Hard to believe that South Indian food isn't really part of any class of cuisine in the world, considering there seems to be minimal 'invasion' and introduction of new ingredients to the region. And yet, its historically the ground ZERO for the spice trade.
Chukku Kaapi is yet another undiscovered gem in this culinary list. SImilar to Hawaij, the spiced coffee spice blend native to the Yemenite Jews of Israel (I definitely would not be surprised if they have a common shared historical origin dating back.).
Chukku kaapi is not a daily beverage of choice, but rather administered in times of a cold, or post partum (My mother used to pamper me every morning after I had my son, under the instruction that these spices helped heal and restore homeostasis after childbirth -- what a delicious route to recovery). For the first part of the recipe, use as much of the whole spice to yield the final quantity of the powdered version.
And yes.. the spice blend is not single dish specific. I used it to make a spectacular apple pie last thanksgiving.! —Panfusine
makes ~ 1 cup of spice blend
Spice blend (all ingredients measured out to the final powdered spice)