To combat India's scorching heat and blistering hot winds, our ancestors developed certain dietary practices that are not only delicious but also help keep the body cool from within.
These traditional dishes from various states incorporate ingredients with cooling properties-such as yogurt, raw mango, coconut, and tamarind. Let's explore some of these special culinary delights from 10 different Indian states that can become staples in your kitchen this summer.
**Kancha Amer Tok Dal (West Bengal)**
In Bengal, a summer afternoon feels incomplete without this tangy lentil dish. Red lentils (*masoor dal*) are boiled with turmeric, and slices of raw mango are added to the mixture. A tempering (*tadka*) of mustard seeds and dried red chilies in mustard oil lends it a wonderfully earthy aroma. This lentil dish keeps the stomach cool and offers protection against heatstroke.
**Thayir Sadam (Tamil Nadu)**
Also known as "Curd Rice," this dish is prepared by mixing 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 transforms it into a delightful, probiotic-rich meal.
**Pachi Pulusu (Andhra Pradesh)**
This is a unique "raw curry" prepared entirely without cooking over a flame. It consists of tamarind juice blended with onions, roasted green chilies, and jaggery. A tempering of garlic and mustard seeds doubles its flavor quotient. It is an excellent choice for staying hydrated.
**Angamaly Manga Curry (Kerala)**
This renowned curry from Kerala is crafted using raw mangoes and coconut milk. It features ingredients such as ginger, green chilies, and curry leaves. The coconut milk soothes any gastric irritation, while the tanginess of the raw mango provides a refreshing zest.
**Pakhala Bhata (Odisha)**
This traditional dish from Odisha is prepared using rice that has been soaked in water overnight. The following day, yogurt, ginger, and roasted chilies are added to it, followed by a tempering of mustard oil. This is an excellent method for regulating body temperature.
**Poita Bhaat and Aloo Pitika (Assam)**
In Assam, fermented rice is consumed alongside onions and green chilies. The combination of this rice with mashed potatoes seasoned with mustard oil provides both energy and a cooling sensation during the summer months.
**Kadhi Chawal (Punjab)**
In North India, *Kadhi Chawal* is the most beloved summer meal. It is prepared by slow-cooking a mixture of yogurt and gram flour (besan). Given the naturally cooling properties of yogurt, this dish aids in digestion.
**Redu (Himachal Pradesh)**
Himachal's *Redu* is essentially tempered yogurt. It involves lightly sautéing onions and garlic before mixing them into whisked yogurt. It is frequently served with hot rice, offering a refreshing and cooling sensation even amidst the summer heat of the mountains.
**Southekayi Mosaru Palya (Karnataka)**
This dish is a type of cucumber curry. Finely chopped cucumbers are sautéed with a tempering of mustard seeds and split black gram (urad dal), and then mixed into yogurt. Thanks to the high water content of cucumbers, this dish helps keep the body well-hydrated.
**Sol Kadhi (Goa and Maharashtra)**
A famous beverage-or light curry-from the Konkan region, *Sol Kadhi* is prepared using *kokum* and coconut milk. The distinct pink hue of the *kokum*, combined with the creamy texture of the coconut milk, makes it an excellent digestive aid and a superb cooling agent.
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