Sulaimani Chai – സുലൈമാനി ചായ Malabar Tea recipe

Sulaimani tea, a milkless spiced black tea from Kerala’s Malabar region with Arab roots, features a golden hue from warm spices and lemon juice.

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Chai / Tea, Chaaya in Malayalam is a wonderful culture all on its on. even within small hamlets or big cities, the region is dotted with little (or big) Chai stores (more like kiosks). While Kerala Kattan Chaaya | കട്ടൻ ചായ is more popular (simple black tea with / without sugar), this Sulaimani Chai (or locally called Sulemani Chaaya) is a special black tea, Malabar style that we have recently taken a liking to after a trip a few years ago.

Around that time, we watched the Malayalam Movie “Ustad Hotel” in which this Sulemani Chai is deftly woven into the narrative. One of the most iconic moments in the movie is where the grandfather, Kareem Ikka (Thilakan), reminds his grandson, Faizi (Dulquer Salmaan), of a crucial point while drinking Sulaimani tea: ‘Every Sulaimani should have a little bit of love in it. When you have it, the whole world comes to a standstill.’ This dialogue sums up the overall message of the movie.

Armed with that warm, fuzzy feeling, we started making this almost everyday at home, especially during winters, yet it took this long to feature on the blog.

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What is the highlight of this Sulaimani Chai ?

True to Malabar style, this is redolent with spices, Elaichi / cardamom and cinnamon being the key spices. Some versions add black pepper, while some add ginger,but all finish up with lemon. But the basic tenet of the chaaya or tea is that is a fragrant non-milky tea, made in under 10 mins, and extremely refreshing.

While I am not a chai/ coffee person, and more into vegan smoothies, my family simply cannot function without a steaming cup of South Indian Filter Coffee in the morning, while I know a lot of friends who begin their day with a cup of Elaichi tea. This Kattan however is an anytime drink, especially after a heavy meal like Biryani. And, as my friend Seema -who is from that region calls it – Dessert Tea. Another black coffee with Middle East influences is this Qtari Kahwa

What are the benefits of this Sulaimani Chai ?

• No Milk or dairy used (suitable for vegans)
• Makes for a refreshing drink post lunch or dinner, or simply at tea time
• Easy to make and digestive with a lot of spices
• Loaded with antioxidants and healing, with black tea and digestion-aiding spices front and centre.

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Ingredients to make Sulaimani Tea

Prep time – 5 mins, Cooking time – 10 mins, Serves – 2

• 2 tsp Black tea leaves
• 1 tsp sugar (or jaggery, to taste)
• 2 cardamom (Elaichi)
• 1 inch Cinnamon (Dalcheeni)
• 2 cloves
• 1 inch Ginger (Inji)
• 300 ml Water
• 1 tsp lemon juice (do not skip this)
• 1 tsp of mint leaves

How to make Sulaimani Tea?

1. Bring the water to a boil.
2. Crush the whole spices (ginger, Cardamom, Cloves, cinnamon) and add it to the water.
3. Let it simmer for 3 mins. Now add the tea leaves . mint and sugar, and let it boil for further 2 mins.
4. After the tea turns reddish brown, switch off the stove and rest.
5. Cover the pot and let the flavours steep for a further 2 mins.
6. Add lemon juice just before serving.
7. Strain and serve immediately

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Sulaimani Chai – സുലൈമാനി ചായ Malabar Tea recipe

Kalyani

Sulaimani tea, a milkless spiced black tea from Kerala's Malabar region with Arab roots, features a golden hue from warm spices and lemon juice.

5 from 3 votes

Print Recipe Pin Recipe

Prep Time 5 minutes mins

Cook Time 5 minutes mins

Total Time 10 minutes mins

Course Beverage

Cuisine Indian, Kerala

Servings 2 people

Equipment

• sauce pan
• Tea Strainer
• mortar and pestle optional, can use a spice grinder too

Ingredients

  

1x2x3x

• 2 tsp Black tea leaves
• 1 tsp sugar or to taste
• 2 Cardamom Elaichi
• 2 Cloves (whole)
• 1 inch Cinnamon Dalcheeni
• 1 inch Ginger Inji
• 300 ml water
• 1 tsp Lemon Juice do not skip this
• 1 tsp Mint leaves

Instructions

 

• Bring the water to a boil.
• Crush the whole spices (ginger, Cardamom, Cloves, cinnamon) and add it to the water.
• Let it simmer for 3 mins. Now add the tea leaves . mint and sugar / Jaggery, and let it boil for further 2 mins.
• After the tea turns reddish brown, switch off the stove and rest.
• Cover the pot and let the flavours steep for a further 2 mins.
• Add lemon juice just before serving.
• Strain and serve immediately

Video

Keyword Black Tea, Hot Beverages, Kattan, Kattan Chaya, Kerala Cuisine, Sulaimani Chaaya, Sulaimani Chai, Sulemani Chaya, WInter Food

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