Refreshing Summer Dishes from India to Beat the Heat
Beat the Heat with Traditional Indian Summer Recipes
To tackle the intense heat and dry winds of India, our forebears established certain culinary traditions that are not only flavorful but also effective in cooling the body from the inside out.
These age-old recipes from various Indian states utilize ingredients known for their cooling effects, such as yogurt, raw mango, coconut, and tamarind. Let’s delve into some of these delightful dishes from ten different states that can easily become summer staples in your kitchen.
**Kancha Amer Tok Dal (West Bengal)**
This tangy lentil dish is a must-have in Bengal during the summer. Red lentils (*masoor dal*) are cooked with turmeric and mixed with slices of raw mango. A tempering (*tadka*) of mustard seeds and dried red chilies in mustard oil adds an earthy aroma, making it a perfect dish to keep the stomach cool and guard against heatstroke.
**Thayir Sadam (Tamil Nadu)**
Known as "Curd Rice," this dish combines soft, cooked rice with yogurt, milk, and finely chopped cucumber, carrots, and raw mango. A tempering of ghee, mustard seeds, ginger, curry leaves, and asafoetida elevates it into a probiotic-rich delight.
**Pachi Pulusu (Andhra Pradesh)**
This unique "raw curry" is made without any cooking. It features tamarind juice mixed with onions, roasted green chilies, and jaggery, with a tempering of garlic and mustard seeds that enhances its flavor. It’s an excellent option for hydration.
**Angamaly Manga Curry (Kerala)**
This famous Kerala curry is made with raw mangoes and coconut milk, along with ginger, green chilies, and curry leaves. The soothing coconut milk alleviates gastric discomfort, while the raw mango adds a refreshing tang.
**Pakhala Bhata (Odisha)**
This traditional Odia dish involves soaking rice in water overnight. The next day, yogurt, ginger, and roasted chilies are mixed in, followed by a tempering of mustard oil, making it a great way to regulate body temperature.
**Poita Bhaat and Aloo Pitika (Assam)**
In Assam, fermented rice is paired with onions and green chilies. This combination, along with mashed potatoes seasoned with mustard oil, provides energy and a cooling effect during the hot months.
**Kadhi Chawal (Punjab)**
In North India, *Kadhi Chawal* is a cherished summer dish made by slow-cooking yogurt and gram flour (besan). Thanks to yogurt's natural cooling properties, this dish aids digestion.
**Redu (Himachal Pradesh)**
Himachal's *Redu* is a simple dish of tempered yogurt. Onions and garlic are lightly sautéed and mixed into whisked yogurt, often served with hot rice, providing a refreshing sensation even in the summer heat of the mountains.
**Southekayi Mosaru Palya (Karnataka)**
This cucumber curry features finely chopped cucumbers sautéed with mustard seeds and split black gram (urad dal), then mixed with yogurt. The high water content in cucumbers helps keep the body hydrated.
**Sol Kadhi (Goa and Maharashtra)**
A popular beverage or light curry from the Konkan region, *Sol Kadhi* is made with *kokum* and coconut milk. The pink hue of *kokum* combined with the creamy coconut milk makes it an excellent digestive aid and a fantastic cooling drink.
PC Social Media