Chef Kunal Kapur Highlights 6 Underrated Indian Summer Ingredients with Easy Recipes
As summer temperatures soar across India, the demand for hydrating and cooling foods naturally increases. In a recent Instagram post, celebrated chef Kunal Kapur unveiled a curated list of six underrated summer ingredients native to various regions of India. He eloquently captioned his post, "An Indian summer is a story told through regional flavours - kairi in the west, gondhoraj in the east, coconut in the south, and bel in the north." This guide not only details these traditional ingredients but also provides simple, refreshing recipes to help you stay cool and nourished during the intense heat.
1. Kokum: The Coastal Tangy Gem
Hailing from the coastal regions of Maharashtra and Goa, kokum is celebrated for its tangy, cooling properties and digestive benefits. Chef Kunal notes that it contains hydroxycitric acid (HCA), which may aid in appetite control and fat metabolism. It is commonly used in beverages like sol kadhi or sherbets.
Sol Kadhi Recipe: Soak kokum in warm water for 15 minutes. Prepare a paste by crushing garlic and green chili. Combine coconut milk with the kokum extract, add the garlic-chili paste, and dilute as needed. Season with salt, garnish with fresh coriander leaves, stir thoroughly, refrigerate, and serve chilled.
2. Sattu: The Instant Energy Staple
A staple in Bihar and Uttar Pradesh, sattu is roasted gram flour known for its incredible cooling effect. It is perfect for making a quick sattu sherbat, an instant energy drink that combines water, lemon, and spices.
Sattu Sherbat Recipe: In a glass of chilled water, add four tablespoons of sattu, salt, finely chopped green chili, onion, coriander leaves, black salt, chili powder, and cumin powder. Stir well until blended, garnish with a squeeze of lime, and enjoy it chilled for immediate refreshment.
3. Gond Katira: The Jelly-Like Coolant
This translucent, jelly-like ingredient swells when soaked and is renowned for its cooling properties. According to Chef Kunal, it acts as a mild laxative, helping to relieve constipation and acidity. It is often added to drinks like rose milk and falooda.
Gond Katira Sharbat Recipe: Soak one teaspoon of gond katira in a glass of water overnight. The next day, combine it with a glass of chilled milk, sweeten with sugar or rose syrup to taste, stir well, and serve chilled for a soothing treat.
4. Bael (Wood Apple): The Gut Health Booster
Also known as wood apple, bael is fantastic for gut health and hydration. Its pulp is naturally sweet and cooling, making it ideal for a refreshing drink.
Bael ka Sharbat Recipe: Break a bael into two halves and soak in water for 20 minutes. Extract the pulp and mash it thoroughly in the same water. Strain to remove seeds and fiber, then strain again for a smoother consistency. Dilute as required, add sugar or jaggery to taste along with cumin and pepper, refrigerate, and enjoy chilled.
5. Ambadi/Gongura Leaves: The Iron-Rich Refresher
Native to Andhra Pradesh, these slightly sour leaves are super refreshing and help balance body heat. Chef Kunal highlights that in Ayurveda, they are valued for their high iron content, which can support hemoglobin levels. They are also rich in vitamin C and antioxidants, aiding in fighting infections and boosting overall immunity.
Gongura Pachadi Recipe: Dry the leaves completely and wash them multiple times. Heat oil in a pan and sauté the leaves until soft. In the same pan, fry red chilies, green chilies, garlic, and cumin seeds. Allow everything to cool, then grind into a pachadi. Add salt to taste and temper with oil and mustard seeds before serving.
6. Khas (Vetiver Roots): The Traditional Coolant
Known as Vetiver Roots, khas is used in drinks, mats, and infused water for its natural cooling aroma. It is deeply rooted in traditional summer remedies, soothing the stomach, reducing acidity, and supporting better digestion. Its mild sedative properties make it excellent for aromatherapy to relax the mind. Traditionally, it is also believed to help cleanse the body by supporting liver and kidney function.
Khas ka Sherbat Recipe: In a glass of chilled water, add two tablespoons of khas syrup, along with khand or sugar and ice cubes. Stir well, add a few drops of lemon juice and soaked sabja seeds, and your revitalizing drink is ready to enjoy.
By incorporating these six underrated ingredients into your summer diet, you can embrace regional Indian flavors while effectively combating the heat. Chef Kunal Kapur's insights offer a delicious and health-conscious approach to staying hydrated and cool throughout the season.
