Skip to main content

Lemon grass & Galangal Tea

I had few leftover fresh Galangal and Lemongrass after preparing Thai curry paste, so thought of using in our regular tea as the both ingredients gives a refreshing aroma. The tea tasted flavorful and very refreshing as my expectation. Lemon grass and Galangal is widely used in Thai cuisine and apart from culinary uses, both has  has lots of medicinal values. Lemongrass, also called as fever grass is a herb is widely used in soups, curries and tea. This has a subtle citrus flavor and also available in both dried and fresh form. Lemongrass helps in digestion, controls cholesterol levels, cleanse and detoxify the body, heals cold and flu, fights cancer and reduces arthritis pain. Galangal is from ginger family and also known as Siamese ginger. Like lemongrass, this also has lots of health benefits like relives stomach discomfort, improves blood circulation and acts as anti-inflammatory. While surfing about the medicinal values, also got an amazing information that chewing few slices of galangal gives an immediate relief from diarrhea.

So, here comes the recipe for refreshing and healthy tea...

Ingredients :

2 Tbsp Lemon grass, finely chopped
2 Tbsp Galangal, finely chopped
2 1/2 Tsp Tea powder ( I have used Red label brand )
3 - 4 Tsp Brown sugar
1/4 Cup Water 
1 1/2 Cups Milk 

Method :

Boil milk and keep aside.

Boil water along with the chopped lemon grass and galangal in a low flame for couple of minutes.

Add tea powder along with the boiled milk and brown sugar.

Let it boil in a low flame until the color of tea changes.

Once done, strain it using tea filter and serve hot. 

Serving Options :

Serve hot with biscuits.


  1. The flavors sound very interesting...

  2. I have tasted tea with lemon grass but not galangal.. Interesting addition. Will surely give it a try.

  3. Inviting flavours with the refreshing tea.. Galangal is very new ingredient for me..

  4. Wow..sounds delicious! Never tasted this combination of tea before..Thanks for sharing:)


Post a Comment

Popular posts from this blog

Potato & Peas Fry / Urulai kizhangu Patani Varuval

Most of you aware that I am posting my brother's favorite recipes for a week for Raksha Bandan and celebration time comes to an end today. 

Check out my previous special posts...

Vendakai Poriyal / Okra Stir fry

Bitter gourd Roast 

Badam Flavored Fruit Salad

Radish Sambhar

Pavakai Chips / Bitter gourd Chips

Garlic Chutney

Vadai Curd Kuzhambu

Wheat Bread Jamun 
Potato and Peas fry is a spicy curry which is served with rice varieties like lemon rice, tamarind rice and it also goes well with sambhar, rasam and curd. Dried peas can also be used in this recipe but it has to be soaked over night and pressure cooked for 4-5 whistles before adding to the curry. 

Ingredients :
2 Big Potatoes1/4 Cup Peas2  Onions1 tomato11/2 tbsp Kuzhambu Milagai Thool ( Chilli powder + Coriander powder )1/4 Turmeric powderSalt to taste2-3 Tbsp OilCoriander leaves for garnishingMethod :
Cut potatoes and pressure cook it for 3 whistles or cook it for 7-10 minutes in a microwave.Peel the skin and keep aside.Heat 2 tbsp oi…

Sankara Meen Kuzhambu / Red Snapper Fish Curry

Tangy and aromatic flavor of the curry along with a delicious taste of fish, when served with hot rice gives a joyous feeling for a FISH LOVER like me ;) This four letter word makes me drool any time and love it in any form of cuisine.
Generally Meen Kuzhambu is served with hot rice but it tastes more delicious and yummy when served with Hot steaming Idlis for the next day. The more the time, fish swims in the curry, the taste increases. Flavor of the Fish gets blend well with the curry and enhances the taste and aroma, when served it for the next day. 
Sankara fish has its unique taste and flavor and personally, I feel it gives delicious taste when prepared as kuzhambu than fry. Even few Restaurants started serving "Nethi Vacha meen Kuzhambu and Idli" in their menu.  

Are you a Fish Lover ?? Then get ready to Drool ;)

Ingredients :

1/2 Kg Sankara Fish / Red Snapper Fish, Cleaned and Washed2 Big Onions, Finely chopped2 Medium sized Tomatoes, Finely Chopped3 Green chillies, sliced

Ekadesi Kali

Happy Ekadesi Friends!

Vaikunta Ekadesi  is celebrated every year in the month of December or January and particularly on the 11th waxing moon that falls in the Margazhi month. Early morning of this day “the gate to Lord Vishnu 's inner Sanctum” is opened and in tamil we used to call it as “sorga vassal”. And according to our family culture, we used to fast on this  particular day by taking only tiffin items ( No rice allowed). Along with that, Kali is made as offering for god. And the next day of ekadesi is called as Dhuvadesi, on which fast is broken with the preparation of rice and curry with 21 vegetables. My mom prepares karakuzhambu with 21 veggies and according to my in laws place we prepare sambhar with 21 veggies. 
Ekadesi Kali….

Ingredients : ½ Cup Rice2 Cups Water¼ Cup Jaggery grated2 Elachi2 Tbsp Coconut grated or Chopped2 Tsp Ghee

Method :
Wash rice and dry roast in a pan till it turns crispy.Remove, cool it for 10 minutes and grind it little coarsely.Meanwhile, Add 2 tbsp …