South Indian Summer Recipes to Make at Home

A well-cooked South Indian spread will often leave you feeling full in the best way possible. Your heart is brimming with joy, and your body feels light despite the filling meal.

This philosophy of cooking naturally carries into the summer months, with people adopting seasonal ingredients to create light meals that are cooling and simple to prepare.

If you want to try a new dish that keeps up with the Aussie summer, why not pick one of these?

Neer Majjige

A summer must, neer majjige (from Karnataka) is a spiced buttermilk that is unbelievably easy to make. It’ll become your go-to drink throughout the season as it is hydrating and soothes the gut. 

The ingredients you’ll need are buttermilk, green chilli, curry leaves, ginger, coriander and salt. You can prepare a large jug of it and store it in the fridge to make it even more refreshing.

This flavourful version of buttermilk is prepared across Indian states. It also goes by other names like sambaram (in Kerala), neer mor (in Tamil Nadu), and chaas (in North India).

Thayir Sadam

As simple as this dish is, it’s loved by kids and adults alike. 

Thayir sadam is nothing but curd rice. It’s a timeless classic that keeps the body cool and, over time, has become a comfort food for South Indians. 

Mix cooked rice, curd, salt and add a tempering of curry leaves, ginger, and mustard seeds. That’s all there is to it. 

This dish can be served as lunch or dinner along with pickles and a cup of hot filter kaapi.

Manga Pachadi

Manga pachadi is a traditional dish from Tamil Nadu that is made with raw mangoes. Those of you who wait for mango season would love to make this dish at home.

It’s a fusion of sweet and tangy flavours, and is often served with rice as an accompaniment. 

The main ingredients that go into this dish are raw mango, jaggery, mustard seeds, and dried red chillies.

Pair a lunch of rice, sambar, and manga pachadi with our strong Traditional filter kaapi blend.

Avial

Made of mixed vegetables, this summer-friendly dish from Kerala is loved for how wholesome it is.

A variety of steamed vegetables like carrots, beans, drumsticks, and plantains are cooked in spices along with coconut, green chillies, curd and coconut oil, making it delicious and light. 

It can take you anywhere between 30 mins to an hour to make avial at home, but it’s worth the effort considering how nutritious it is.

Avial is also made as a side dish with rice. Those of you who look for new ways to consume more vegetables should try this recipe.

Kosambari 

Kosambari is a salad that is crunchy and fresh. It makes even a simple meal more lively.

Whether you’re in a time crunch and need to prepare lunch quickly or are looking for ways to eat light, this dish from Karnataka can become your new favourite (and not just for the summers).

It’s typically made with cucumber or carrot as the star ingredient. Chop them up finely and add soaked moong dal, grated coconut, lemon juice, and green chilli.

Majjige Huli

We’ve explored side dishes and a summer drink so far. Next on the list is a curry that you’ll keep coming back to.

Majjige huli is made by simmering ash gourd or cucumber in a spiced coconut buttermilk base. It is not too spicy and can be a very comforting addition to a plate of fluffy, steamed rice. 

Since this meal will leave a tangy, spicy aftertaste, you can follow it up with our Heritage kaapi that cuts through the spice with a bit of sweetness.

Leave a comment if you spot a favourite or are planning to try one of these at home.