Indian Spiced Weight-Loss Drink: Metabolism-Boosting Recipe
10 minutes
1051 reads
About Indian Spiced Weight-Loss Drink: Metabolism-Boosting Recipe
Ignite your metabolism and curb cravings with this flavorful Indian spiced drink! Packed with potent spices like cumin, coriander, and turmeric, this refreshing beverage is designed to support your weight-loss goals while tantalizing your taste buds. Easy to make and even easier to enjoy, it's the perfect addition to a healthy lifestyle.This recipe uses readily available ingredients to create a unique blend of warming spices and subtle sweetness. The tamarind adds a touch of tanginess that balances the spice beautifully. Make a batch ahead of time to enjoy throughout the week—it stays fresh for up to two days in the refrigerator.Discover the ancient wisdom of Indian spices and unlock the secret to a healthier, happier you. This delicious drink isn't just a beverage; it's a step towards a more vibrant and energized life.
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Recipe Time & More
Prep5 minutes
Cook5 minutes
Total10 minutes
Ingredients
Spices for Grinding (Coarse Paste)
- 1 tsp Peppercorn black, ground coarsely, whole peppercorns
- 1 tsp Cumin jeera
- 10 clove Garlic
- 1/2 tsp Coriander seeds
- 1/2 tsp Pigeon Pea split pigeon peas
- 1/2 gm Chickpea split chickpeas (also known as chana dal)
- 1 tsp Tamarind thick tamarind paste
- 1 Tomato small
Dry Roasted & Ground Spices
- 1 tsp Mustard Seed rai; dry roast until fragrant
- 1/4 tsp Fenugreek methi dana; dry roast until fragrant
Remaining Ingredients
- 1 tsp Turmeric haldi
- 1/2 tsp Asafoetida hing
- 10-12 leaves Curry Leaf
- 1 tsp Sugar adjust to taste
- Salt to taste
- 1 leaf Coriander dhania; chopped
- 300 ml Water
Instructions
Prepare the Spice Paste
- Grind the black peppercorns, cumin seeds, garlic cloves, coriander seeds, toor dal, bengal gram, tamarind pulp, and tomato into a coarse paste.
Dry Roast and Grind
- Dry roast the mustard seeds and fenugreek seeds until fragrant. Grind into a fine powder.
Combine and Boil
- In a saucepan, combine the spice paste with 300ml of water. Add salt, turmeric powder, asafoetida, and curry leaves. Bring to a boil.
Simmer and Rest
- Reduce heat and simmer until bubbles form. Remove from heat. Stir in the dry roasted spice powder, sugar, and chopped coriander leaves.
Rest and Serve
- Let the drink rest for 10 minutes to allow the flavors to meld. The spices will settle, leaving a clearer, flavorful drink. Serve warm or chilled.
Recipe Notes
Expert Tips
- For a smoother drink, strain the mixture after resting.
- Adjust the amount of sugar and tamarind to your preference. Some may prefer a sweeter or more tangy drink.
- Experiment with adding other spices like ginger or cardamom for a unique flavor profile.
- This drink can be stored in the refrigerator for up to 2 days.
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Recipe Nutrition
Calories: 68kcalCarbohydrates: 17gSodium: 133mgSugar: 17g
Janani Balamurugan
Articles: 17
7 Comments
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This looks fantastic! Appreciate the share.
I’m in love with this recipe already!
I’m thrilled to try this recipe!
I’m excited to try this recipe!
Actually your totally correct ji.. because my grandfather who is 96 still drink this everyday..
I’m assuming that you are sharing your traditional, age-old recipes of the South ( Sorry for the broad term )…What a treasure troves our traditional cuisines are….
So closely connected with the local resources, nature and the human body.
Thnx for sharing it, Janani…
This is perfect! Can’t wait to taste it.