• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

Padhuskitchen


  • HOME
  • ABOUT
  • RECIPE INDEX
  • VIDEOS
  • USEFUL TIPS
  • TESTIMONIALS
  • FESTIVAL RECIPES
    • Avani Avittam
    • Pongal Festival
    • Vinayaka Chaturthi
    • Thiruvathirai
    • Navratri Recipes-Navratri Sundal Recipes
    • Varalakshmi Vratham
    • Karadaiyan Nombu
    • Tamil New Year
    • Adi Perukku
    • Krishna Jayanthi
    • Diwali
    • Karthigai Deepam
    • Christmas
    • Onam
  • CONTACT
  • Side Dish For Chapati

Sukku Malli Coffee-Sukku Kaapi-Dry Ginger Coriander Coffee Recipe

September 26, 2015 by PadhuSankar 24 Comments

Sukku Malli coffee/chukku Kaapi is a herbal decoction (kashayam) loaded with many health benefits. Sukku and malli are the main ingredients in this coffee. Sukku is dry ginger and malli is coriander seeds, hence the name “sukku malli coffee”. When you suffer from cold, nasal congestion, slight fever or headache, having 1/2 cup of hot sukku coffee will help in alleviating the sufferings. It also helps in case of indigestion. Today we will learn how to make sukku coffee following this easy recipe.

Sukku Malli Coffee-Sukku Kaapi

Sukku Malli Coffee


Sukku Malli Coffee

 Prep Time : 5 mins

 Cook Time : 10 mins 
 Serves: 2
 Recipe Category: Beverage
 Recipe Cuisine: Indian
 Author:Padhu Sankar

   Ingredients needed

   Coriander seeds (malli/dhaniya) – 2 tsp
   Dry ginger(sukku/ soonth) – 1/2 inch piece
   Whole black Pepper – 3 – 4
   Water – 2 cups
   Palm jaggery or jaggery – 1-2 tsp

Preparations 

Dry roast coriander seeds and black pepper on medium heat until you get an aroma of roasted seeds. Switch off the heat and add the dry ginger and saute in the heat of the pan.

Powder everything once it cools. Our sukku malli coffee podi powder is ready. You can make this in bulk and store it in an air tight container, if needed. I like to make it fresh every time I prepare this coffee.

Method

Bring 2 cup of water to boil, add the sukku malli coffee powder and boil on medium heat until it reduces to half  the quantity.

Add palm jaggery (karupatti or pana vellem) or jaggery to taste. Once it dissolves, remove from heat, filter it and sip it slightly hot.

Note – If you cannot get dry ginger, you can add 1/2 tsp dry ginger powder (soonth powder). Dry ginger powder is available in all super markets.

When sick, you can have this coffee 2 or 3 times (1/2 cup) a day until symptom subsides. On other days, you can have it once daily.

If you found this post useful, kindly consider linking to it or sharing it with others or like us on Facebook or follow me on Twitter or Pinterest or join me on Google Plus to keep up to date with Padhuskitchen

Related posts:

Khara Pongal Recipe-Ven Pongal-(Step wise pictures)
How to make Butter at Home from Milk-Milk Cream-Homemade Butter Recipe
Vendakkai Puli Pachadi-Indian Okra Recipes-Bhindi Recipe
Thattai Recipe-Crispy Thattai Murukku-Gokulashtami Recipes

Filed Under: Beverages, Uncategorized Tagged With: Healthy drink, Uncategorized




Previous Post: « Paneer Cutlet-Bread Paneer Cutlet-Paneer Tikki Recipe-Easy Snack Recipe
Next Post: Gawar Sabzi-Gavar Phali Aloo Sabzi-Cluster Beans Potato Curry »

Reader Interactions

Comments

  1. Chitra K

    September 27, 2015 at 2:59 am

    Actually I was waiting for this- thanks

    Reply
  2. Jagannathan

    September 27, 2015 at 12:16 pm

    very good information

    Reply
  3. Unknown

    September 28, 2015 at 4:57 am

    Much needed for me often suffering from cold.

    Reply
  4. rajani dhananjayan

    September 28, 2015 at 2:03 pm

    Thank you…Padhu this is a valid & useful information. .

    Reply
  5. mahalakshmi palani

    November 28, 2015 at 4:12 am

    Should we remove the skin of dry ginger ???

    Reply
    • Aarathana Prabhakaran

      November 14, 2017 at 10:56 am

      No need ma'am

      Reply
  6. mahalakshmi palani

    November 28, 2015 at 4:21 am

    Can we take this in empty stomach or after food??

    Reply
    • Padhu Sankar

      November 29, 2015 at 7:08 am

      Mahalakshmi – You can have it any time of the day. You can have it once or twice in a day. It is not possible to remove the skin of dry ginger. You can use ready made sukku podi also if preferred (just 1/4 tsp)

      Reply
  7. Zafarulla Mohamed

    April 4, 2016 at 7:38 am

    Thank You.Isn't there any coffee powder added.Than why is the name sukku malli COFFEE?

    Reply
    • Padhu Sankar

      April 5, 2016 at 3:00 pm

      May be because most of them drink instead of coffee.

      Reply
    • Ramiah Alamelu

      April 28, 2016 at 11:49 am

      Ii okay.Is it after food?

      Reply
    • Padhu Sankar

      April 29, 2016 at 6:11 am

      Yes, you can have a cup after meals also.Not a problem.

      Reply
  8. Vishrushvijay S

    October 9, 2016 at 7:25 am

    can we give it to kids when they get cold.

    Reply
    • Padhu Sankar

      October 10, 2016 at 5:09 am

      You should not give for infants. For kids above 2 years, you can give very less quantity.

      Reply
  9. Sangeetha

    November 12, 2016 at 9:48 am

    Hey nice recipe Is it okay to take this twice daily on a regular basis ?

    Reply
    • Padhu Sankar

      November 12, 2016 at 11:20 am

      Yes, you can drink once daily.

      Reply
    • Sangeetha V

      January 27, 2017 at 9:44 am

      Can we add milk instead of water?

      Reply
    • Padhu Sankar

      January 29, 2017 at 8:16 am

      It is preferable to use water but you can use milk also. Do not boil after adding milk as the milk will curdle. Also double boil if you want to reheat it.

      Reply
  10. Anil

    April 1, 2017 at 9:57 pm

    In your response to Mahalaxmi, you mentioned sukku powder. Is this the same as ginger powder that is sold in Indian stores? On that note, is it ok to use coriander and black pepper powders? Thanks for sharing this recipe.

    Reply
    • Padhu Sankar

      April 2, 2017 at 8:45 am

      It is the same. If ginger is dried and powdered, it is sukku powder. You can use coriander and black pepper powder also. Use little less than mentioned if it is in powder form.

      Reply
  11. Ganesh Pragasam

    December 25, 2017 at 10:40 pm

    Excellent! Simple recipe. I am gonna impress my wife!

    Reply
  12. Bret

    January 29, 2018 at 8:26 am

    Thank you so much for this post Padhu. Got a small doubt, if everything is in powdered form then how much powder should be used to make two glasses of the same kashayam!

    Reply
    • Padhu Sankar

      January 29, 2018 at 8:59 am

      Add 1/2-3/4 tsp of the powder.

      Reply
  13. Bret

    January 29, 2018 at 9:54 am

    Thank you so much for the prompt reply Padhu.

    Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Primary Sidebar

About the Author

Meet Padhu, the Chef, the photographer, recipe developer and web designer behind Padhuskitchen which features Simple Indian Vegetarian recipes, healthy recipes, kids friendly recipes, Indian festival recipes, traditional South Indian Vegetarian ...

Read More

Padhuskitchen Recipes on YouTube

Padhuskitchen Youtube

Let’s Connect

  • Facebook
  • Twitter
  • Instagram
  • YouTube
  • Pinterest
  • RSS Feed

Browse by Cuisines

Kerala Recipes
Punjabi Recipes
Andhra Recipes
Gujarathi Recipes
Maharashtrian
Tamil Brahmin Recipes
Karnataka
International
Indo Chinese Recipes

Browse by Categories






Recent Posts

  • Ragi Masala Dosa-Finger Millet Masala Dosa Recipe-Kelvaragu Masala Dosai
  • Girmit Recipe-North Karnataka Style Masala Spicy Puffed Rice Chaat
  • Poha Sweet Snack-Breakfast-Kerala Aval Vilayichathu-Sweetened Rice Flakes
  • Kuska Biryani-Kuska Rice-How to Make Biryani without Vegetables or Meat
  • Soft Poha Idli-Aval Idli Recipe-Instant Beaten Rice Idli

Baby Recipes

Baby Recipes

https://youtu.be/ObMz4uI5zUc

Copyright © 2023 Padhuskitchen