Have you ever tasted or heard this healthy and authentic drink Sukku Malli Karupatti Kaapi . My maternal grandma makes super Sukku Kaapi and I tasted a lot from my childhood days, obviously she is the inspiration and recipe source for this post. And my paternal grandmother had dried ginger and Vasambu in her spice box and surukku Pai 💰 ( hand bag 😊) . So whenever we siblings get money from her we did some fun plays by smelling the rupee note flavored with natural aroma 😂 ( I still remember that heavenly fragrance 😂). When my mom sent this pure village karupatti (palm jaggery or sugar each weighs 1 kg ) to me recently, the smell keeps on reminding loads of childhood memories and I can’t wait to make this vegan drink 😍. Today it happened just like that and had it with elaborate (full kattu) pongal special lunch. The main thing to note here is the Karupatti / Jaggery breaking part 🙄 since its has the hard outer core it is the only tough part and do watch the video how I made it easier. Also do break it slowly and carefully.
Updated : After posting here I just got addicted to this healthy drink and preparing every day since first day i got relieved from headache after drinking it. Second day I had body cramps totally disappeared within hours after taking it. Also I asked my kids to taste it after swim class (with milk) and it broke their cold congestion.
PS : I am not a doctor or sponsor of anything mentioned here in this post, Just sharing my thoughts and benefits that happened to us.
Ingredients
Coriander Seeds – 1/2 Tbsp
Karupatti / Palm Sugar – 1/3 Cup
Dried Ginger (Sukku) Powder – 1 tsp or Fresh Ginger – 2 tsp ( or a small piece of sukku)
Cardamom Pods – 4 Numbers
Whole Pepper – 10 Numbers
Method
- Crush the whole pepper, coriander seeds, dried ginger or powder (if using) and cardamom pods lightly as shown in the picture below or video .
- Add it to the boiling 1.5 cups of water.
- Then add crushed fresh ginger if using.
- Allow to boil for 5 minutes in medium flame.
- Then add Palm Sugar and allow to boil for 5 more minutes in medium flame.
- Adjust sugar at this stage and filter it and serve warm.
- I served it with Moong Dal Vada / Paruppu KilluVadai, if interested the recipe is HERE.
- I have pictured it today with our Pongal special lunch menu as well…
- 🌞 Sukku Malli Kaapi
- 🌞 Sarkarai Pongal ( recipe soon)
- 🌞 Beans Poriyal
- 🌞 Avarakottai Poriyal
- 🌞 Paruppu Rasam
- 🌞 Uppu Paruppu
- 🌞 Killu Vadai
- 🌞 Lemon Rice
- 🌞 Turmeric free Venn Pongal
- 🌞 Adhirasam
- 🌞 Poritha Appalam
Video Tutorial
Recipe Card
Learn to make Dried Ginger with Palm Sugar Coffee
- Coriander Seeds – 1/2 Tbsp
- Karupatti / Palm Sugar – 1/3 Cup
- Dried Ginger Sukku Powder – 1 tsp or Fresh Ginger – 2 tsp ( or a small piece of sukku)
- Cardamom Pods – 4 Numbers
- Whole Pepper – 10 Numbers
-
Crush the whole pepper, coriander seeds, dried ginger or powder (if using) and cardamom pods lightly as shown in the video.
-
Add it to the boiling 1.5 cups of water.
-
Then add crushed fresh ginger if using.
-
Allow to boil for 5 minutes in medium flame.
-
Then add Palm Sugar and allow to boil for 5 more minutes in medium flame.
-
Adjust sugar at this stage and filter it and serve warm.
-
I served it with Moong Dal Vada / Paruppu KilluVadai, if interested the recipe is HERE.
- I use stainless steel sauce / tea pan so it takes little more time to thicken compared to other utensils.
- Also you can add milk to this Coffee/ Kaapi .
- You can use 2 cloves for this recipe.
- My MIL sometimes brings Instant Sukku Coffee Powder (available in stores), by chance if you have it you can add 1/2 tsp to this recipe.
- Karupatti stays fresh in room temperature for several days so whenever I need it I break the necessary stuff and store remaining in well sealed cover.
- Or break the entire thing roughly and store it in ziploc or air tight container for future use (amma do that).
Notes
- I use stainless steel sauce / tea pan so it takes little more time to thicken compared to other utensils.
- Also you can add milk to this Coffee/Kaapi .
- You can use 2 cloves for this recipe.
- My MIL sometimes brings Instant Sukku Coffee Powder (available in stores), by chance if you have it you can add 1/2 tsp to this recipe.
- Karupatti stays fresh in room temperature for several days so whenever I need it I break the necessary stuff and store remaining in well sealed cover.
- Or break the entire thing roughly and store it in ziploc or air tight container for future use (amma do that).
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