Chef Kunal Kapur shares 6 underrated summer ingredients of India; easy recipes inside

With the onset of summer months, the craving for liquids and hydrating foods increases. And India as a land of flavours offers a wide range of summer-friendly ingredients that are in use for decades. In a recent post on Instagram, celebrity chef Kunal Kapur shared a list of 6 underrated summer ingredients of India and captioned, "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." Scroll down to read the details and easy recipes to keep you calm during extreme heat.

According to chef Kunal's post, it is a coastal gem from Maharashtra and Goa. Kokum refers to a tangy, cooling, and great for digestion ingredient and is often used in sol kadhi or sherbets to beat the heat. It also contains hydroxycitric acid (HCA), which may help control appetite and fat metabolism.

Sol Kadhi: Soak kokum in warm water for 15 minutes. Crush garlic and chili into a paste. Now, combine coconut milk and kokum extract along with garlic and chilli paste. Dilute as required and add salt and coriander leaves. Stir well, refrigerate and enjoy!

It is a staple of Bihar and Uttar Pradesh and refers to roasted gram flour, which is incredibly cooling. It is best used to make sattu sherbat that uses water, lemon, and spices and makes for an instant energy drink.

Sattu Sherbat: Take a glass of chilled water. Add 4 tbsp sattu, salt, green chilli, chopped onion, coriander leaves, black salt, chili powder, and cumin powder. Stir well, and garnish with a squeeze of lime. Enjoy it chilled.

According to his post, this is a translucent, jelly-like ingredient that swells when soaked and is known for its cooling properties. It is often added to drinks like rose milk and falooda. It also acts as a mild laxative and helps relieve constipation and acidity.

Gond Katira Sharbat: Soak a tsp of gond katira in 1 glass of water overnight. Combine it with 1 glass of chilled milk, season with sugar and rose syrup. Stir well and enjoy it chilled.

Also known as wood apple, bael is fantastic for gut health and hydration. Its pulp is turned into a naturally sweet, cooling drink.

Bael ka Sharbat: Break a bael into two equal halves and soak in water. Let it rest for 20 minutes. Extract the pulp and mash well in the same water. Strain and separate the seeds and fiber. Strain once again and dilute as required. Add in sugar or jaggery to taste along with cumin and pepper. Refrigerate and enjoy chilled.

According to chef Kunal's post, it is slightly sour and super refreshing and native to Andhra Pradesh. These leaves help balance heat and add a punch to meals. In Ayurveda, it is valued for its high iron content, which can support hemoglobin levels. It is also rich in vitamin C and antioxidants, that helps ight infections and supports overall immunity.

Gongura Pachadi: Dry the leaves completely and wash them multiple times. Now, heat some oil in a oan and saute the leaves until they turn soft. In the same pan, , fry red chilies, green chilies, garlic, cumin seeds. Let everything cool down and then grind into a pachadi. Add salt to taste and temper with oil and mustard seeds. Enjoy.

Also known as Vetiver Roots, these are used in drinks, mats, and even infused water. Khas has a natural cooling aroma and is deeply rooted in traditional summer remedies. It is said to soothe the stomach, reduce acidity, and support better digestion. And its mild sedative properties make it best for use in aromatherapy to relax the mind. Traditionally, these roots are also believed to help cleanse the body by supporting liver and kidney function.


Khas ka Sherbat: Take 1 glass of chilled water and add 2 tbsp khas ka syrup, along with khand or sugar and ice cubes. Stir well and also add a few drops of lemon juice and soaked sabja seeds. Your drink is ready. Enjoy.