Authentic Coriander & Ginger Karuppatti Recipe – Traditional Indian Drink

Last Updated on 2 months by Neha Deshmukh

Authentic Coriander & Ginger Karuppatti Recipe – Traditional Indian Drink

Hey everyone! If you’re anything like me, you’re always on the lookout for drinks that are both incredibly flavorful and good for you. I stumbled upon this coriander and ginger karuppatti recipe years ago while visiting my grandmother, and it’s been a staple in my home ever since. It’s a traditional Indian drink, especially popular in South India, and honestly, it’s a little slice of comfort in a cup. Let’s get into it!

Why You’ll Love This Recipe

This isn’t just another hot drink. It’s a hug in a mug! The earthy coriander, the warming ginger, and the unique sweetness of palm jaggery create a flavor profile that’s both complex and soothing. Plus, it’s incredibly easy to make – perfect for a cozy evening or when you’re feeling a little under the weather. It’s a fantastic alternative to your usual chai or coffee, and you’ll feel good knowing you’re nourishing your body with natural ingredients.

Ingredients

Here’s what you’ll need to whip up this delightful drink:

• 1.5 tbsp coriander seeds
• 2 inch piece of dry ginger (sonth)
• 2 tbsp palm jaggery (karuppatti)
• Few drops of lemon juice
• 1 tsp honey (optional)
• 2 cups of water

Ingredient Notes

Let’s talk ingredients! Getting these right will really elevate your karuppatti.

Coriander Seeds: Quality and Freshness

Use whole coriander seeds whenever possible. They have a much more vibrant flavor than pre-ground coriander powder. Look for seeds that are plump and have a strong aroma.

Dry Ginger (Sonth): Regional Variations & Benefits

Dry ginger, or sonth, is a key ingredient. You can find it in most Indian grocery stores. It’s different from regular ginger powder – it has a warmer, more potent flavor. Different regions in India use slightly different varieties of sonth, so feel free to experiment!

Palm Jaggery (Karuppatti): Unique Flavor Profile & Substitutions

Karuppatti is what truly makes this drink special. It’s unrefined sugar made from palm sap, and it has a beautiful, smoky sweetness. If you can’t find it, you can substitute with dark brown sugar, but the flavor won’t be quite the same.

Lemon Juice: Balancing the Flavors

Just a few drops of lemon juice brighten up the drink and balance the sweetness. Don’t skip it!

Honey: Optional Sweetness & Health Benefits

Honey is optional, depending on your sweetness preference. I like to add a little bit for extra flavor and its soothing properties, especially when I have a sore throat.

Step-By-Step Instructions

Alright, let’s get cooking! It’s super simple, I promise.

First, grind the coriander seeds and dry ginger into a coarse powder using a mixer. You don’t want it super fine – a little texture is nice.

Next, transfer the ground mixture to a pot. Add 2 cups of water and the palm jaggery. Bring it to a boil, then reduce the heat and let it simmer for about 8-10 minutes, or until the liquid reduces to about 1 cup.

Now, strain the mixture through a fine-mesh sieve into a cup. This will remove any solids and give you a smooth, clear drink.

Finally, add a few drops of lemon juice and adjust the sweetness with honey if desired. Give it a good stir and… that’s it!

Expert Tips

A few little things I’ve learned over the years:

• Don’t overboil the mixture, or it can become bitter.
• Taste as you go and adjust the jaggery and honey to your liking.
• Using good quality water makes a difference!

Variations

Want to make it your own? Here are a few ideas:

Spice Level: Adjusting Ginger Quantity

If you like a stronger ginger kick, add a bit more dry ginger. My friend, Priya, loves to add almost a 3-inch piece!

Sweetness Level: Controlling Jaggery & Honey

Feel free to reduce the jaggery if you prefer a less sweet drink. You can always add more honey later.

Festival Adaptations: Incorporating into Ayurvedic Rituals

During certain festivals, my family adds a pinch of turmeric to this drink for its auspicious properties. It’s a lovely tradition!

Vegan Adaptation: Ensuring Vegan-Friendly Ingredients

This recipe is naturally vegan! Just ensure the honey you use is sourced ethically if you’re strictly vegan.

Serving Suggestions

Serve this karuppatti hot for maximum health benefits. It’s wonderful on its own, but you can also enjoy it with a side of traditional Indian snacks like murukku or chakli.

Storage Instructions

This drink is best enjoyed fresh. However, you can store any leftovers in an airtight container in the refrigerator for up to 24 hours. Just reheat gently before serving.

FAQs

Got questions? I’ve got answers!

What are the health benefits of coriander and ginger?

Coriander and ginger are both packed with antioxidants and have anti-inflammatory properties. They’re great for digestion, boosting immunity, and relieving cold and cough symptoms.

Can I use regular jaggery instead of palm jaggery (karuppatti)?

You can, but the flavor will be different. Palm jaggery has a unique smoky sweetness that regular jaggery doesn’t have.

How can I make this drink colder for summer?

Let the drink cool completely, then add a few ice cubes. You can also blend it with a little ice for a refreshing slushy-like consistency.

What is the best way to grind the coriander seeds and dry ginger?

A spice grinder or a powerful blender works best. If you don’t have either, you can use a mortar and pestle, but it will take a bit more effort.

Can this recipe be scaled up to make a larger batch?

Absolutely! Just double or triple the ingredients as needed. It’s perfect for making a big batch to share with family and friends.

Enjoy this little taste of tradition! I hope you love it as much as I do. Let me know in the comments if you try it and how it turns out. Happy sipping!