23+ Delicious Summer Indian Recipes You Must Try

Summer in India is synonymous with scorching heat, and nothing beats the rising temperatures better than a good meal that is both refreshing and light.

While the season calls for cooling drinks, chilled desserts, and light, flavorful dishes, Indian cuisine offers a treasure trove of summer recipes that provide comfort, flavor, and cooling effects.

From zesty rice dishes to refreshing beverages and chilled desserts, Indian summer recipes embrace local ingredients that keep the body hydrated and cool.

In this article, we’ve curated a list of 23+ summer Indian recipes that are perfect for those hot, balmy days.

These dishes are not only light on the stomach but also rich in flavor, providing you with the ultimate solution to your summer meal cravings.

Whether you’re looking for a tangy mango chutney to pair with your meal or a refreshing salad to complement your lunch, these recipes have you covered.

23+ Delicious Summer Indian Recipes You Must Try

The summer months may be hot, but with these 23+ summer Indian recipes, you can enjoy a variety of light, refreshing, and satisfying dishes that perfectly complement the season.

Whether you’re cooling off with a glass of sweet and spicy Thandai, indulging in a bowl of cool Curd Rice, or savoring a delicious Mango Sorbet, these recipes offer a perfect balance of flavor and nourishment.

Indian cuisine is diverse, and these summer dishes highlight the season’s best ingredients—like fresh fruits, cooling yogurt, and light grains—that help you stay energized and hydrated.

So, next time the temperature rises, look no further than these 23+ summer recipes to keep your meals exciting and your taste buds refreshed.

Aam Panna (Raw Mango Cooler)

Aam Panna is a traditional Indian summer drink made from raw mangoes, known for its tangy taste and cooling properties.

This refreshing beverage is a staple in many Indian households during the scorching heat, helping to prevent dehydration and heat strokes. Its balance of sweet, sour, and spicy flavors makes it both rejuvenating and addictive. Aam Panna is not only delicious but also rich in vitamin C and electrolytes, making it a wholesome summer remedy.

Ingredients:

• 2 large raw mangoes
• 4 cups water
• ½ cup sugar (adjust to taste)
• 1 tsp roasted cumin powder
• ½ tsp black salt
• ½ tsp salt
• A few mint leaves (optional)
• Ice cubes (as needed)

Instructions:

1. Wash the mangoes and pressure cook them with 2 cups of water for 2–3 whistles until soft.
2. Allow them to cool, then peel and scoop out the pulp.
3. Blend the pulp with sugar, roasted cumin powder, black salt, regular salt, and mint leaves until smooth.
4. Add the remaining water and blend again. Adjust the consistency as needed.
5. Serve chilled over ice cubes and garnish with mint if desired.

Aam Panna is a must-have in every summer kitchen. Not only does it combat the heat, but its digestive benefits also make it an ideal accompaniment after heavy meals.

This drink is a perfect example of how Indian cuisine harnesses nature’s bounty to promote health and wellness.

Koshimbir (Maharashtrian Cucumber Salad)

Koshimbir is a light and crunchy cucumber salad from Maharashtra, perfect for hot summer days.

With a base of fresh cucumber and a light tempering of mustard seeds and green chilies, this salad offers hydration, flavor, and a gentle kick. It’s often served alongside main meals to cool the palate and support digestion, but it also works wonderfully as a standalone snack.

Ingredients:

• 2 medium cucumbers, peeled and finely chopped
• 2 tbsp roasted peanuts, coarsely crushed
• 2 tbsp fresh grated coconut
• 1 green chili, finely chopped
• 1 tbsp lemon juice
• Salt to taste
• Fresh coriander for garnish

For tempering:

• 1 tsp oil
• ½ tsp mustard seeds
• A pinch of asafoetida (hing)
• 5-6 curry leaves

Instructions:

1. In a bowl, mix chopped cucumber, peanuts, coconut, green chili, lemon juice, and salt.
2. Heat oil in a small pan. Add mustard seeds, let them splutter, then add hing and curry leaves.
3. Pour this tempering over the cucumber mix and toss well.
4. Garnish with fresh coriander and serve immediately.

Koshimbir is the embodiment of minimalism in Indian cuisine—simple ingredients come together to form a salad that’s fresh, crunchy, and soothing.

Its hydrating and digestive-friendly nature makes it an excellent addition to any summer meal.

Tandoori Paneer Tikka (Grilled Paneer Skewers)

Tandoori Paneer Tikka is a flavorful and smoky appetizer made from cubes of paneer (Indian cottage cheese) marinated in yogurt and spices, then grilled or roasted to perfection.

While traditionally a winter delicacy, this dish is ideal for summer barbecues and outdoor gatherings. It’s high in protein, packed with spices, and pairs beautifully with mint chutney and a squeeze of lemon.

Ingredients:

• 250g paneer, cut into cubes
• ½ cup thick yogurt (hung curd preferred)
• 1 tbsp ginger-garlic paste
• 1 tsp red chili powder
• ½ tsp turmeric
• 1 tsp garam masala
• ½ tsp chaat masala
• 1 tbsp lemon juice
• Salt to taste
• 1 tbsp oil
• 1 onion and 1 bell pepper, cut into cubes
• Skewers (wooden or metal)

Instructions:

1. In a bowl, whisk together yogurt, ginger-garlic paste, chili powder, turmeric, garam masala, chaat masala, lemon juice, salt, and oil.
2. Add paneer cubes, onion, and bell pepper to the marinade. Mix gently and let sit for 30 minutes to 1 hour.
3. Thread paneer and vegetables onto skewers alternately.
4. Grill the skewers on a barbecue, in an oven at 200°C (about 400°F), or on a stovetop grill pan until slightly charred and cooked, turning occasionally.
5. Serve hot with mint chutney and lemon wedges.

Tandoori Paneer Tikka is a summer favorite for those who love bold flavors without the heaviness of fried food. It’s versatile, satisfying, and perfect for entertaining guests or enjoying a light dinner under the open sky.

The smoky aroma and zesty spices capture the essence of Indian street food in a wholesome, homemade way.

Poha (Flattened Rice Breakfast)

Poha is a light, fluffy, and nutritious breakfast dish made from flattened rice, commonly eaten across western and central India.

It’s quick to prepare and easy to digest, making it a perfect summer breakfast or light meal. The dish is enhanced with mustard seeds, green chilies, turmeric, and a squeeze of lemon, offering a burst of flavors without being heavy on the stomach.

Ingredients:

• 1½ cups thick poha (flattened rice)
• 1 medium onion, finely chopped
• 1 green chili, chopped
• 1 tsp mustard seeds
• ½ tsp turmeric powder
• 8–10 curry leaves
• 2 tbsp peanuts
• 1 tbsp oil
• Salt to taste
• Juice of ½ lemon
• Fresh coriander leaves, chopped

Instructions:

1. Rinse the poha in a colander under running water. Let it sit and soften for 5–10 minutes.
2. Heat oil in a pan. Add mustard seeds and let them splutter.
3. Add peanuts and fry until golden. Then add curry leaves, green chili, and onion. Sauté until onions are translucent.
4. Add turmeric and salt. Mix well.
5. Add the soaked poha and gently mix. Cook for 2–3 minutes until everything is heated through.
6. Turn off the heat, squeeze in lemon juice, and garnish with coriander.

Poha is ideal for summer because it’s light yet filling, and requires minimal cooking time—perfect for when you want something warm but not overly hot or spicy.

Its subtle tang and soft texture make it a comforting classic across generations.

Watermelon Mint Chaat

Watermelon Mint Chaat is a vibrant, juicy, and hydrating salad-style dish perfect for hot summer afternoons.

Combining the sweetness of watermelon with the zing of chaat masala and freshness of mint, this chaat brings a punch of flavors while keeping your body cool and hydrated. It’s a great snack, side, or even a light dessert.

Ingredients:

• 2 cups watermelon, cubed and de-seeded
• 1 tsp chaat masala
• ½ tsp roasted cumin powder
• Salt to taste
• Juice of ½ lemon
• A few fresh mint leaves, chopped
• Optional: a pinch of black salt

Instructions:

1. In a large bowl, mix the watermelon cubes with chaat masala, cumin powder, and salt.
2. Add lemon juice and mint leaves, and toss everything gently.
3. Serve immediately while fresh and chilled.

This watermelon mint chaat is a fun twist on a typical fruit salad and reflects the Indian love for bold seasoning.

It’s hydrating, energizing, and perfect for those moments when you crave something sweet, savory, and cooling—all in one bite.

Dahi Puri (Curd-Filled Puffed Snack)

Dahi Puri is a popular Indian street food and summer favorite, featuring crisp puris filled with cooling yogurt, spicy chutneys, and tangy toppings.

It’s an explosion of flavors and textures in every bite—crispy, creamy, spicy, and sweet. Because it’s served chilled, Dahi Puri is especially refreshing during warm weather, often enjoyed as an evening snack or light appetizer.

Ingredients:

• 8–10 puris (golgappa/pani puri shells)
• ½ cup boiled and mashed potatoes
• ½ cup thick curd (yogurt), whisked
• 2 tbsp tamarind chutney
• 2 tbsp green chutney
• 1 tsp chaat masala
• ½ tsp roasted cumin powder
• Salt to taste
• 2 tbsp finely chopped onions
• 2 tbsp sev (crispy gram flour noodles)
• Fresh coriander leaves for garnish

Instructions:

1. Gently crack the top of each puri to make a small hole.
2. Fill with mashed potatoes and a few chopped onions.
3. Add a spoonful of whisked curd to each puri.
4. Drizzle with tamarind and green chutneys.
5. Sprinkle chaat masala, cumin powder, and salt.
6. Top with sev and garnish with coriander.
7. Serve immediately before they get soggy.

Dahi Puri is more than a snack—it’s a sensory experience that cools you down and satisfies those spicy street food cravings.

Its use of yogurt not only refreshes but also aids digestion, making it a guilt-free indulgence for the summer season.

Cucumber Raita

Cucumber Raita is a simple and soothing yogurt-based dish that’s often served as a side to spicy Indian meals. The coolness of yogurt combined with crunchy cucumber provides the perfect counterbalance to the heat of summer, while a dash of cumin and mint adds extra flavor.

This dish is also known for its digestive properties and is a great way to stay refreshed during hot days.

Ingredients:

• 1 large cucumber, finely chopped
• 1 cup thick yogurt (curd)
• ½ tsp cumin powder, roasted
• A pinch of black salt
• Salt to taste
• 1 tbsp fresh coriander leaves, chopped
• 1–2 tbsp fresh mint leaves, chopped
• 1–2 green chilies, finely chopped (optional)

Instructions:

1. Grate or finely chop the cucumber and place it in a bowl.
2. Add the thick yogurt and mix well until smooth.
3. Season with roasted cumin powder, black salt, and regular salt. Stir to combine.
4. Garnish with chopped coriander, mint leaves, and chopped chilies if you prefer a little spice.
5. Chill the raita for about 30 minutes before serving for enhanced flavor.

Cucumber Raita is the ultimate cooling side dish for any spicy Indian meal. Its freshness and balance of flavors make it a delightful accompaniment to biryanis, parathas, or even as a stand-alone snack on hot summer days.

This dish is perfect for promoting digestion and hydration during the summer months.

Mango Lassi

Mango Lassi is a creamy, sweet, and tangy yogurt-based drink that captures the essence of summer in India.

Made with ripe mangoes, yogurt, and a dash of cardamom, this drink is an absolute summer favorite. It’s not only a refreshing treat but also an excellent source of probiotics from the yogurt, making it both tasty and gut-friendly.

Ingredients:

• 1 ripe mango, peeled and chopped
• 1 cup thick yogurt
• ½ cup chilled water or milk (for a creamier texture)
• 1–2 tbsp sugar or honey (optional)
• A pinch of ground cardamom
• Ice cubes (optional)

Instructions:

1. Blend the chopped mango, yogurt, water or milk, sugar, and cardamom together until smooth.
2. If you prefer a cooler, more refreshing drink, add a handful of ice cubes and blend again.
3. Taste and adjust sweetness if needed.
4. Pour into glasses and serve chilled.

Mango Lassi is the perfect summer beverage to enjoy while relaxing in the sun or after a spicy meal. The creamy yogurt blends beautifully with the sweet mango, and the touch of cardamom adds a distinctive Indian flavor that makes it unique.

This drink is not only delicious but also aids in digestion and provides a great energy boost.

Bhindi (Okra) Stir Fry

Bhindi, or Okra, is a popular vegetable in Indian cooking that thrives in the summer. When stir-fried with a few basic spices, it makes for a delicious, nutritious, and satisfying dish.

This stir fry can be served with roti, rice, or even as a side with dal. It’s low in calories and rich in dietary fiber, making it an excellent choice for a healthy summer meal.

Ingredients:

• 300g fresh bhindi (okra), sliced
• 1 tbsp oil
• 1 tsp cumin seeds
• 1 medium onion, sliced
• 1 green chili, chopped
• ½ tsp turmeric powder
• 1 tsp coriander powder
• ½ tsp red chili powder
• Salt to taste
• 1 tsp garam masala
• Fresh coriander leaves for garnish

Instructions:

1. Wash and pat dry the bhindi (okra). Slice them into small rounds or into long strips, as preferred.
2. Heat oil in a non-stick pan and add cumin seeds. Let them splutter.
3. Add the sliced onions and sauté until they turn golden brown.
4. Add the green chili and the sliced bhindi. Stir fry for about 5–7 minutes.
5. Add turmeric powder, coriander powder, red chili powder, and salt. Mix well and cook, stirring occasionally, until the bhindi is tender and slightly crispy (about 10-15 minutes).
6. Sprinkle garam masala and give it one last stir. Garnish with fresh coriander.

This Bhindi Stir Fry is a simple yet flavorful dish that is ideal for those looking for something light but filling.

Its low-calorie content makes it an excellent choice for maintaining energy levels throughout the day, and the use of fresh okra ensures that the dish is both nutritious and refreshing for summer.

Prawn Malai Curry

Prawn Malai Curry is a rich, aromatic, and creamy Bengali curry made with prawns cooked in a coconut milk-based gravy. This dish is perfect for summer as it’s light, flavorful, and features the delicate sweetness of prawns paired with the richness of coconut milk.

The mild spices used in the curry make it soothing and indulgent, ideal for those balmy evenings when you crave something exotic yet easy to prepare.

Ingredients:

• 500g prawns, cleaned and deveined
• 1 cup coconut milk
• 1 large onion, finely chopped
• 1 tbsp ginger-garlic paste
• 2 green chilies, slit
• 1 tsp cumin seeds
• 1 tsp turmeric powder
• 1 tsp garam masala
• 1 tsp coriander powder
• 2 tbsp mustard oil (or regular oil)
• Salt to taste
• Fresh coriander leaves for garnish

Instructions:

1. Heat mustard oil in a pan. Add cumin seeds and let them splutter.
2. Add the ginger-garlic paste and green chilies, sautéing for a minute until aromatic.
3. Add the chopped onions and cook until golden brown.
4. Stir in turmeric, coriander powder, and salt. Cook the spices for a minute.
5. Add the prawns and cook for 3–4 minutes until they turn pink.
6. Pour in the coconut milk, stir gently, and let it simmer for 5–7 minutes until the gravy thickens.
7. Finish with garam masala and garnish with fresh coriander leaves.
8. Serve with steamed rice or paratha.

Prawn Malai Curry is a luxurious yet comforting dish that is ideal for special summer dinners.

The coconut milk and subtle spices make it rich yet easy on the stomach, while the prawns offer a delicate sweetness that blends perfectly with the creamy gravy. This dish will surely impress anyone at your table.

Sattu Paratha (Stuffed Flatbread)

Sattu Paratha is a traditional Indian flatbread made from roasted gram flour (sattu) mixed with spices and stuffed into whole wheat dough.

This dish is not only nourishing but also provides a great source of protein and fiber, making it a perfect filling meal for summer. The simplicity of this dish, combined with the robust flavors of sattu and spices, makes it a satisfying lunch or dinner option.

Ingredients for dough:

• 1½ cups whole wheat flour
• Water, as needed
• Salt to taste
• 1 tbsp oil

Ingredients for filling:

• 1 cup sattu (roasted gram flour)
• 1 small onion, finely chopped
• 1–2 green chilies, chopped
• 1 tsp carom seeds (ajwain)
• 1 tsp cumin powder
• ½ tsp chili powder
• Salt to taste
• 2 tbsp coriander leaves, chopped
• 1 tbsp lemon juice

Instructions:

1. In a mixing bowl, combine wheat flour, salt, and water. Knead into a soft dough, and set it aside for 15–20 minutes.
2. In another bowl, mix the sattu with onions, green chilies, carom seeds, cumin powder, chili powder, coriander leaves, salt, and lemon juice.
3. Divide the dough into small balls and roll them out into small discs.
4. Place a spoonful of the sattu mixture in the center, fold the edges to form a ball, and roll it out gently to make a stuffed paratha.
5. Heat a tawa or griddle, cook the paratha on both sides with ghee or oil until golden brown and crisp.
6. Serve hot with yogurt or pickle.

Sattu Paratha is a fantastic summer meal option due to its lightness and wholesome ingredients.

Packed with protein and fiber, it’s great for digestion and provides long-lasting energy throughout the day. Whether served for breakfast, lunch, or dinner, it’s a favorite for its simplicity and satisfying taste.

Sabudana Khichdi (Tapioca Pearl Stir Fry)

Sabudana Khichdi is a popular Indian dish made with soaked tapioca pearls, peanuts, and potatoes, typically enjoyed during fasting days or as a light, energizing breakfast. This dish is light on the stomach but packed with flavor, making it ideal for summer.

The softness of the sabudana, combined with crunchy peanuts and the mild seasoning, makes it a comforting and refreshing meal.

Ingredients:

• 1 cup sabudana (tapioca pearls), soaked overnight
• 2 medium potatoes, boiled and cubed
• ¼ cup roasted peanuts, crushed
• 1–2 green chilies, chopped
• 1 tsp cumin seeds
• 1 tbsp ghee or oil
• Salt to taste
• A pinch of sugar (optional)
• Fresh coriander leaves for garnish
• 1 tbsp lemon juice

Instructions:

1. Wash and soak the sabudana in water for 4–5 hours or overnight.
2. Drain excess water from the soaked sabudana and set it aside.
3. Heat ghee or oil in a pan, add cumin seeds and let them splutter.
4. Add chopped green chilies and cubed boiled potatoes. Sauté for 2–3 minutes.
5. Add the sabudana to the pan along with the crushed peanuts, salt, and a pinch of sugar.
6. Stir gently and cook on low heat for 5–7 minutes until the sabudana turns translucent and slightly crispy.
7. Garnish with fresh coriander and a squeeze of lemon juice before serving.

Sabudana Khichdi is an easy-to-make, quick, and satisfying dish that’s light enough for hot summer mornings yet energizing enough to keep you going through the day.

The combination of soft sabudana and crunchy peanuts makes each bite a delightful contrast of textures. It’s perfect for those looking for a gluten-free meal option that’s both nutritious and filling.

Chilled Mango Sorbet

Chilled Mango Sorbet is a refreshing and light frozen dessert made with the king of fruits—mangoes. Perfect for the summer heat, this sorbet is dairy-free, naturally sweet, and full of tropical flavors.

It’s a healthy alternative to traditional ice cream, made with just a few simple ingredients, and is guaranteed to cool you down during those scorching summer days.

Ingredients:

• 2 ripe mangoes, peeled and chopped
• 2 tbsp honey or sugar (optional)
• Juice of 1 lime
• A pinch of salt

Instructions:

1. Blend the chopped mangoes, honey (if using), lime juice, and a pinch of salt until smooth.
2. Pour the mixture into a shallow dish or ice cube tray and freeze for 3–4 hours or until firm.
3. Once frozen, scrape with a fork to create a fluffy, snow-like texture.
4. Serve immediately in bowls or cups, and garnish with fresh mint leaves if desired.

Mango Sorbet is an indulgent yet healthy treat that embodies the essence of summer. It’s light, hydrating, and packed with vitamin C, making it the perfect guilt-free dessert.

Whether you serve it after a meal or enjoy it as a refreshing snack, this mango sorbet will surely satisfy your sweet cravings while cooling you down.

Aloo Tikki Chaat

Aloo Tikki Chaat is a popular Indian street food that combines crispy, golden potato patties (tikkis) with a variety of tangy chutneys, yogurt, and crunchy toppings.

This dish is a perfect snack for summer evenings, offering a blend of hot, cold, and spicy flavors. It’s light enough to enjoy as a snack but filling enough for a light dinner.

Ingredients:

• 4 large potatoes, boiled and mashed
• 1 tsp cumin powder
• 1 tsp red chili powder
• 1 tbsp fresh coriander, chopped
• Salt to taste
• 1 tbsp oil (for frying)
• ½ cup plain yogurt
• 2 tbsp tamarind chutney
• 2 tbsp mint chutney
• 1 tsp chaat masala
• A handful of sev (crispy gram flour noodles)
• Fresh coriander leaves for garnish

Instructions:

1. In a bowl, mix the mashed potatoes with cumin powder, red chili powder, coriander, and salt.
2. Shape the mixture into small, round patties (tikkis).
3. Heat oil in a frying pan and shallow fry the tikkis on medium heat until both sides are golden and crisp.
4. Place the fried tikkis on a plate, and top with yogurt, tamarind chutney, mint chutney, chaat masala, sev, and fresh coriander.
5. Serve immediately while still warm for the best flavor.

Aloo Tikki Chaat is a delightful combination of textures and flavors—crispy tikkis, cool yogurt, spicy chutneys, and the crunch of sev. It’s a crowd-pleasing snack that’s ideal for summer gatherings and light dinner options.

The balance of tanginess, sweetness, and spice makes it a dish that’s both refreshing and satisfying.

Lemon Rice

Lemon Rice is a popular South Indian dish known for its zesty, tangy flavors, making it an ideal meal during the hot summer months.

The bright acidity of lemon combined with the crunch of peanuts and the warmth of mustard seeds creates a flavorful dish that’s light, refreshing, and easy to prepare. It’s perfect as a standalone meal or served alongside curries and raita.

Ingredients:

• 1 cup basmati rice (cooked and cooled)
• 2 tbsp oil
• 1 tsp mustard seeds
• 1 tsp turmeric powder
• 1–2 green chilies, slit
• 10–12 curry leaves
• ¼ cup roasted peanuts
• 1 tbsp lemon juice (adjust to taste)
• Salt to taste
• Fresh coriander leaves for garnish

Instructions:

1. Heat oil in a pan. Add mustard seeds and let them splutter.
2. Add the green chilies and curry leaves, sautéing for 1–2 minutes.
3. Stir in the turmeric powder and cooked rice, mixing well.
4. Add the roasted peanuts, salt, and lemon juice. Mix gently to combine.
5. Garnish with fresh coriander leaves and serve.

Lemon Rice is light yet flavorful, making it a perfect dish for summer lunches or picnics. It’s quick to prepare, requires minimal ingredients, and is packed with zesty goodness.

The peanuts add a crunchy texture, while the lemon juice provides a refreshing tang that complements the soft rice beautifully.

Vegetable Pulao

Vegetable Pulao is a fragrant, flavorful rice dish made with a variety of fresh vegetables and seasoned with aromatic spices.

Perfect for summer, it’s light, nutritious, and easy to prepare. The vibrant colors of the mixed vegetables and the delicate fragrance of the spices make this dish a crowd-pleaser. It’s versatile enough to be enjoyed as a standalone dish or served with a side of yogurt or raita.

Ingredients:

• 1 cup basmati rice
• 1½ cups mixed vegetables (carrot, beans, peas, potato)
• 1 onion, sliced
• 2 tbsp oil or ghee
• 1 cinnamon stick
• 2-3 cloves
• 1 bay leaf
• 1 tsp cumin seeds
• 1 tsp garam masala
• 1 tsp turmeric powder
• Salt to taste
• Fresh coriander leaves for garnish

Instructions:

1. Wash and soak the basmati rice for 15-20 minutes.
2. Heat oil or ghee in a pan. Add cumin seeds, bay leaf, cinnamon, and cloves, letting them splutter.
3. Add sliced onions and sauté until golden brown.
4. Add the mixed vegetables and cook for a few minutes until they soften slightly.
5. Add turmeric powder, garam masala, and salt. Stir well to coat the vegetables with the spices.
6. Add the soaked rice and water (double the amount of rice), bring it to a boil, then cover and cook on low heat until the rice is fully cooked.
7. Garnish with fresh coriander leaves and serve hot.

Vegetable Pulao is a nutritious and easy-to-make dish that highlights the natural flavors of fresh vegetables.

The delicate blend of spices provides a subtle warmth, while the rice remains light and fluffy. It’s perfect for summer lunches and makes a wonderful side dish to complement curries or dals.

Thandai

Thandai is a traditional Indian drink, especially popular during the festivals of Holi and Maha Shivaratri, but it’s also a perfect summer cooler.

Made with a blend of milk, nuts, and fragrant spices, this drink is not only refreshing but also packed with nutrients. The sweet and slightly spicy flavor profile makes it a beloved drink to combat the heat.

Ingredients:

• 1½ cups milk (chilled)
• 1 tbsp almonds, soaked overnight
• 1 tbsp pistachios, soaked overnight
• 1 tbsp melon seeds
• 1 tsp fennel seeds
• 1-2 cardamom pods
• 1 tbsp rose water (optional)
• 3 tbsp sugar or to taste
• 1 pinch of saffron (optional)

Instructions:

1. Soak the almonds, pistachios, and melon seeds in water overnight. Drain and set aside.
2. In a blender, add the soaked nuts, fennel seeds, cardamom pods, sugar, saffron (if using), and rose water (optional). Blend to make a smooth paste.
3. In a bowl, mix the paste with chilled milk and stir well.
4. Strain the mixture through a fine sieve to remove the solids, and chill for an hour.
5. Serve the thandai chilled, garnished with slivers of almonds or pistachios.

Thandai is a cooling and refreshing beverage that combines the richness of milk with the delicate flavors of almonds, pistachios, and spices. It’s a great drink to enjoy during the hot summer months as it hydrates, provides energy, and cools the body.

The infusion of aromatic spices makes it a unique treat.

Pesarattu (Green Gram Pancake)

Pesarattu is a savory, crispy pancake made from green gram (moong dal) that’s popular in Andhra Pradesh. This dish is light, protein-packed, and nutritious, making it an excellent option for breakfast or a healthy snack during the summer.

It’s often paired with ginger chutney or coconut chutney, adding a fresh, flavorful contrast to the crispy texture.

Ingredients:

• 1 cup moong dal (green gram), soaked for 4-5 hours
• 1 green chili, chopped
• 1-inch piece of ginger, chopped
• 1 small onion, finely chopped
• A few curry leaves, chopped
• Salt to taste
• Oil for cooking

Instructions:

1. Drain the soaked moong dal and blend it in a mixer with green chili, ginger, and salt. Add a little water to make a smooth batter.
2. Heat a non-stick pan or griddle and lightly grease it with oil.
3. Pour a ladleful of the batter onto the pan and spread it into a round pancake shape.
4. Sprinkle chopped onions and curry leaves on top, and cook on medium heat until the edges turn golden brown and crisp.
5. Flip the pancake and cook the other side for a minute.
6. Serve hot with chutney or sambar.

Pesarattu is an ideal summer breakfast option due to its lightness and nutritious ingredients.

The green gram provides a great source of protein, while the crispy texture makes it a satisfying dish. Pair it with fresh chutneys to enhance its flavor, and you have a perfect dish to kickstart your day.

Curd Rice

Curd Rice, also known as “Dahi Anna” in South India, is a cooling and comforting dish made with plain yogurt and rice. This simple, light dish is perfect for hot summer days when you need something soothing yet satisfying.

The yogurt provides probiotics, and the rice makes it filling. Often garnished with mustard seeds, curry leaves, and green chilies, Curd Rice is a classic comfort food, ideal for both lunch and dinner.

Ingredients:

• 1 cup cooked rice (preferably cooled)
• 1 cup plain yogurt (preferably thick)
• 1 tbsp oil or ghee
• 1 tsp mustard seeds
• 1–2 green chilies, slit
• 10–12 curry leaves
• A pinch of asafoetida (hing)
• 1 tsp grated ginger (optional)
• Salt to taste
• Fresh coriander leaves for garnish

Instructions:

1. In a large bowl, mix the cooked rice with the yogurt. Add salt and stir well until the rice is coated with yogurt.
2. Heat oil or ghee in a pan. Add mustard seeds and let them splutter.
3. Add green chilies, curry leaves, and a pinch of asafoetida. If using, add grated ginger and sauté for a minute.
4. Pour this tempering over the rice and yogurt mixture. Stir gently to combine.
5. Garnish with fresh coriander leaves and serve chilled or at room temperature.

Curd Rice is a refreshing dish that provides relief from the heat, making it ideal for hot summer days.

The yogurt not only aids in digestion but also adds a cooling effect to your body. This dish is easy to prepare, light on the stomach, and pairs wonderfully with pickles or a side of crispy papad.

Watermelon & Feta Salad

Watermelon & Feta Salad is a perfect summer salad that combines the sweetness of watermelon with the saltiness of feta cheese.

Tossed with a simple dressing, this salad is hydrating and refreshing. It’s a great light meal or appetizer for a summer gathering, providing a balance of flavors and textures. The addition of mint leaves enhances the freshness, making it a delightful dish for the warmer months.

Ingredients:

• 2 cups watermelon, cubed
• 1 cup feta cheese, crumbled
• A handful of fresh mint leaves
• 1 tbsp olive oil
• 1 tbsp balsamic vinegar or lemon juice
• Salt and pepper to taste
• Optional: A sprinkle of chili flakes for a hint of spice

Instructions:

1. In a large mixing bowl, combine the cubed watermelon and crumbled feta cheese.
2. Tear fresh mint leaves and add them to the bowl.
3. In a small bowl, whisk together olive oil, balsamic vinegar or lemon juice, salt, and pepper.
4. Drizzle the dressing over the salad and toss gently to combine.
5. If desired, sprinkle chili flakes for an extra kick and serve immediately.

This Watermelon & Feta Salad is an incredibly refreshing and hydrating dish, perfect for summer picnics or light meals.

The combination of sweet watermelon and salty feta creates a beautiful balance of flavors, while the mint adds an extra layer of freshness. It’s simple to make and visually stunning, making it a great addition to any summer spread.

Raw Mango Rice (Mangai Sadham)

Raw Mango Rice, also known as “Mangai Sadham” in Tamil Nadu, is a tangy rice dish made with grated raw mangoes and tempered spices.

The sourness of the raw mango combines beautifully with the spices, making it a unique and refreshing dish. It’s a popular summer dish in South India, especially when mangoes are in season. The addition of peanuts provides a crunchy texture, making it a balanced and flavorful meal.

Ingredients:

• 1 cup cooked rice (preferably basmati or short-grain rice)
• 1 raw mango, grated
• 1 tbsp oil
• 1 tsp mustard seeds
• 1 tsp urad dal (split black gram)
• 1 tsp chana dal (split chickpeas)
• 2 dried red chilies
• 1–2 green chilies, chopped
• 10–12 curry leaves
• A pinch of turmeric powder
• Salt to taste
• 2 tbsp peanuts, roasted
• Fresh coriander leaves for garnish

Instructions:

1. Heat oil in a pan and add mustard seeds. Let them splutter.
2. Add the urad dal, chana dal, dried red chilies, and curry leaves. Sauté for a few minutes until the dal turns golden.
3. Add the chopped green chilies, grated raw mango, turmeric powder, and salt. Cook for 3–4 minutes, allowing the mango to soften and release its tangy flavor.
4. Add the cooked rice to the pan and mix gently until the rice is coated with the mango mixture.
5. Sprinkle the roasted peanuts on top and garnish with fresh coriander leaves.
6. Serve hot or at room temperature.

Raw Mango Rice is a tangy, flavorful dish that provides a delightful combination of sour, spicy, and crunchy elements.

It’s an excellent way to make the most of fresh raw mangoes during the summer months. The simplicity of the ingredients, combined with the unique flavor profile, makes this rice dish an absolute summer favorite.