सुंठ काढा · Drinks & warmers
Sunth Kadha
The monsoon decoction — sunth, haldi and gur simmered into ten warm minutes.
When the rains settle over Sangli, kitchens make kadha the way Ayurvedic households always have: dried spices simmered in water, sweetened with gur. Sunth — ginger at its most concentrated — does the heavy lifting.
- Prep
- 2 min
- Cook
- 10 min
- Makes
- 2 cups
Method
Bring the water to a boil in an open pan, then add the sunth, turmeric, pepper and tulsi.
Lower the heat and simmer uncovered for 8–10 minutes, until the kadha reduces by about a third and smells sharply of ginger.
Take it off the heat and stir in the jaggery until it melts.
Strain into cups, add lemon if using, and sip hot.
आजीचा सल्ला · the kitchen's tip
A kadha is a reduction, not a tea — the slow, uncovered simmer is the recipe. If it has not reduced, it has not extracted.
Traditional uses described here are general knowledge about these foods, not medical advice.
From the shop
The staples this recipe is built on.
सुंठ पावडर · ginger
Dry Ginger Powder (Sunth)
Sun-dried ginger, finely milled for warmth and digestion.
लाकाडोंग हळद · turmeric
Lakadong Turmeric Powder
7–12% curcumin, from the Jaintia Hills of Meghalaya.
गूळ पावडर · jaggery
Organic Jaggery Powder
Free-flowing, unrefined cane sweetness for everyday cooking.
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The original golden milk — one pan, ten minutes, real Lakadong depth.
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Maharashtra's festival flatbread — chana dal and gur, rolled thin and roasted in ghee.