Ingredients
(Serves 4)
Thoothuvalai leaves: 50 gms
Dry ginger: 5 gms
Coriander seeds and cumin seeds: 5 gms each
Palm Jaggery: 10 gms
Water: 1.5 litres
Method
Heat water and add crushed dry ginger, roasted coriander seeds, cumin seeds and thoothuvazhai leaves. Allow to cook for an hour and a half on low flame. Add palm jaggery and strain kashayam. Ideal for cough and cold and best taken on empty stomach in morning.
Executive Chef K. Durairajan is with Hotel Ramyas for the last ten years. With around 25 years experience in the culinary world, he is now introducing traditional and healthy recipes in the hotel's vegetarian restaurant.
