Prep: 10 mins · Serves: 2
There is a particular smell when tulsi hits hot water.
It is not subtle. It fills the whole kitchen. And if you grew up in an Indian household, that smell is almost always connected to a memory — being unwell, or the weather turning, or someone in the house who made it without being asked.
Kadha is one of those things that doesn't need explaining to people who know it. And can't quite be explained to those who don't.
Five minutes. Four ingredients. That particular comfort you cannot explain to someone who hasn't had it.
What You Need
- 2 cups water
- 1 heaped tsp Krishna Tulsi Ki Patti (Sendriya Life)
- 4–5 black peppercorns, lightly crushed
- 1 small piece fresh ginger, crushed
- Honey to taste (add after removing from heat)
How to Make It
- Bring water to a rolling boil in a small saucepan.
- Add tulsi, crushed pepper and ginger.
- Reduce flame. Simmer for 7–8 minutes until the water turns a deep golden-brown.
- Remove from heat. Strain into cups.
- Add honey once it has cooled slightly. Never add honey to boiling liquid.
About Krishna Tulsi
Krishna Tulsi is the dark purple variety — stronger in aroma and taste than the more common green Rama tulsi. It has been used in Indian homes for centuries. The leaves are dried and kept for exactly this kind of use.
Sendriya's Krishna Tulsi Ki Patti is shade-dried whole leaf — single ingredient, nothing else. The way it was always kept.
