Break the sukku to soften it. We cannot add as such in mixer, otherwise mixie will get spoiled. So I used my hand mortar and pestle for this.
Transfer to the mixer and just run it to powder it coarsely. No need to powder finely. This way the aroma is very different from using fine powder, I feel.
Add coriander seeds and again do not powder finely, let it be coarse.
Transfer this to an airtight container and you can use it for a month. To make a single serving, boil 2 cups water. Lower the flame.
Add 2 heaped teaspoon of this sukku malli powder (Dry ginger+ coriander powder) and let it boil in medium flame until it reduces to half.
Add palm candy (Panangarkandu) as needed to sweeten and let it dissolve. Switch off the stove.
Filter it through a metal strainer and transfer the sukku kaapi to the cup.