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5 Best summer Dishes to cool you down in Scorching Heat

Summers! Yes, they’ve come to punish us with the sweltering heat, deserted highways, and astronomically expensive electrical costs. Summertime brings a lot of changes, from the clothes we wear to the places we visit and the cuisine we eat. Our energy is depleted as the temperature rises, and our appetite is ruined. So, this season, why don’t we try something new and refreshing summer dishes to beat the heat? 

Indian food is delicious all year round, thanks to its brilliant colours and spicy flavour. Many people equate Indian food’s warm spiciness with winter eating, yet many wonderful summer dishes also work well in the summer.

Here are top 5 summer dishes that you must try! 

Many individuals consider mangoes to be nothing more than a fruit that they can eat. Green Mangoes, on the other hand, can be used to make a delicious main course if you look closely. Such is the tangy Aam Daal’s magnificence! 

With a pinch of salt, boil some peeled green mangoes and Indian red lentils. In a separate pan, heat the oil and mustard seeds until they sputter, then add the cooked ingredients, turmeric, green chilli, and sugar. As needed, add a little warm water.

On a hot summer day, are you running late for work? Then just prepare some curd rice and transport it to work in a hot case. Curry leaves, mustard seeds, and green chillies are all you’ll need to season your rice and hanging curd mixture. Yes, it’s that easy!

A creamy Indian food that originated in the Indian state of Tamil Nadu. Dahi Vada, on the other hand, has distinct variations depending on where you are in the country. 

All you have to do is cook some deep-fried urad dal vadas, soak them in water, and then transfer them to a large bowl of sweetened or unsweetened curd!

Curries made with yoghurt are ideal for keeping cool in the summer. This recipe is incredibly simple to make and delicious to eat, and it’s best served over rice. Combine curd, gram flour, asafoetida, turmeric, red chilli powder, and coriander powder in a mixing bowl. To achieve a creamy consistency, add water as needed.

Another recipe for those who believe that fruits can only be called “fruits.” Get some watermelons, chop them up, and deseed them as needed. Combine the watermelon and mint in a blender. 

Pour the mixed mixture into a pan with some olive oil, chilli, and ginger-garlic paste. Cook the puree, stirring occasionally, until it thickens. Turn off the heat and let it cool until you’ve achieved the desired consistency. Serve it chilled, adding ice cubes if desired.


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