Diwali Oct - 29

Monday, August 10, 2015


sukku-malli coffee
I was first introduced to this coffee(kapi, to be more precise in tamil) by our neighbour aunty. Sukku is dry ginger and malli means coriander seeds. I have told about her in this vadai post too. Almost every week aunty makes this and brings piping hot sukku kaapi in the evening for my mom and paati in a big vessel. Initially me and sister will not even taste this as we feel that it is not meant for us. But aunty and even their daughters who are of the same age always tell us to try this kaapi. This drink has medicinal values too. It relives headaches, aids in digestion and keeps you energitic. This can be made with simple ingredients available at home. Slowly me and my sister started liking this and after that forgot about that. After so many years i made this today. It was raining heavily for tha past 3 days and thought this will be perfect one to enjoy this weather. When i had the first sip, it gave me lot of nostalgic memories of our childhood in our Madurai house.

Sukku malli coffee

  Preparation Time : 5 mins | Cooking Time : 15 Mins |Serves: 2

     Sukku malli podi(recipe given below)      1 tblsp
     Palm sugar or jaggery    1 tblsp
     Water     2 and 1/4 cup
     To make the podi
  Dhaniya | coriander seeds      3 tblsp
  Dry ginger powder | sukku podi   1 tsp
  Whole black pepper    1/4 tsp   

sukku- malli kaapi
  • Dry roast the coriander seeds, pepper in a pan till slightly brown. Do not get it burnt.
sukku malli kaapi
  • I had whole dry ginger so i just powdered it using a mortar and pestel and took 1 tsp of this. If you have dry ginger powder you can use it.
 suku kaapi
  • Grind the roasted coriander seeds, pepper and dry ginger into a fine powder. 
Sukku kaapi
  • The podi is ready. Now let's see how to make the kaapi with this.
  • In a pan add water and add 1 tblsp of podi to it. Allow it to boil nicely for 2 minutes.
  • Add the pal sugar(panakalkandu) to this and boil for few seconds and put off the flame.
sukku- malli kaapi
  • Filter this in a tea strainer. Kaapi is done.
  • Enjoy this kaapi hot.
sukku -malli coffee
  1. Do not consume this so oftern. Sukku if consumed so often will cause stomach discomfort.
  2. Even weekly once you can have this just to keep you fresh.
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  1. coffee looks flavourful delicious pictures

  2. Hai jeyashri, very delicious kaapi. We add jaggery instead of kalkand. Your recipes are very easy to make and they come out really well. Thankyou

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  4. Hi Jeyashri,

    Good to see a traditional recipe :)
    Just a caution about using whole dry ginger. Make sure that you peel off the skin before using. Most of the time, its skin contains insecticides and hence it is toxic. Even if you are going to filter it before consuming, its better to peel before cooking. Otherwise, its toxicity will be in the decoction prepared. This is just a tip, not meant to hurt you :)


  5. Made this flavourful kaapi with panavellam when I had indigestion .. It was a good relief .. Thanks for the recipe..


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