days are almost over in Seattle. Looks like its time to break out the soup pot while sipping on a cup of steaming hot chukku kaapi. While there are instant dry ginger coffee mixes available in Indian stores, there is something aromatic and flavorful about freshly roasted and ground spices, so give this a try.
1/4 cup dry ginger powder or pieces
1 tablespoon coriander seeds
1 teaspoon cumin seeds
1 teaspoon whole black peppercorns
1 tablespoon brown sugar
4-5 Holy basil leaves (optional)
1. Dry roast all the whole spices until well roasted and fragrant.
2. Grind the roasted spices to a fine powder along with ginger pieces or powder. This powder can be stored in the freezer for several months.
3. To make 1 cup of dry ginger coffee, place a cup of water in a saucepan. Add a teaspoon of the ground ginger-spice powder, basil and a tablespoon of brown sugar. Mix well.
4. Bring the mixture to a boil and strain the contents into a glass and serve hot.