Sitharathai or Thai Galangal is a herb that is popularly used for its medicinal purposes in Asian cuisine. This herbs finds its application in various siddha preparations. It has a wonderful aroma and can cure both cough and cold. This tea soothes your throat and provides relief from incessant coughing. It tea is one of the best ways to consume this herb for various respiratory problems. Here is a tutorial on how to make sitharathai tea.
Dry ginger – Names in other languages:
- Scientific name – Zingiber officinale
- English – Dry ginger
- Hindi – Sonth
- Sanskrit – Sunthi
- Malayalam – Chukku
- Bengali – Sonth
- Tamil – Sukku
- Kannada – Shunti
- Telugu – Sonti
Thai Galangal (Sitharathai) tea to cure cough – DIY
- 1 piece Thai Galangal (Known as Sitharathai in Tamil and Kulanjan in Hindi.)
- 3 pieces Long pepper (Known as Arisi Thippili in Tamil )
- 1 teaspoon Palm sugar
- 300 ml Water
- The key ingredients required are shown below.
- Take a small piece of Sitharathai in a mortar.
- Crush it well with a pestle. This herb is quite hard and you may have to crush it hard. Even as you crush, you can enjoy the lovely aroma emanating from the herb.
- Crush till you have broken it into such pieces.
- Take long pepper in a mortar.
- Crush it well. You will get small black granules from it.
- In a tea infuser, place the crushed sitharathai.
- Add the crushed long pepper to it.
- Pour 300 ml of boiling hot water to this.
- Add a teaspoon of palm sugar to the hot water. Palm sugar tends to leave sand like residue. So I generally add the palm sugar to the infuser so that we do not have to strain it later.
- Close the lid and allow all the herbs to steep in for around 8 minutes.
- Strain once with your fingers and remove the infuser.
- The tea is done.
- Consume 1 cup at a time (Thrice a day) to get rid of cough.
Those who do not have a teapot can follow the below steps.
- Boil 350 ml of water in a vessel.
- Add crushed sitharathai and long pepper to the boiling water.
- Switch off after 5 minutes.
- Allow it to become a little warm.
- Add palm sugar and stir well.
- Strain to get the clear tea.
Drink one cup thrice a day.
Ramya Srinivasan, PDGBA, earned her Master’s degree in Business. As a result of her passion in native medicine, she got her Diploma in Traditional Siddha Medicine from Bharat Sevak Samaj registered under the Indian Planning Commission. She is certified by Stanford University School of Medicine in Introduction to Food and Health.
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