‘Desi’ Summer Superfoods To Relish

‘Desi’ Summer Superfoods To Relish

Summer is at its peak now and the rising temperature has already taken a toll on us. So, if your body has been craving for some flavours to savour, quench your thirst and stay super hydrated, we have something interesting for you to consider. And, no, we are not talking about cold drinks, lemonades and jal jeera – we have, in fact, compiled a list of rustic drinks for you to beat the heat this season, the desi way! 

Handia

A popular drink among the tribal people of Odisha, it is considered a health drink and is believed to keep the body cool and hydrated for a long time. It is a rice beer and an indigenous alcoholic-fermented beverage.

To enjoy this drink at home, cook rice in water in 1:2 ratio, then sun dry the cooked rice and store it in an earthen pot. Add bakhar tablets to this and leave it in semi darkness for a few days. Mix and enjoy the drink with tamarind, chilli and salt. 

Tadi

It is a natural drink tapped from palm trees and is known for its nutritional and medicinal values. Known as palm wine or toddy, it is a sweet, non-alcoholic beverage derived from fresh sap.

This delicious drink can be found on the roadsides of the eastern belt of Odisha. It can also be prepared at home by fermenting coconut water, sugar and yeast and keeping it in a dark and warm place for about a day. The drink is then ready to be relished. 

Mahuli

An alcoholic beverage made from dried flowers called mahula, brewed in earthen pots. It has a strong alcoholic content and is accompanied by the aroma of the mahula flowers. It is an indegenous drink also known as mahua, which is a distilled drink of the central Indian adivasi tribal belt.

This drink is found mostly in the western belt of Odisha and the locals often sell it in the marketplace. You can also outsource the dried Mahula flowers and fruits when you visit the interiors of the western region of Odisha and use it whenever you please.

Tanka Torani

Tanka Torani is a mixture of curd, water rice, lemon leaves, green chilli and salt. This drink gives a cooling soothing effect to the body and respite from the scorching heat. It is also served to the devotees outside Puri Jagannath Temple.

You can relish this heavenly drink whenever you visit the Jagannath temple or also prepare the combination at home by mixing the ingredients and relishing it with the family. “Sadly, due to the pandemic, the serving of tanka torani has come to a halt at the temple. We have often prepared it at home but it is no match to the aroma and appetising nature of the original drink served at the temple,” sighs Vivek Vineet, an ardent lover of this drink.

Landa Baguli Sherbet

It is a refreshing drink made out of sabja seeds soaked overnight or for a few hours. It is drunk with plain water and a dash of lime or spiced curd for that extra punch. It is good for the stomach and gut health.

These seeds (basil seeds) are available at any grocery outlet and can be prepared at home with a twist by adding in ingredients as per one’s own choice. Enjoy the drink for its taste as well as health benefits.

Bela Pana

It is a mind-boggling summer drink made from the fruit pulp of wood apple, with an intriguing flavour. It is a healthy and natural juice which acts as an antidote for sun stroke. It is an excellent coolant for an upset stomach.

Wood apple or bela is very common in marketplaces. You can prepare this refreshing drink at home, or enjoy it during Pana Sankranti when it is offered to all travelers as a token of love. 

Mandia Jau

It is a soup made of ragi powder and stale water of boiled rice. Also known as ragi porridge, it is a healthy, oil-free and filling breakfast, eaten throughout the year. Once considered as a poor man’s food and now a much-appraised diet food.

Available at any grocery shop, ragi powder is soaked overnight with sugar and can be relished the next morning, as it is, or by adding in choice of seasonings like curd or grated coconut. 

Tala Saja

Known as palm fruit or ice apple, the pulp of this wonder summer fruit has a gel-like consistency with a cool water inside it. It acts as antioxidant and is also an excellent source of vitamins and minerals. 

A miracle summer-food, it is available on the roadsides in the hot summer season, giving respite to the travellers and tickles the taste buds as well. Swayamprava Barik, a regular vendor of palm fruit in the Satya Nagar locality, shared, “I travel five kilometers each day on the bus with this fruit. Thankfully I have a good customer base here so it is easier for me. Last year was a disaster, with the pandemic and lockdown. Though business is low this year, at least it has not ceased.

Kanji

It is a rice water-based dish traditionally prepared in Odia households during summers. Depending on the method of preparation, it is eaten as porridge, soup or curry. It has the goodness of vegetables combined with the drained out water of cooked rice with a pinch of dried mango or mango powder, it renders a mild sour taste. 

This delicacy is made at least once during summers and the entire family relishes on it. Nowadays it is also available at a few dhabas, where people opt for authentic Odia food to cool their body.

Pakhala

Odia cuisine is incomplete without the heavenly pakhala. The transformation of rice through fermentation leads to creation of an entirely new product, pakhala. It is beneficial in the production of gut bacteria and increasing digestive ability of the body. It reduces blood pressure and regulates body temperature and is a great relief to the body during summers.

Not unknown to any Odia across the globe, it has a variety of preparation and people enjoy its various forms. Be it dahi pakhala, chhunka pakhala, basi pakhala or any other variation, it is enjoyed immensely. Mirza Akram Baig, the owner of Second Wife Kitchen shared that the pakhala platter served at his restaurant is most sought after during the summers, consisting of 22 side dishes served in earthen utensils. “Pakhala is a must. Our pakhala platter is the best-seller during summers and people love the authentic household preparations that we make. A restaurant in Odisha is incomplete without pakhala,” he adds.

Ghola Dahi

A summer drink made using thin curd, mint leaves, ginger and other spices. It is mostly drunk after lunch to activate the smooth functioning of the stomach and gut. It cools the stomach and is a great option to keep yourself hydrated.

A cooling drink, also known as buttermilk, is usually served to guests during the summers and also offered to travellers on the roadsides by different NGOs. You can even enjoy the ready-made packets available at most of the grocers’.

Rediscovering these delicious, traditional thirst-quenchers will definitely make you fall in love with summer, so freshen yourself up with these refreshments.