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Chukku Kapi (A Herbal Coffee With Dry Ginger And Black Pepper from Kerala)

A Indian spiced coffee and a kitchen remedy for colds and coughs, with dried ginger, crushed black pepper, cumin and Indian/ Holy basil.
Prep Time 15 mins
Total Time 15 mins
Course drink
Cuisine Indian
Servings 2 serving


  • 1 tsp finely grated dried ginger (or well crushed 1/2" to 3/4u201d piece)
  • 1/2 tsp freshly crushed black pepper
  • 1/2 tsp cumin seeds
  • 5 or 6 basil leaves holy/ Indian (Thulasi)
  • to taste powdered palm jaggery (Karuppatti) or regular jaggery
  • 1 tsp instant powder coffee


  • Put the water in a small pan and put all the ingredients into it, except the coffee powder. Bring the mixture to a boil and let it simmer on low heat for about 10 minutes. Add the coffee powder, mix well and take the pan off the heat.
  • Strain the Chukku Kapi into two glasses or mugs and serve hot.