Kasturi Akka of Dodda Mane, Agumbe, on 041008e gave me this recipe for the kashAya that they served us (and delicious it was, too!)with 23 ingredients:
Some of the ingredients are still unknown to me; I will be going to the herbs/spices shop and seeing for myself what they are. Before I make this powder, I will be photographing all the separate ingredients.
Kothamalli (coriander seeds) 2 pAv (a pAv is about a quarter kg, perhaps 200g.)
Bagly shappu (Saunf, anise) 1 fistful
neggina muLLu 1 fistful
gasagasa 1 fistful
Jeera 1 tbsp
pepper 1 tbsp
methi (fenugreek) 1 tbsp
vAy vilinga 1 tbsp
black jeera 1 tsp
bitter jeera 1 pinch
arisina (turmeric) 1 tsp
jEsthamadhu 2" X 4 pcs
ashwagandha 2" X 8 pcs
shunti (dried ginger) 2" X 4 pcs (Crush jEshtamadhu, ashwagandha and shunti separately first)
chekke (dalchini ..lavangapattai in Tamizh) 2 X 2" pcs
lavanga (cloves) 15
elakki (cardamom) 15
hipli (thippili in Tamizh) 15
bajE 1 small pc
jaikkAi (nutmeg, jAthikkAi in Tamizh) 1 small dry fruit
thuLasi kadi (bark of thulasi plant) 1 pc
OmA (Omam in Tamizh) 1 tsp
amruthavalli 1 pc
bellA (jaggery...vellam in Tamizh) two "rounds" or balls as they are available
(All these items can be asked for in a "granthigE" shop)
All these items must be crushed and powdered.
Boil 1 litre of water and add the powder as desired to it, and serve.
I was in a hurry to get this recipe down on paper; now I have to do the research to find out the names of the ingredients!
Here’s the photograph of the kashAya as it was served to us:
It’s supposed to be excellent for health (as one can see from this picture of a smiling Kasturi Akka AND her mother)…but it’s certainly excellent on the palate!
Lovely to be in touch with such things….