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….