Forgotten Summer Cooling Foods That Deserve a Comeback

There was a time when summer food in Indian homes followed a rhythm. Nothing complicated. You ate what helped you get through the heat.

A glass of neer mor in the afternoon. Ragi koozh after a long morning. Nannari sherbet when you stepped out and came back tired.

No one called them “cooling foods”. They were just everyday things.

Now most of it has been replaced with packaged drinks or quick fixes. But when the heat gets intense, these older recipes still do something better. They cool you down without making you feel heavy.

And the best part is, they are still easy to make.

How to make

Start by diluting the curd with water. The consistency should be light, not too thick.

If the curd is very thick, give it a quick blend so it becomes smooth before adding water.

👉 For smooth mixing, you can use Elgi Ultra mixer grinders:
https://www.elgiultra.com/mixer-grinders

Crush ginger, chilli, and curry leaves slightly and add them in.

Heat a little oil, add mustard seeds, cumin seeds, curry leaves, and asafoetida. Let it splutter and pour it into the buttermilk.

Mix and serve slightly chilled.

Cook this mixture on low flame, stirring continuously until it thickens.

Let it cool completely. Leave it overnight for slight fermentation.

The next day, add buttermilk and salt. Mix well and adjust consistency.

Serve with chopped onions or green chilli on the side.

You don’t have to follow everything exactly as it was done before.

Neer mor can be served chilled in a bottle.

Ragi koozh can be made thinner if you prefer drinking it.

Nannari can be adjusted based on how strong or mild you like it.

Once you start making them your own way, they don’t feel old. They just feel right for the weather.