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Mangalorean Tea | Kasai | Kadha | South Indian tea |

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Tarla Dalal

02 May, 2017

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Table of Content

About Mangalorean Tea, Kasai, Kadha

Ingredients

Methods

For the spice powder

How to make Mangalorean Tea, Kasai, Kadha

Nutrient values

Mangalorean Tea | Kasai | Kadha | South Indian tea |

Mangalorean Tea, also known as Kasai, Kadha, or South Indian Tea, is a traditional herbal drink from the coastal regions of Karnataka, particularly Mangalore. Unlike regular tea, this beverage is made using a blend of aromatic spices instead of tea leaves. It is both flavorful and medicinal, offering warmth, comfort, and healing with every sip. Prepared using a unique mix of roasted spices and a hint of milk, Mangalorean Tea is not just a drink—it’s a time-tested home remedy for colds, sore throats, and fatigue.

The core of this recipe lies in its spice powder, which is a blend of coriander seeds (dhania), cumin seeds (jeera), fennel seeds (saunf), and fenugreek seeds (methi). To prepare it, these spices are dry roasted in a pan until fragrant and then coarsely ground. This spice mix forms the heart of Kasai, providing its signature earthy and soothing aroma. Each ingredient plays a vital role: coriander cools the body, jeera aids digestion, saunf refreshes the breath, and methi helps balance metabolism.

To make this refreshing South Indian tea, one cup of water is boiled with about one and a half tablespoons of the prepared spice powder and a touch of misri (rock sugar). This mixture is simmered to extract the full flavor of the spices. Once the water is infused, a small amount of milk is added to mellow the strength of the brew and give it a pleasant, creamy texture. The tea is then strained and served hot, releasing a calming aroma that instantly soothes the senses.

The beauty of Mangalorean Tea lies in its natural healing properties. It is a caffeine-free herbal drink that promotes wellness and relaxation. The combination of roasted spices helps to relieve cold, cough, and throat irritation, while also aiding digestion and boosting immunity. This makes it an excellent drink to enjoy during monsoon or winter seasons when the body needs warmth and comfort.

Beyond its medicinal benefits, Kasai is also a symbol of South Indian tradition and simplicity. Passed down through generations, this recipe reflects the region’s wisdom of using everyday spices for holistic health. It’s often prepared by elders in the family as a soothing remedy and a comforting drink to end the day. The ritual of making Kadha itself feels therapeutic—roasting, brewing, and sipping slowly as the aromas fill the air.

In essence, Mangalorean Tea is much more than a beverage—it’s a cup of heritage, health, and harmony. The humble combination of coriander, cumin, fennel, and fenugreek creates a blend that heals from within while delighting the taste buds. Whether you call it Kasai, Kadha, or South Indian Tea, this golden brew remains a cherished part of South Indian households, celebrated for its comforting warmth and timeless goodness.

Try other home remedies like the Cold Reliever and Honey Ginger Tea .

Mangalorean Tea, Kasai, Kadha recipe - How to make Mangalorean Tea, Kasai, Kadha

Ingredients

For The Spice Powder

1/4 cup coriander (dhania) seeds

1 tbsp cumin seeds (jeera)

1 1/2 tbsp fennel seeds (saunf)

1/4 tsp fenugreek (methi) seeds

Other Ingredients

1 1/2 tsp misri or sugar

2 tbsp milk

Method

For the spice powder

Heat a small broad non-stick pan and dry roast the coriander seeds, cumin seeds, fennel seeds and fenugreek seeds on a medium flame for 2 to 3 minutes, while stirring it continuously.
Cool slightly and blend in mixer to a coarse powder. Keep aside.

How to proceed

Heat 1 cup of water in a saucepan and add 1½ tbsp of prepared spice powder and misri, mix well and cook on a medium flame for 3 minute, while stirring occasionally
Add the milk and cook on a medium flame for 1 minute, while stirring occasionally.
Strain the mixture through a strainer.
Serve immediately.

Mangalorean Tea, Kasai, Kadha recipe with step by step photos

For the spice powder

1. To make the spice powder for Mangalorean Tea, Kasai, Kadha, Heat a small broad non-stick pan and dry roast the 1/4 cup coriander (dhania) seeds, 1 tbsp cumin seeds (jeera), 1 1/2 tbsp fennel seeds (saunf) and 1/4 tsp fenugreek (methi) seeds on a medium flame for 2 to 3 minutes, while stirring it continuously.
2. Cool slightly and blend in mixer to a coarse powder. Keep aside.

How to make Mangalorean Tea, Kasai, Kadha

1. To make the Mangalorean Tea, Kasai, Kadha, Heat 1 cup of water in a saucepan.
2. Add 1½ tbsp. of prepared spice powder and 1 1/2 tsp misri, mix well and cook on a medium flame for 3 minute, while stirring occasionally.
3. Add the 2 tbsp. milk and cook on a medium flame for 1 minute, while stirring occasionally.
4. Strain the mixture through a strainer.
5. Serve Mangalorean Tea, Kasai, Kadha immediately.
6. Mangalorean Tea, Kasai, Kadha.