Cooling Rice Recipes From South India for Hot Days

Indian summers really do not make you want to go out of the house, but rather make you want to cook at home. But cooking the same old recipes can become boring, and you might be looking for new recipes. Yet, at the core of all meals, rice will shine in all its glory since it is a staple in Indian households, especially in South India. Rice is said to have cooling properties and is said to be easy to digest, light on the stomach, and pairs well with cooling ingredients like curd, coconut, and raw mango.

Many states make recipes with rice for a light meal so that they feel energised and refreshed from within. Rice plays a central role in South Indian cuisine, whether it’s a simple steamed rice with sambar or a complex biryani. Rice is often served on banana leaves and is a part of religious offerings and temple feasts. Each region of South India has its own unique rice dish. Every meal in a South Indian home contains rice in some way. Rice is important in both culture and cuisine, whether it is simply steamed rice with sambar or an intricate biryani. In many South Indian families, traditional meals are served on banana leaves with rice in the centre. It is also an essential component of religious offerings and temple feasts. Over time, different areas of South India have produced distinct rice cuisines to appeal to a variety of preferences. 

South Indian states have gifted India with the best cooling rice recipes that anyone can make at home using daily ingredients. With rice being a staple in most of the states in the South, you have recipes all the way from Kerala, Andhra Pradesh, Karnataka and beyond. Here are a few recipes you can try:

Curd Rice

A combination of curd, rice, herbs and spices, curd rice is a traditional food which is offered to the Hindu gods during pooja, especially in South India. It is a healthy and comforting summer food which keeps the body cool and can be prepared in a deep pot. The dish is preferred to be enjoyed as a whole meal or can be considered as a part of a meal. Curd Rice can also be served alongside a vegetable salad, podi, papad and pickle. Originating in India, curd rice is also known as yoghurt rice, thayir saddam, dahi chawal and daddojanam. The dish is mostly prepared with fresh home-cooked rice and homemade curd, but it can also be prepared using store-bought plain yoghurt or almond yoghurt.

Masala Lemon Rice

While there are the usual famous biryani and pulao, down south, the most relished preparation of rice is the tangy one-pot lemon rice. A recipe native to the village of Karnataka, this Udipi-style masala chitranna, aka masala lemon rice, is unique in every aspect of its preparation. Unlike the lemon rice made in the northern states, this rice gets its tanginess not from the sour richness of lemons but from the goodness of tamarind. Along with that are the added crunch value through peanuts and the hotness from the natively dried red chillies grown around the region. Sure, there are more ingredients involved, but the outcome will win even more hearts. 

Coconut Rice

Coconut rice is good to satisfy those sweet cravings and is also very cooling. It’s easy to prepare and can be had as a one-bowl meal on days when you may be feeling lazy. It can also be prepared using coconut milk instead of water. And contrary to what some people suggest, coconut rice is nutrient-dense, with the presence of dry nuts and ghee in it. For those willing to tweak the recipe to try out another flavour, use brown rice instead of white rice, which goes well with Thai, Indian and some of the other South Asian cuisines.

Milagu Sadam

Many people turn their leftover rice into curd rice, lemon rice, pudina rice and more. These are very popular in southern India, where rice is quite a staple in countless yummy delicacies. One such dish is pepper rice or milagu sadam. Milagu translates to pepper in Tamil Nadu. It is a South Indian style rice dish that is made of leftover cooked rice. This simple one-pot rice preparation is quite a regular across South Indian homes, in states like Andhra, Tamil Nadu and Kerala. The preparation simply involves using leftover rice and stir-frying it in a non–stick fry pan with spices and herbs, including peppercorns, curry leaves, onions, cashews, and lentils. The essential flavour in the dish is that of pepper, which is generously seasoned over it for a hot and spicy flavour.

Tamarind Rice

Tamarind rice, also known as pulihora, puliyodarai, kokum rice, or ambad baath in different regions, is a traditional dish that is super healthy. While puliyodarai is usually made for festivals and special occasions, you can make it at home any day of the week to enjoy an authentic South Indian cooling rice meal. It goes without saying that flavour enhancers are crucial to preparing any dish. In this scenario, you have to use a small amount of asafoetida, sesame oil, and jaggery to balance and complement the sourness in tamarind rice. Oil will infuse the recipe with a nutty taste and aroma, while hing makes it good for digestion. Even if your stomach is a little upset, your taste buds can have some fun. 

Neeragaram 

Neeraagaram, often known as fermented rice porridge, is a healthful breakfast option. A simple, healthful dish made using leftover rice. Neer denotes ‘water’ in Tamil, whereas aagaram means ‘meal’. So neeraagaram essentially means water food. It goes by several names, including thanni soru, pazhaya soru, and pazhaya kanji. This easy recipe calls for fermenting cooked rice in water overnight. The following morning, mash the rice into the water by hand, then add the buttermilk and salt. Serve with the appropriate accompaniments.