CHUKKU KAPPI, GINGER COFFEE

Chukku kappi or ginger coffee is a speciality of Kerala.  Normally, when we are down with cold and fever, my mother used to make this.  

Instead of using the sugar and normal jaggery, we use karuppatti or palm jaggery or panamchakkara it is known as and the taste is quite different.

Since I was having bit cold and head ache, I thought of making it early in the morning instead of having my normal black tea or green tea.  

Let us look at the recipe now:

Total time taken: 5 minutes.

Ingredients:

1 cup water
1/2 tsp chukku powder or dry ginger powder
1/4 tsp bru or sunrise coffee powder or the normal coffee powder 1/2 tsp
1 tsp panamchakkara or 2 tsp normal sugar or 1 tsp jaggery
1/4 tsp freshly ground black pepper powder
5-6 tulsi leaves

Method:

Put all the ingredients in one vessel and boil for  two minutes. strain and serve hot.

NOTE:

Instead of using panamchakara, you can use jaggery and sugar.

Panamchakkara, palm jaggery

instead of normal coffee powder, you can use sunrise, bru etc.
Since I want a light coffee, I used little coffee powder. you can increase if you want a strong one.
You can also use  fresh ginger a small piece instead of dry ginger powder.