When temperatures soar, rich, heavy curries take a backseat to refreshing, lighter dishes that soothe the palate and cool the body. These regional summer staples, infused with ingredients like coconut, yogurt, raw mango and herbs are packed with flavour while offering natural relief from the heat. Here are five classic recipes to try this season.

Thayir Sadam (Tamil Nadu)

Curd Rice with Tempering

Ingredients

• Cooked rice – 1 cup (cooled)
• Curd (yogurt) – 1 cup
• Milk – ¼ cup (optional, to prevent souring)
• Ginger – ½ tsp, grated
• Green chilli – 1, finely chopped
• Curry leaves – a few
• Mustard seeds – ½ tsp
• Urad dal – ½ tsp
• Hing – a pinch
• Salt – to taste
• Coriander leaves and pomegranate seeds – for garnish

Method

1. Mash the cooked rice slightly and mix with curd, milk, and salt.
2. In a small pan, heat oil and add mustard seeds. When they splutter, add urad dal, curry leaves, green chilli, grated ginger, and hing.
3. Pour the tempering over the rice mixture and mix well.
4. Garnish with coriander leaves and pomegranate seeds.

Tip: For best results, chill before serving. Add a splash of milk to balance sour curd.

Pachchi Pulusu (Andhra Pradesh)

Raw Tamarind Rasam

Ingredients

• Tamarind pulp – 2 tbsp
• Water – 1½ cups
• Onion – ½, finely chopped
• Green chilli – 1, chopped
• Jaggery – 1 tsp
• Salt – to taste
• Coriander leaves – for garnish
• Mustard seeds, cumin, dry red chilli, curry leaves – for tempering

Method

1. Mix tamarind pulp with water. Add salt, jaggery, chopped onion, green chilli, and coriander.
2. Let it rest for 10–15 minutes for flavours to blend.
3. Prepare a tempering with mustard, cumin, dry red chilli, and curry leaves in oil.
4. Add the tempering to the tamarind water. Serve cold or at room temperature.

Tip: Unlike rasam, this dish is uncooked—keep ingredients fresh and water chilled.

Angamaly Manga Curry (Kerala)

Raw Mango and Coconut Curry

Ingredients

• Raw mango – 1, peeled and chopped
• Grated coconut – ½ cup
• Cumin seeds – ½ tsp
• Green chillies – 2
• Turmeric – ¼ tsp
• Mustard seeds, curry leaves, dry red chilli – for tempering
• Coconut oil – 1 tbsp
• Salt – to taste

Method

1. Boil raw mango in water with turmeric and salt till soft.
2. Grind coconut, green chillies, and cumin into a smooth paste. 
3. Add the paste to cooked mango. Simmer for a few minutes.
4. Temper with mustard seeds, curry leaves, and dry red chilli in coconut oil and pour over the curry.

Tip: Use slightly unripe mangoes for a perfect balance of tanginess and bite.

Dahi Baingan (Odisha)

Eggplant in Yogurt Sauce

Ingredients

• Small brinjals – 3–4, sliced and shallow fried
• Yogurt – 1 cup
• Mustard seeds – ½ tsp
• Green chilli – 1
• Curry leaves – a few
• Turmeric – ¼ tsp
• Salt – to taste
• Mustard oil – 1 tbsp

Method

1. Beat the yogurt with turmeric and salt.
2. Mix in the fried brinjal slices.
3. Prepare tempering with mustard seeds, green chilli, and curry leaves in mustard oil.
4. Add tempering to the yogurt mixture. Chill before serving.

Tip: Let the brinjal soak in yogurt for at least 15 minutes to absorb flavours.

Khatta Meetha Lauki (North India)

Sweet-Sour Bottle Gourd Curry

Ingredients

• Bottle gourd (lauki) – 1 cup, diced
• Tamarind pulp – 1 tbsp
• Jaggery – 1 tbsp
• Turmeric – ¼ tsp
• Mustard seeds – ½ tsp
• Curry leaves – a few
• Green chilli – 1
• Hing – a pinch
• Salt – to taste

Method

1. Cook lauki with turmeric and salt until tender.
2. Add tamarind pulp and jaggery. Simmer until it thickens slightly.
3. Temper with mustard seeds, curry leaves, green chilli, and hing.
4. Pour tempering over the curry and mix. Serve warm or at room temperature.

Tip: Adjust jaggery-tamarind ratio based on your preferred level of sweetness.