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When the heat ramps up, South India knows exactly how to keep things cool—on the plate, that is. The South Indian recipes not only incorporate ingredients like mangoes, coconuts, buttermilk, and seasonal vegetables is for an elevated taste but also to beat the heat. Plus, this isn’t just comfort food; it’s climate-smart cooking that’s been perfected over generations.
While you might have already perfected your family recipes, this summer season, Slurrp turned to chefs for their favourite seasonal recipes. From a spicy mango pickle to chilled beverages, here are the best South Indian specialities you must try. So, why don’t you follow these easy steps and recreate the chef-special recipes at home?
Kerala-Style Mango Pickle (Kadumanga Achar) By Chef Umeshkumar, Niraamaya Retreats Surya Samudra, Kovalam
"This traditional Kerala mango pickle captures the essence of our culinary heritage—tangy, spicy, and bursting with flavour. It's a staple that brings back memories of festive meals and family gatherings," says Chef Umeshkumar, describing the pickle.
Ingredients:
- 2 cups raw green mangoes (peeled and chopped)
- 2 tbsp salt (adjust to taste)
- ¼ cup sesame oil
- 1 tsp mustard seeds
- ½ tsp fenugreek seeds
- 2-3 tsp Kashmiri red chilli powder
- ¼ tsp hing
- A few sprigs curry leaves
- 2 tsp white vinegar (optional)
Instructions:
- In a bowl, mix the chopped mangoes with salt and set aside for 30 minutes.
- Dry roast the fenugreek seeds and mustard seeds separately until aromatic. Once cooled, coarsely powder them together.
- Heat sesame oil in a pan. Add mustard seeds and let them splutter.
- Add curry leaves, followed by the powdered fenugreek-mustard mix, and sauté briefly.
- Lower the heat and add red chili powder and asafoetida. Stir quickly to prevent burning.
- Add the salted mango pieces to the pan and mix thoroughly to coat with the spices.
- If using, add white vinegar and stir well.
- Allow the pickle to cool completely before transferring to a clean, dry glass jar.
- Store in a cool place. The pickle can be consumed immediately but develops better flavour over a few days.
South Indian Panakkam By Chef Manohar, Muttuswami Cafe, Khar
Talking about the popular South Indian beverage, Chef Manohar shares, “Panakkam is more than just a drink, it’s a memory in every sip, cooling the body and warming the soul. It is perfect for festivals or hot afternoons.”
Ingredients:
- 1/2 cup jaggery (grated or broken into small pieces)
- 2 cups water
- 1/2 tsp tamarind pulp
- 1/4 tsp dry ginger powder
- 1/4 tsp cardamom powder
- A pinch of black pepper powder
- 1 tsp fresh lime juice
Instructions:
- In a saucepan, bring 2 cups of water to a gentle boil.
- Add the jaggery and tamarind pulp to the hot water and stir well until the jaggery is fully dissolved. Allow the mixture to simmer for a couple of minutes.
- Remove the pan from the heat and let it cool slightly.
- Strain the mixture through a fine sieve or muslin cloth to remove any impurities or undissolved particles.
- Once strained, mix in the dry ginger powder, cardamom powder, black pepper powder, and lime juice. Stir until well combined.
- Panakkam can be served chilled for a cooling effect or at room temperature, depending on your preference.
Pune-Style Mango Mastani By Chef Aditi Garware
Giving out a handy tip, Chef Aditi says, “You can use any of the ice cream flavours as per your choice, like mango/ pistachios/ Kesar. In this recipe, I have used vanilla ice cream.”
Ingredients:
- 1 big mango
- 1 cup chilled milk
- 4-5 ice cubes
- 2 tbsp sugar
- 1 scoop vanilla ice cream
For Garnish:
- 1 scoop vanilla ice cream
- Cut pieces of mango
- Chopped pistachios
- Cherries as required
Instructions:
- Blend the pulp of 1 mango with chilled milk, ice cubes, sugar & vanilla ice cream.
- Pour it in a tall glass.
- Top it up with one more scoop of ice cream.
- Garnish with fresh cut mangoes, pistachios and cherries.
- Serve chilled and enjoy!
