Sulaimani Chai Recipe (Malabar Spiced Tea)

A glass of Sulaimani Chai with a lemon wedge inside, placed on a dark surface with a cinnamon stick, cardamom pods, and a cut lemon nearby. An empty glass and textured fabric are in the background.

5 from 5 votes

Sulaimani Chai Recipe (Malabar Spiced Tea)

Sulaimani Chai (Malabar Spiced Tea) is an Indian black tea recipe flavored with whole spices and made without the addition of milk. It is quite popular in the Malabar region of India.

Prep Time2

Cook Time10

Total Time12

Course: Beverage, Drink

Cuisine: Indian, South Indian

Diet: Gluten Free, Vegan, Vegetarian

Servings: people

Author: Neha Mathur

Ingredients

2-3 cloves (laung)
½ inch piece of cinnamon stick (dalchini)
2 green cardamoms (hari elaichi)
2 cups water
1 teaspoon grated ginger
1 tablespoon sugar
1 teaspoon black tea leaves (chai patti) or 1 tea bag
1 teaspoon freshly squeezed lime juice

US Customary - Metric

Instructions

Lightly crush cloves, cinnamon stick, and cardamoms in a mortar and pestle.
Add water to a saucepan along with ginger, and crushed spices.
Bring the water to a boil over medium heat.
Once the water comes to a boil, reduce the heat to low and let the water simmer for 2-3 minutes.
Stir in sugar and tea and let the tea simmer for 2-3 minutes.
Remove the pan from the heat and strain the tea into 2 serving cups using a tea strainer.
Add ½ teaspoon lime juice to each cup and stir well. Serve immediately!

Video

Notes

You can replace sugar with other sweeteners such as honey (not vegan), liquid stevia, powdered jaggery, etc.

Add a few strands of saffron while brewing the tea to make it richer.

Don't overbrew the tea. It can give a harsh taste.

Crush the spices lightly for better extraction.

Keep it light, not overly spiced.

Don't add lime while boiling; the tea might turn bitter.

Nutrition