Why fry the ginger and green chillies first?

Frying removes the raw bite of the ginger and adds a roasted, smoky depth unique to the Varutharacha style. It also significantly extends the shelf life.

Can I use white sugar instead of jaggery?

Jaggery is traditional and provides a smoky sweetness that sugar lacks. If substituting, use dark brown sugar for a better flavor match.

A close-up of Varutharacha Inji Curry being served from a traditional ceramic bharani with a spoon, showing the rich jammy texture.

The Legendary 1000 Curry: Varutharacha Inji Puli

"Authentic Sadhya Style Varutharacha Inji Puli (ഇഞ്ചി പുളി)Recipe"

If the legendary scholar Vararuchi accepted a single ginger condiment as a substitute for a thousand curries, it was surely the Inji Curry. Unlike simpler versions, this version of traditional Kerala Inji Puli specifically cooked for Sadhyas, involves shallow-frying fresh ginger, green chillies, and curry leaves in coconut oil before coarsely pounding them into a fragrant, Inji Curry. It is a classic combination of sour, sweet, and spicy notes that rejuvenates the palate instantaneously. Whether you are preparing a grand Onam/Vishu Sadhya or looking for the perfect companion for Paal Kanji, this Sadhya Style Puli Inji recipe is an absolute must have.

A Fable of a Thousand Curries and a Mother-in-Law’s Diary

There is a famous fable in Kerala about Panjami and Vararuchi. When asked to prepare a meal with a thousand curries, she served Inji Puli or was it Inji Thayir? While the legend doesn't specify if she made the quick version or this rich Varutharacha style, in my kitchen, this one takes the limelight when I am in mood for a bit of extravagance.

This recipe is deeply personal. Years ago, my Mother-in-Law (MIL) jotted this down from a TV show, and I have kept her handwritten transcript tucked away in my Recipe Diary ever since. Every time I smell the ginger turning crispy in coconut oil, I am reminded of her beautiful handwriting and the way she valued these "Extraordinary" flavours.

What is Varutharacha Inji Curry?

In literal terms, Varutharacha translates to Fried (Varuthu) and Ground/Pounded (Aracha). In this authentic Kerala method, the fresh ingredients are shallow-fried in coconut oil until crispy before being coarsely pounded to maintain a signature texture.

This technique is a trademark of traditional Kerala wedding cooks, colloquially known as Dahannakaran. By frying the ginger and chillies first, they ensure the Inji Puli stays fresh, aromatic, and rich for a much longer time. Roasting the ingredients doesn't just extend the shelf life; it infuses the Varutharacha Inji Curry with a deep, smoky note that is far more complex than a standard Puli Inji.

Love this recipe? You might also enjoy the version I grew up with. Discover the raw, tangy notes of Amma’s Authentic Palakkadan Inji Puli and find your favorite style!

A handwritten recipe for Inji Curry in Malayalam script by Omana Jacob, detailing the "Varutharacha" method of frying ginger and chillies for Inji Puli.

Handwritten transcript of Varutharacha Inji Puli by my Mother-in-Law.

Why You Will Love This Recipe

The "Varutharacha" Flavour: Frying the ingredients first removes the raw sharp edge and replaces it with a rich roasted aroma.
The 1000-Curry: It acts as a powerful digestive, perfect for heavy feast days.
Heirloom Recipe: A recipe rescued from a handwritten family diary.
Versatility: While it's a "must-have" for a banana leaf Sadhya meal, it's just as heavenly with simple Curd Rice or Kanji (Rice Porridge).

Recipe Overview

Cuisine: Kerala (South Indian)
Recipe Type: Condiment / Side Dish
Yields: 1.5 to 2 Cups
Difficulty: Easy
Author: SM @ Essence of Life - Food

Time Estimate

Preparation Time: 10 Minutes
Cooking Time: 30 Minutes
Total Time: 40 Minutes

"Ready to cook a grand Grand Kerala Sadhya? Explore more Onam/Vishu Sadhya Recipes here... and bring the authentic taste of tradition to your banana leaf."

How to Cook Varutharacha Inji Curry (Step-by-Step Guide)

Ingredient guide for Kerala Style Varutharacha Inji Puli

Ingredients for Varutharacha Inji Curry

To Fry and Pound:

1/2 Cup Fresh Ginger (cleaned and sliced thin)
3-4 Green Chillies (slit)
A sprig of Curry Leaves
1 Tbsp Coconut Oil

For the Inji Curry:

1/2 Tsp Turmeric Powder
1 Tsp Red Chilli Powder
1/4 Tsp Fenugreek Powder (Roasted & Ground)
1/8 Tsp Asafoetida (Kayam) Optional
2 Tbsp Thick Tamarind Paste
1.5 Tbsp Jaggery (adjust to taste)
Salt to taste

For the Tempering:

1 Tbsp Coconut Oil
1/2 Tsp Mustard Seeds
1-2 Dry Red Chillies
A sprig of Curry Leaves

A flat-lay photo showing prepped ingredients—fried ginger, chopped green chillies, curry leaves, tamarind, and jaggery—arranged on a black board next to an open handwritten recipe diary in Malayalam script.

Varutharacha Inji Curry - Ingredients and original recipe

Method - Detailed Cooking Instructions

Step 1: Preparation & Roasting

Dry roast the fenugreek seeds on a very low flame until they splutter and turn aromatic. Grind into a fine powder and set aside.
Clean and slice the ginger into thin round slices.
Slit the Green Chillies.

Step 2: The "Varutharacha" Secret

Heat 1 tablespoon of coconut oil in a pan.
Fry the ginger slices until they are golden brown, fragrant, and slightly crispy.
Follow suit with the slit green chillies and curry leaves.
Once cooled, coarsely pound or pulse them in a small blender jar.

Pro Tip - Do not make a smooth paste; we want texture!

Step 3: The Tempering

In the same pan (add a splash more oil if needed), splutter the mustard seeds, dry red chillies, and curry leaves.
Add the fenugreek powder and asafoetida, giving it a quick stir.

Step 4: Building the Flavours

Add the pounded ginger-chilly mix back into the pan.
Stir in the turmeric and red chilli powder on a low flame, so the spices don't burn.

Step 5: The Simmer

Add the tamarind paste and salt with a sprinkle of water.
Allow it to boil, then reduce the flame and stir in the jaggery.
Let it simmer until the oil separates and the curry reaches a dark, jammy consistency.

top-down view of dark, Varutharacha Inji Curry inside a traditional brown and white ceramic jar (Bharani) garnished with a fresh sprig of fried curry leaves.

Traditional Kerala Inji Puli - Varutharacha Inji Curry

Pro Tips and Notes

The Texture Rule: Ensure the ginger is pounded coarsely. Those little bits of fried ginger add texture to this Inji Curry.
The Balance: Jaggery isn't just for sweetness; it balances the tartness of the tamarind. Always taste at the end!
The Cooking Vessel Rule: Avoid cooking this recipe in iron woks, copper, or bronze vessels. The high acidity of the tamarind reacts with these metals almost instantly. If you must use them, transfer the Inji Curry to a glass or ceramic bowl immediately after turning off the heat. Leaving it in the pan for even ten minutes can impart a harsh, metallic "irony" taste that spoils the delicate balance of jaggery and ginger.

Serving Suggestions

Traditional Sadhya: Serve a small dollop in the bottom left corner of your banana leaf. This versatile dish beautifully complements various meal settings. This recipe effortlessly fits into a traditional Sadhya spread, adding a tangy and spicy dimension to the festive Vishu/Onam Sadhya.
My personal Favourites: Pairs beautifully with Paal Kanji (Coconut milk rice porridge) or Curd Rice. So simply serve it with Kanji (Rice Porridge)
Everyday Lunch: A fantastic companion for rice and any Moru Curry - buttermilk based curries or Sambar.

Storage Suggestions

Proper storage is the secret to keeping Inji Puli fresh and flavourful. Because it is essentially a cooked preserve, much like a traditional pickle. Its shelf life depends heavily on the moisture content and the oil used.

Room Temperature: If cooked properly (until the oil separates) and kept in a cool, dry place, it can stay fresh for up to a week or even 10 days. To ensure this, always use an extra bit of oil during the final stage of cooking and strictly use only a clean, dry spoon for serving.
Refrigerator: This is the most reliable method. Stored in an airtight glass jar, it stays perfectly fresh for up to a month.
Freezer: For long-term preservation, you can freeze Inji Puli for 3 months to a year. It holds its flavour remarkably well. When you’re ready to use it, simply thaw the required portion and reheat it gently with a tiny splash of water to restore its jammy consistency.

Storage Container:

Use only Glass, Porcelain, or Ceramic jars for long-term storage.
The "No-Metal" Zone: Avoid using steel, aluminium, or copper containers for storing. Over time, the acidic nature of the tamarind and salt will start "pitting" the metal and react with the condiment. A traditional Bharani (ceramic jar) is the most apt one!

FAQs

Q: Why fry the ginger & green chillies first?

It removes the raw "bite" of the ginger and adds a roasted, deep flavour profile unique to this style. And it stays fresh for a longer time - longer shelf life.

Q: Can I use tamarind water instead of paste?

Yes, just use very thick tamarind extract and simmer it longer to reach the desired thickness.

Q: Can I use white sugar or cane sugar instead of jaggery?

While you can use cane sugar as a substitute, Jaggery (Gud/Sarkara) is traditional used which provides a deep, earthy, and sweetness that balances the sharp acidity of the tamarind in a way that refined sugar cannot. If you want that authentic Sadhya Style dark, jammy glaze and complex flavour profile, jaggery is the essential choice. If you must use a substitute, dark brown sugar is the next best option to mimic that molasses-like depth.

Q: Is this dish spicy?

It has a kick from the ginger and chillies, but the jaggery and tamarind mellow it out into a balanced condiment.

Recipes You Might Like

"Love this recipe? There are hundreds more waiting for you! Discover more culinary treasures from God’s Own Country here…"

A detailed close-up shot looking inside a traditional ceramic Bharani (jar) filled with dark, jammy, glistening Varutharacha Inji Curry, garnished with a single sprig of fried curry leaves, highlighting the coarse texture of fried and pounded ginger.

Authentic fried and pounded texture of Kerala style Inji Curry (ഇഞ്ചി പുളി).

Sadhya Speciality

Whether it’s a grand celebration or a simple midweek meal, this Varutharacha Inji Curry brings a touch of tradition and a burst of legendary flavor to your table. This Sadhya style Inji Puli recipe is a tapestry of folklore, nostalgia, and family love, which is surely going to be a great addition to your Onam/Vishu Sadhya.

Planning your own grand feast and feeling a bit overwhelmed? Don't worry, I’ve got you covered! Grab my ebook What I Cook for Onam for a complete guide to a traditional, stress-free Sadhya that tastes just like home."

Happy cooking!

BLACK PEPPERCORNS

BLACK PEPPER - THE KING OF SPICES - THE BLACK GOLD

An indigenous Spice from "Gods own Country - Kerala". The history of Black Pepper has long written stories earning Kerala transnational fame. A history of its own which attracted seafarers in hordes at one stage in the history of Kerala for this priced BLACK GOLD. Black Pepper was such a desirable Spice that it is used for its varied Culinary and Therapeutical Uses. Since then, Black Pepper has become an inevitable ingredient in several Cuisines around the world.

Black Pepper comes from the dried, unripe fruit of the plant Piper Nigrum. These Green Berries when ripe & dried turns out into Black Pepper alias Black Gold. Whereas in the medieval period the Arabs, to maintain their Monopoly in Pepper Trade kept it as a trade secret and propagated a mythical story that the Peppers are grown in the Groves of trees in India in the mountains, guarded by poisonous serpents. In order to harvest the pepper, the trees have to be burned, driving the snakes away and in the process turning the fruit black.

Commonly named as Peppercorns, but its native name calls it as 'Kurumulagu or Nalla Mulagu' - Milagu, Kali Mirch, Mira. Peppercorns are indigenous to South India specifically Kerala and it founds its way throughout the world. This Black Gold was once considered to be one of the most expensive spice and the term "Pepper Expensive" is used for the most expensive & prohibited items.
Peppercorns have a wonderful aroma and an enticing warm, spicy flavour. The Peppercorns can be either added whole or ground into a variety of dishes, marinades and sauces. It's widely used in the Cuisines Around the World.
Black Pepper is called the "King of Spices" as it is an amazing spice traded around the world since ancient times. Traded mainly for its desirable pungent nature. It is valued as a Spice and also as a Medicine. Ground, dried and cooked Peppercorns have been used since antiquity, both for flavour and as traditional medicine. This spice has loads of Health Benefits.

Rich in Vitamin B and produces Calcium
It consists of Potassium that helps in regulating heart rate and high blood pressure.
Helps in producing red blood cells
Detoxifies your body
Cleanses your intestines and stomach
Prevents constipation
Prevents cancer
Prevents skin deformation & wrinkles
Helps in losing weight

Black Pepper is a good source of Proteins, Vitamins & Minerals. It is also rich in antioxidants which help protect cells from damage.

TYPES OF PEPPERCORNS:

Black Peppercorns

The most common variety of Black peppercorns are Ripe Green Peppercorns that have then been left out to dry in the sun. Enzymes in the berries cause the skin to turn black during the drying process.

They have the strongest & the most pungent flavour. Freshly ground Peppercorns along with Salt are ideal for seasoning pretty much anything. There are many varieties, including the Kerala Peppercorns which has a pungent and sharp taste; Brazilian Peppercorns have a harsh taste whereas the Indonesian variety has a citrusy note & it is mild compared to the other varieties.

Green Peppercorns

Green Peppercorns are unripe Peppercorns picked at the same stage of ripeness as for Black Peppercorns. But these are not allowed to dry. Sometimes they are dehydrated which makes it more flavourful.
Green Peppercorns are slightly spicy and aromatic, they’re great for flavouring sauces for meat dishes. Their flavour and spiciness are less concentrated than black peppercorns and are considered the least pungent of the peppercorns. Green Peppercorns are commonly preserved in brine or vinegar.

White Peppercorns

White Peppercorns are the mature Peppercorns that are allowed to ripen to a red colour before being picked. After harvesting, they are soaked and then the outer skin is removed, revealing a smooth white underlayer. They are then dried and bleached under the sun.
They have a fiery, but a less pungent taste. White Peppercorns and White Pepper Powder are good for seasoning light coloured Dishes & Sauces. They are widely used in Asian Cuisine. White Peppercorns serves the purpose by mildly spicing the dish with the required Peppery feel.

Red Peppercorns

When Peppercorns are left to fully ripen on the vine they turn into a brilliant shade of red. Red Peppercorns are rare to find. Typically they are dried which develops a black coat or when the skin is removed from it what we get is White Peppercorns.
Red Peppercorns are very expensive and are usually used in gourmet food.

Pink Peppercorns

   These aren’t actually Peppercorns. They come from the Baies rose plant imported from Madagascar. Pink Peppercorns are expensive. Pink peppercorns are pungent and slightly sweet with fruity and floral notes.
   They are not as flavorful as the real Peppercorns but still have a peppery bite, they also have They’re best for garnishing. Pink Peppercorns are very delicate, so experts suggest crushing them in a spice grinder or with a knife rather than a pepper mill.

HEALTH BENEFITS OF BLACK PEPPER

Name: Varutharacha Inji Curry - The Legendary 1000 Curry of Kerala
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 2 Cups
Cuisine: South Indian / Kerala
Ingredients: 1/2 Cup Fresh Ginger, cleaned and sliced thin; 3-4 Green Chillies, slit; 2 sprigs Curry Leaves; 2 Tbsp Coconut Oil; 1/2 Tsp Turmeric Powder; 1 Tsp Red Chilli Powder; 1/4 Tsp Fenugreek Powder, Roasted & Ground; 1/8 Tsp Asafoetida (Kayam); 2 Tbsp Thick Tamarind Paste; 1.5 Tbsp Jaggery or Cane Sugar; 1/2 Tsp Mustard Seeds; 2 Dry Red Chillies; Salt to taste

BLACK PEPPERCORNS

Black Peppercorn is a potluck filled with not just the pungency but it caters a plethora of health benefits. Though it's a part of ancient Indian heritage, it plays a major role in Ayurveda and in Traditional Chinese Medicine too. It is widely sued for its medicinal properties & culinary usage.

PREVENTS CANCER:

Black Pepper is said to prevent cancer when it is mixed with Turmeric. You can consume it by mixing both Black Pepper Powder and Turmeric Powder into fresh Cow Milk. This is a traditional home remedy followed by Indian women folks to get rid of gold & Phlegm. Black Peppercorns consist of antioxidants, Vitamin A and Carotenoids that help in curing Cancer and other deadly diseases.

AIDS DIGESTION:

Black Pepper aids digestion. When you consume Peppercorns hydrochloric acid is released by the stomach and helps in breaking down the proteins. Hydrochloric acid helps in cleaning your intestines and prevents you from other gastrointestinal diseases. This is the main reason that most of the meat dishes are seasoned/marinated with Black Pepper Powder.

PREVENTS CONSTIPATION:

Adding Peppercorns into your daily diet can help you relieve constipation. It also helps to prevent Colon Cancer, Diarrhoea and other intestinal bacterial diseases.

DETOXIFY YOUR BODY:

Consuming Black Pepper helps to sweat and urinate a lot. And thus it helps to discharge toxins from our body. Alternatively, it also burns fat. It also flushes out the toxins, free radicals and dangerous fluids which are harmful to our body. It is a great blood purifier and removes excess urea, calcium and other toxins from the kidney.

TREATS URINARY DISORDERS:

Ayurveda uses Black Pepper in treating Urinary tract infections and disorders such as cystitis, nephritis, and gonorrhoea.

AIDS WEIGHT LOSS:

The phytonutrients present in the spice helps in breaking down excess fat and also helps to improve metabolism. Adding Pepper in your daily diet can help you lose weight.

TREATS RESPIRATORY DISEASES:

Black Peppercorns are one best spice when it comes to treating respiratory diseases like Cold, &Cough. Black Pepper is one simple ingredient used by Indian women folks as a Home Remedy to treat Cold, Cough and to get rid of Phlegm.

ASTHMA:

Black Pepper is found to be highly beneficial in treating Asthma, Whooping Cough and Bronchitis.

IMPROVES BLOOD CIRCULATION:

Regular consumption of Black Pepper improves Blood Circulation. This reduces High Blood Pressure/Hypertension and also improves Cardio-vascular health.

REDUCES CHOLESTEROL:

The micronutrients in Black Pepper counteract with the surge of lipids in the body. The antioxidant enzymes help in controlling the cholesterol levels significantly.

REDUCES JOINT PAINS:

Black Pepper has medicinal properties that can alleviate joint pains & arthritis. It also helps to prevent Gout.

TREATS DEPRESSION:

Chewing Raw Peppercorns helps to release mood-inducing chemicals to the brain that will keep your mind calm and soothing. It has proven beneficial in elevating one's mood and also helps in treating Depression.

MEDICINAL PROPERTIES - BEAUTY

Consuming this spice in the raw or cooked form are both good enough for your daily diet that will benefit your body and most importantly rejuvenate your skin.

SKIN ALLERGY: Due to its antibacterial properties, it is used as an antiseptic to treat skin problems.

SKINCARE: Black Pepper helps in removing blemishes from the skin and also improves the complexion. It also flushes out the toxins, free radicals and dangerous fluids which are harmful to our body, thus providing a clearer skin.

PREVENTS SKIN PIGMENTATION: Black Pepper protects the skin from any sort of skin pigmentation like Vitiligo where your skin appears to have white patches. It prevents skin pigmentation and also helps maintain the original colour of the skin.

PREVENTS WRINKLES & AGING SPOTS: Consuming Black Pepper from a very young helps to prevent Wrinkles and skin problems.age. It also prevents premature ageing and dark spots too.

TREATS ACNE: Black Pepper helps to flush away the intoxicants from the body and also helps to smoothen the skin.

HAIR CARE: Anti-oxidative properties in Black Pepper provide nourishment to the scalp and hair follicles. Antibacterial properties prevent the scalp from infections and irritation. It also proves to be beneficial in treating Dandruff. Black Pepper strengthens the roots and prevents hair loss. It also provides shine and lustre to the hair.

CULINARY USES:

Peppercorns can be used in whole or in ground form in a variety of dishes. Freshly ground Peppercorns has a strong, unique spicy-sweet taste and they are more aromatic. Most recipes call for Black Peppercorns. It is one major component in most of the Spice Mixes too. It's widely used in Spicy dishes, Marinades, Sauces & Soups. It is also used while in beverages like Tea and Coffee.

Peppercorns are one of the main ingredients in Garam Masala Powder & Kitchen King Masala, a combination of spices used in both vegetarian and non-vegetarian dishes in Indian Cuisine. It is also used in the preparation of Curry/Masala Powders, Rasam Powders and Spice Mixes commonly used in Indian cooking.
Sukku Malli Coffee - a native brew prepared with ground Dry Ginger, Coriander Seeds, Peppercorns, Cloves & Cardamoms and then served sweetened with Palm Sugar is one beverage with a rejuvenating nature and loads of health benefits aiding digestion of the food side by side. A simple tea prepared with freshly ground Peppercorns, sweetened with Honey and served with a dash of lime is one best home remedy to relieve Cold, Flu and Sore throat.
Black Pepper Tea - Ground Pepper Powders can be added to tea or coffee to impart a pleasant and soothing effect. It serves as a good home remedy for sore throats, cold & flu.
Turmeric & Black Pepper Milk - A drink prepared by mixing Pepper Powder & Turmeric Powder to Milk is one good home remedy to get rid of Cold & Phlegm. It also has proven benefits in preventing Cancer.
Black Peppercorns are mainly added to Biriyanis & Pulaos, Indian Stews, Curries, Kormas, Dhals, Kebabs, Cutlets etc., It enhances the flavour of the dish along with other spices.
Peppercorns can be used while making Non-Vegetarian Curries like Kerala Style Pepper Chicken, Chettinad Chicken Kuzhambu, Kongu Style Mutton Kuzhambu, Chicken Pepper Fry, Pichu Potta Kozhi, Nattu Kozhi Kuzhambu etc., & etc.,
Peppercorn is one main ingredient in South Indian Rasams.
Thandai Masala Powder a combination of homemade sweet drink uses Peppercorn as one ingredient in it.
Ground Pepper Powder can be used to flavour foods like Soups, Patties, Stews, Purees, Sauces etc.,
Whole Peppercorns & Pepper Powder can be used in Rice dishes like Ven Pongal, Fried Rice.
Black Peppercorns. Pepper Powder can be used in the marinades while grilling Chicken or Lamb. Black Pepper Powder enhances the flavour of Tandoori Chicken, Buttermilk Fried Chicken, Honey Roast Chicken etc.,

HOME REMEDIES WITH BLACK PEPPER:

Cold & Cough:

Black Pepper Tea - Make a simple concoction by adding 1/2 Tspn of Black Pepper Powder & boil it, can also add Ginger/Dry Ginger to it, sweeten it with honey & drink this Black Pepper Tea hot.

Turmeric & Pepper Powder Milk - Add 1/2 Tspn of Black Pepper Powder & a pinch of Turmeric to fresh Cow Milk and boil it. Consume it hot or lukewarm for best results. This drink is best to get rid of Cold and Phlegm.

Black Pepper Powder & Honey - Add a teaspoon of Pepper Powder to 1 Tablespoon of Honey. This is one best home remedy to get rid of Cough and also helps to prevent Chest congestion.

Use Black Pepper & Black Pepper Powder in your dishes for a daily of Black Pepper in your diet. Especially during Winter, it is best to induce Black Pepper in your daily diet which can help you stay healthy and prevent yourself from different diseases.

For a detailed Recipe on HOW TO MAKE PEPPER POWDER, click here...

NOTES :

Black Pepper is a wonder spice. It can be used as a standalone Spice or used along with other spices. Compared to other Spices, Black Pepper tends to retain its flavour & aroma even after a long time of storage. Buy dry Black Peppercorns free from moist or any white patches. Store them in airtight containers in a cool, dry place away from sunlight to extend its shelf life. And use freshly ground Black Pepper for the best of flavour & aroma.

________________________________________________________________________________

*DISCLAIMER:

Please remember these options are only meant as guidelines and in no way replaces the advice or treatment provided by your medical practitioner. It is always good to seek the advice of your physician for professional advice in any matter related to your health. This is for information purposes only.

SHOP RELATED PRODUCTS:

SUKKU MALLI COFFEE/ CHUKKU KAAPI/DRY GINGER TEA

Sukku/Chukku in Tamil/Malayalam means Dry Ginger and Malli means Coriander Seeds and hence the name of this Beverage Sukku Malli Coffee. Well, it is always said as Coffee though the traditional beverage doesn't have any Coffee in it. As a kid, I should say that I have never tasted this concoction, but always knew there existed something called Sukku Malli Kaapi from a monotonous Radio Advertisement which flaunted the taste, aroma and benefits of this Chukku Kaapi.

Even I have fond memories deciphering the name of this concoction into a similar colloquial word which made it sound funny then. Even my kids laughed when a vendor who sells this Sukku Kaapi near Nehru Stadium Ground shouted out Sukku Kaapi... Sukku Kaapi... Not to mention it now... If anybody out there can relate the word, fine!

My acquaintance with this beverage was when my Husband bought a pack of this Sukku Malli Coffee from Isha Yoga Center in the early 2000s when he was doing a Project for them. I and my MIL loved this beverage and since then we always stocked up Sukku Malli Coffee at home. Long forgotten and left alone, when recently my doctor said I have to reduce Coffee consumption😞 Just a Cup of Coffee a day, should I reduce it anymore, I am giving a second... no third... no hundredth thought whether I should quit(NO WAY!!! I already know...) I even have started drinking Moringa Tea in the Evenings. Thought, maybe... I can give a try by making this Sukku Malli Kaapi. Now my question is whether I should add Coffee in it or not. Sugar? Anyway, I always drink Coffee without Sugar.

There goes my reason for a new batch of freshly ground Homemade Sukku Malli Coffee Powder.

Cuisine - South Indian
Recipe Type - Beverage
Difficulty - Medium
Author - SM

Preparation Time - 5 Minutes
Cooking Time - 5 - 10 Minutes
Brewing Time - 5-10 Minutes

HOW TO MAKE SUKKU MALLI COFFEE/ CHUKKU KAAPI/DRY GINGER TEA POWDER

SUKKU MALLI COFFEE POWDER

The traditional recipe calls for Dry Ginger & Coriander Seeds, there are few optional addons like Peppercorns, Cumin, Cardamoms & Cloves. And this Chukku Kaapi is usually sweetened with Palm Sugar/ Jaggery that adds to the wellness quotient of this time-tested beverage.

Sukku Malli Coffee is loaded with health benefits. Anti-inflammatory properties present in the ingredients help clear and soothe your throat and also aids digestion. Ya, I forgot to say it even aids in Weight Loss. It also serves as a good home remedy for Sore Throat & Cold. If you are seeking for a Caffeine free beverage then this Chukku Kaapi is a great choice. If at all you need a bit of Coffee Flavour in this drink then opt for adding Blended Coffee Powders rather than Instant Coffee Powders. Boil a teaspoon of this Homemade Sukku Malli Coffee Powder in 1 Cup of Water add Jaggery/Palm Sugar to sweeten it, strain it and there you go with a rejuvenating flavourful healthy drink. You could drink this as a cold beverage but the curative properties of Chukku Kaapi work best when it's served hot. It's also a preferred beverage in cold weather. On a rainy day - a cup of this hot-hot Sukku Malli Coffee and a crispy savoury snack of your choice is one wonderful combination for the weather.

INGREDIENTS FOR SUKKU MALLI COFFEE

INGREDIENTS:

Sukku Malli Coffee Powder:

Coriander Seeds - 2 Tablespoons
Black Peppercorns - 1 Tablespoon
Cumin Seeds - 1 Tablespoon
Green Cardamom - 3 Pods
Cloves - 3 Nos.
Dry Ginger(1" Piece) - 2 Nos.(Do not Dry Roast)

METHOD:

Dry roast all the ingredients except Dry Ginger on a very low flame until the spices splutter & turns fragrant.
Care should be taken not to burn the ingredients, which will totally spoil/alter the taste of this beverage.
Switch off the flame and let it cool.

DRY ROASTING THE INGREDIENTS

DRY ROASTING FOR SUKKU MALLI COFFEE

Carefully cut the Dry Ginger into small pieces.
Add in the Dry Ginger pieces along with the other ingredients into small mixer jar/coffee grinder.
Grind all the ingredients together into a coarse/fine powder.
Store Sukku Malli Coffee Powder in an airtight container.
Stays good up to a month @ room temperature.

HOW TO MAKE SUKKU MALLI COFFEE/ CHUKKU KAAPI/DRY GINGER TEA POWDER

SUKKU MALLI COFFEE/ CHUKKU KAAPI/DRY GINGER TEA

INGREDIENTS:

For Sukku Malli Coffee/Chukku Kaapi:

Sukku Malli Coffee Powder - 2 Teaspoons

Water - 1 Cup
Jaggery/Palm Sugar - To Taste

How to make Sukku Malli Coffee/Chukku Kaapi:

Heat 1 Cup of Water along with a few teaspoons of the Sukku Malli Coffee Powder.
Bring it to a boil.
Once it comes to a boil, remove from heat and mix in a teaspoon of jaggery/palm sugar.
Strain the Sukku Malli Coffee & Serve hot.

SUKKU MALLI COFFEE/ CHUKKU KAAPI/DRY GINGER TEA

NOTES:

The traditional recipe calls for Dry Ginger & Coriander Seeds as main ingredients.
Add rest of the ingredients to suit your preference.
Dry roast the ingredients on a very low flame until it splutters and turns fragrant.
Care should be taken while dry roasting the ingredients.
Do not Dry Roast DRY GINGER.
Can grind it into a fine/coarse powder. You can even sift the ground powder if you prefer not to strain while making this Sukku Malli Coffee.
I usually make this Sukku Malli Coffee Powder in small batches. This way it retains most of its flavours and aroma.
Add any preferred sweetener. Can serve this Chukku Kaapi without any sweeteners too.
Tastes and serves best with its curative properties when served HOT.

HOW TO MAKE BLACK PEPPER POWDER

     I have always felt intimidated when it comes to managing my Spice Cabinet. A challenge of its own with Spices, can I say somewhere around 50 or 100 different spices, sometimes even more? Indian Kitchen is loaded with a Cornucopia of Spices. Along with it comes the long number of Spice Powders stacked up in the cabinet ready to be used into the dishes demanding specific flavours. Sambar Powder, Rasam Powder, Garam Masala to name the few. Meticulously sun-dried spices ground into Spice Powders for ready to use purposes. Mix and match and there you go with a different concoction of various spices ready to cater to add flavour, taste & aroma into the dish.
     I have never felt difficulty in storing large quantities of spices when I was in India. You see a small weevil in it and there I go punishing the Spices to stand in Sun for a whole long day and specifically on a Sunny day. But living in a place with high humidity, mostly Cloudy with the chance of Meatball, no, no, no... with a daily chance of a Shower. Punishing my Spices to stand up on the Bench, I mean in the Sun has gone out of my hands. So they've become so unruly, undisciplined... and gets loaded with Weevils. So I got into a practice of buying small quantities and store them in small bottles for daily use, remaining there it goes into my freezer. Same goes to the spice powders. I go hunting for fresh Spices every month. But to be frank I still have a box of Black Cardamom and a box of Cambodge dating back to Indus Valley Civilization. Just kidding... I have these spices for more than 13 years, my SIL who has a farm gave me a whole batch when I was shifting to Malaysia. They lie tightly shut inside an airtight container, left in the freezer. I relieve them out of the place, whenever I need them in a recipe.
     Though I stack up numerous homemade Spice Powders from time to time, I make sure to make small batches and renew them as the stock starts to deplete. This way I rescued my previously Vibrant Spices & Spice Powders turning into musty pale simulacrums. Also, I feel preparing small batches helps to retain the flavour in it. Me sitting at home 24x7 with no other work to do, I have my whole lot of time for all this stuff. But in this long encounters with Spices, there was one spice which never let me down, one which never got Old. And that was the good Old trusty Black Peppercorns.
Ok when talking about BLACK PEPPER POWDER, it is quintessential in a kitchen. One of the simplest ingredients, when added in modest amounts, Black Pepper is subtle & unassumingly enhances other flavours in a dish. But in certain dishes like Pepper Chicken, Black Pepper Mushroom Sauce, black pepper deserves a chance at the centre stage. This humble spice turns into a superstar, in these dishes. I use Pepper & Pepper Powder lavishly in my kitchen and it is one spice & spice powder which gets used up before it has a chance to turn old and bland.
   I thought of writing this post when many of my acquaintances asked me how to make Pepper Powder at home. They were all used to store-bought ones and when I told homemade Pepper Powders are way better & it is one simple stuff, which could be incorporated within minutes, they were literally in awe. So again this recipe is for beginners and who do not know how to make Black Pepper Powder at home.
     Choose the fresh and good quality of whole Peppercorns for flavour-filled Black Pepper Powder. Sun Dry the Peppercorns for longer shelf life. Dry roasting the Peppercorns bring out an aroma unique to Peppercorns. And the major factor to get the flavours intact every time you use it, store them in airtight containers, kept away from heat, sunlight and moisture. If you get everything right, then these Homemade Black Pepper Powder stays good for months.

For more HOMEMADE SPICE POWDERS, Click here...

Cuisine - Indian
Recipe Type - Spice Powder
Spice Level - High
Difficulty - Easy
Yields - 1/2 - 3/4Cup(approx)
Author: SM

Preparation Time - 5 Minutes
Cooking Time - 10 - 15 Minutes

HOW TO MAKE BLACK PEPPER POWDER

INGREDIENTS:

Black Pepper Corns - 1/2 Cup

METHOD:

Dry roast the Peppercorns on a very low flame until it turns aromatic.
Keep it aside until it cools down.
Transfer it to a small Mixer Jar/Coffee grinder.
Grind it into a coarse/fine powder.
Once ground transfer the Black Pepper Powder into a clean & dry airtight container.
Stays good @ room temperature for up to 2-3 months.
Alternatively use Pepper Mills to make fresh Black Pepper Powders on the go.
Or if you are an Old School, the humble Stone Mortar & Pestle serves the purpose.

NOTES :

Can sundry the Peppercorns before preparing the Black Pepper Powder, but it is purely optional.
Dry Roast the Peppercorns on a very low flame.
Care should be taken not to burn the Peppercorns which will totally spoil/alter the taste of the Black Pepper Powder.
Cool the ingredients before grinding it.
If stored properly stays good for about 2-3 months in room temperature.
Store it in the freezer for longer shelf life.
Black Pepper Powder can be used while making Chicken Pepper Fry, Chicken Sukha Varuval, Pichu Potta Kozhi, Kerala Style Pepper Chicken, Buttermilk Fried Chicken.
Can add it while making Mutton Curries too.
Sprinkle a hearty amount of Black Pepper Powder while making Omelettes, Fried Eggs, Scrambled Eggs, Sunnyside Up, Boiled Eggs etc.,
Black Pepper Powder can be used to spice up the Soups or Rasams.

SHOP RELATED PRODUCTS:

MILK RAVA KESARI - PAAL KESARI

"Kesari Bhath" is a Classic Indian Sweet which originated from the South Indian State of Karnataka. This recipe is a small twist made to the classic Kesari Bhath with the only difference that it is cooked in Milk instead of water and hence the name "Milk Rava Kesari or Paal Kesari". I usually add Milk while making Rava Kesari which makes it rich, creamy and gives a melt in the mouth texture. This recipe calls for a bit of extra Milk along with Water. Rava Kesari is an easy recipe and the most frequented sweet at home. A sting of Sweet Tooth or if you have to satiate your unexpected pang for a Snack/Tiffin, Rava Kesari comes for the rescue. This is one sweet which is not only served as a Dessert but even as a Tiffin/Breakfast. A scoop of Rava Kesari is a must-have in a good spread of South Indian Breakfast.

Maybe the name 'Kesari' would have been from the word Kesar/Saffron, a common term used for Saffron in India, which is the basic colour of this vibrant sweet. Rava Kesari/Kesari Bhath, a sweet popular throughout India is prepared with Semolina/White Rava, Sugar, Ghee, Water/Milk. Though the quantity/ratio of the ingredient varies regionally, the basic ingredients remain the same. It is called as Sheera/Suji Halwa in North India and the recipe is slightly different from that of Kesari Bhath. Kesari is one sweet which finds no excuse to sneak into my kitchen.

According to me Rava Kesari should be exactly like how Director/Actor Visu says in his Tamil Movie 'Samsaram Athu Minsaram' - Rava Kesari should be so soft that, Ghee should drip out of the sweet and smoothly slide into your stomach the moment you keep it in your mouth, the way he says those words makes Rava Kesari so appetizing and all the more appealing. And this Milk Rava Kesari/Paal Kesari does total justice with all the above characterizations.

For different Versions of KESARI BHATH, Click here...

Cuisine - Karnataka, South India
Recipe Type - Sweet
Difficulty - Easy
Serves - 3 - 4
Author - SM

Preparation Time - 5-10 Minutes
Cooking Time - 20 - 30 Minutes

For more NAIVEDHYAMS & PRASADHAMS, Click here...

HOW TO MAKE MILK RAVA KESARI RECIPE / PAAL KESARI

MILK RAVA KESARI - PAAL KESARI

INGREDIENTS:

For Milk Rava Kesari/Paal Kesari:

White Rava/Semolina - 1 Cup
Sugar - 11/2 Cups
Water - 11/2 Cups
Milk - 2 Cup

Saffron Strands - few

Cardamom - 5-6 Nos.

Yellow/Orange Food Colouring - a Pinch(Optional)

Ghee - 1/4 Cup

For Garnishing:

Cashew Nuts - 15-20 Nos.

Almonds/Pistachios - Few
Raisins - 15 - 20 Nos.

MILK RAVA KESARI - PAAL KESARI

METHOD:

Soak Saffron strands in few teaspoons of Milk/Water and keep it aside.
Grind the Cardamom Pods with few teaspoons of Sugar into a fine powder and keep it aside.
Heat 2 -3 Tbspns of Ghee in a Pan, roast Cashew nuts, Almonds/Pistachios & Raisins on a very low flame until Cashew nuts turn into light Golden Brown in Colour.
Remove the Nuts and Raisins from the Ghee and keep it aside.
Add few more teaspoons of Ghee to the same Pan and roast White Rava/Semolina on a very low flame.
Roast the White Rava/Semolina until it turns aromatic, it will take approximately 5-7 minutes.
Meanwhile, boil 11/2 Cups of Water in a separate Pan.
Boil 2 Cups of Milk in a separate Pan and keep it aside.
Gradually pour the hot water to the roasted White Rava/Semolina.
Stir continuously while pouring the hot water until the White Rava/Semolina absorbs the water and there are no lumps.
Slowly pour in 2 Cups of hot Milk and mix well.
Pour in the Saffron soaked liquid along with a pinch of Orange/Yellow food colouring and mix well.
Once the White Rava/Semolina is cooked, add Sugar and mix well.
Cook this mixture on a very low flame stirring continuously until the Sugar is well dissolved.
Add Cardamom powder to the Milk Rava Kesari and mix well.
Add the remaining Ghee and stir continuously.
Cook on a very low flame.
Stir the Milk Rava Kesari and mix it well all along, until the mix starts to separate from the pan.
Finally, add the roasted Cashew Nuts, Almonds/Pistachios & Raisins to the Rava Kesari and give a quick stir.
Serve Milk Rava Kesari/Paal Kesari hot or at room temperature.
Can serve it along with South Indian Breakfast items as a sweet or simply serve it as a dessert.

MILK RAVA KESARI - PAAL KESARI

NOTES:

Perfectly roasted Semolina yields perfectly textured Milk Rava Kesari.
Adjust the amount of Milk/Water to suit your preferred consistency.
Adding the given amount of Ghee gives a soft texture to the Rava Kesari.
Adjust the amount of Sugar to suit your preference.
Adding artificial food colouring is truly optional
The colour from Saffron will not yield you a vibrant coloured Milk Rava Kesari.

A Fable of a Thousand Curries and a Mother-in-Law’s Diary

What is Varutharacha Inji Curry?

Why You Will Love This Recipe

Recipe Overview

Time Estimate

How to Cook Varutharacha Inji Curry (Step-by-Step Guide)

Ingredients for Varutharacha Inji Curry

Method - Detailed Cooking Instructions

Step 1: Preparation & Roasting

Step 2: The "Varutharacha" Secret

Step 3: The Tempering

Step 4: Building the Flavours

Step 5: The Simmer

Pro Tips and Notes

Serving Suggestions

Storage Suggestions

FAQs

Recipes You Might Like

Sadhya Speciality

Inji Thayir Pachadi Recipe – Kerala's Ginger & Yogurt Side Dish for Onasadhya

Traditional Palakkad Style Olan Recipe – Yellow Pumpkin and Green Beans in Creamy Coconut Milk

Kovakka Thoran (Ivy Gourd Stir Fry) – Kerala's Simple and Nutritious Stir-fry

BLACK PEPPER - THE KING OF SPICES - THE BLACK GOLD

TYPES OF PEPPERCORNS:

HEALTH BENEFITS OF BLACK PEPPER

PREVENTS CANCER:

AIDS DIGESTION:

PREVENTS CONSTIPATION:

DETOXIFY YOUR BODY:

TREATS URINARY DISORDERS:

AIDS WEIGHT LOSS:

TREATS RESPIRATORY DISEASES:

ASTHMA:

IMPROVES BLOOD CIRCULATION:

REDUCES CHOLESTEROL:

REDUCES JOINT PAINS:

TREATS DEPRESSION:

MEDICINAL PROPERTIES - BEAUTY

CULINARY USES:

HOME REMEDIES WITH BLACK PEPPER:

Cold & Cough:

NOTES :

*DISCLAIMER:

HOW TO MAKE SUKKU MALLI COFFEE/ CHUKKU KAAPI/DRY GINGER TEA POWDER

INGREDIENTS:

Sukku Malli Coffee Powder:

METHOD:

DRY ROASTING THE INGREDIENTS

HOW TO MAKE SUKKU MALLI COFFEE/ CHUKKU KAAPI/DRY GINGER TEA POWDER

INGREDIENTS:

For Sukku Malli Coffee/Chukku Kaapi:

How to make Sukku Malli Coffee/Chukku Kaapi:

NOTES:

HOW TO MAKE BLACK PEPPER POWDER

INGREDIENTS:

METHOD:

NOTES :

HOW TO MAKE MILK RAVA KESARI RECIPE / PAAL KESARI

INGREDIENTS:

For Milk Rava Kesari/Paal Kesari:

For Garnishing:

METHOD:

NOTES:

I Me Myself

Popular Posts

Ebook - “What I Cook - For Onam”

Subscribe & Follow