Sukku Malli Coffee - Dry Ginger Coriander Coffee | How to make Sukku Malli Coffee - Dry Ginger Coriander Coffee

By Menaga Sathia  |  6th Jul 2016  |  
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  • Sukku Malli Coffee - Dry Ginger Coriander Coffee, How to make Sukku Malli Coffee - Dry Ginger Coriander Coffee
Sukku Malli Coffee - Dry Ginger Coriander Coffeeby Menaga Sathia
  • Prep Time

    5

    mins
  • Cook Time

    10

    mins
  • Serves

    1

    People

7

0





About Sukku Malli Coffee - Dry Ginger Coriander Coffee Recipe

Sukku malli coffee is a kashayam which has a lot of health benefits.

Sukku Malli Coffee - Dry Ginger Coriander Coffee is delicious and authentic dish. Sukku Malli Coffee - Dry Ginger Coriander Coffee by Menaga Sathia is a great option when you want something interesting to eat at home. Restaurant style Sukku Malli Coffee - Dry Ginger Coriander Coffee is liked by most people . The preparation time of this recipe is 5 minutes and it takes 10 minutes to cook it properly. Sukku Malli Coffee - Dry Ginger Coriander Coffee is an amazing dish which is liked by the people of every region. By the help of this recipe you can definitely know how to make a perfect Sukku Malli Coffee - Dry Ginger Coriander Coffee. Sukku Malli Coffee - Dry Ginger Coriander Coffee is an amazing dish which is perfectly appropriate for any occasion. Sukku Malli Coffee - Dry Ginger Coriander Coffee is delicious as well as healthy dish because it contains large amount of healthy nutrients. Surprise your family and friends by preparing this restaurant style Sukku Malli Coffee - Dry Ginger Coriander Coffee at your home.

Sukku Malli Coffee - Dry Ginger Coriander Coffee

Ingredients to make Sukku Malli Coffee - Dry Ginger Coriander Coffee

  • Sukku / Dry ginger - 1 inch stick
  • Coriander seeds - 1/4 cup
  • Pepper - 1/2 tsp
  • Cardamom - 1
  • Water - 2 cups
  • Palm Jaggery/ Jaggery / Palm candy - 2 tbsp

How to make Sukku Malli Coffee - Dry Ginger Coriander Coffee

  1. Dry roast the coriander seeds, pepper and cardamom in a pan for 2-3 mins. Cool it. First remove the skin of dry ginger by scrubbing it using a peeler and then break the Dry ginger in a hand mortar.
  2. In a mixie add the dry roast ingredients and broken dry ginger. Grind to a coarse powder. Store it in an airtight container.
  3. For a single serving, boil 2 cups water in a vessel, add the 1 tbsp sukku malli powder and let it boil until it reduces to half. Now add the Palm jaggery. Once it dissolves switch off the flame.
  4. Strain the Coffee using a metal strainer and Serve hot.

My Tip:

Remove the skin of the dry ginger.

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