Kochi is one of my favourite food cities in India. On one of my many visits to explore the city’s ever-evolving food scene, I discovered the city’s most popular cold beverage. The Kulukki literally translates to shaken, this one’s even more shaken than any cocktail you will find at your favourite bar. The popularity of this beverage has been fuelled by Instagram. The sight of kuluki ‘artists’ flinging your glass and cocktail shaker in the air has been captured numerous times in food reels from Kochi. There are multiple concoctions including my favourite where raw mango is blended with ginger. Unless you’re a mixologist, we’d have to give you the statutory warning “These stunts have been performed by trained experts. Do not try this at home”

Not all summer coolers or afternoon coolers from South India require such extreme juggling skills. We’ve rounded up three cool beverages that you can actually try making at home. While these are perfect for the summer, they are equally satisfying around the year when you need a refreshing beverage that also cools you down.

Also Read: 5 Desi Summer Coolers You Must Drink To Beat The Heat

Nannari Sarbath Recipe

Almost every time I sip on this refreshing beverage, I’m transported to another great culinary destination in Kerala. One of the most popular food stops in Kozhikode is Paragon restaurant, a local establishment that has become synonymous with the city’s love for biryani. Just across the road from the flagship outlet of Paragon on Kannur Road is the Nannari Sarbath Stall. This busy outlet on the street has no signage and serves just two versions of the nannari sarbath including one blended with milk. This beverage gets its flavour from Nannari (Sarsaparilla) and is also a great accompaniment for a spicy meal: 

Ingredients 

• Juice of half a lemon 
• 2-3 tbsp Nannari Syrup 
• 1 tall glass of chilled water 
• 5 ice cubes 
• 1 tbsp of soaked sabja (basil) seeds (Optional)
• A pinch of salt 

Stir all ingredients after adding one ingredient at a time with ice and serve chilled 
 

Also Read: 5 DIY Cocktail Recipes With A South Indian Twist

Kambu koozhu (Pearl millet porridge) Recipe

Many homes across Tamil Nadu’s urban centres have rediscovered the magic of millets. Quite a few organic stores or smaller stores that sell local ingredients have a wide selection of millets on offer. Kambu is the Tamil name for pearl millet. This delicious and healthy drink is sold across the state, especially in the warmer months: 

Ingredients 

• 1 cup broken kambu (pearl) millet 
• 3 cups of water to cook the millet
• 2 cups thick buttermilk 
• Sliced Green chillies & shallots (to taste) 
• Salt (to taste) 

Method

1. Soak millets in water for an hour. 
2. Drain the water completely. 
3. Add three cups of water to a heavy bottom vessel and add the (drained) millets to it.
4. Start cooking on medium heat and keep stirring to avoid lumps. Cook until thick and then let it cool down completely.
5. Moisten your hands and roll the mixture into balls.
6. Partially immerse these balls in a bowl of water and refrigerate for 2 hours.
7. Take a small portion from the millet ball along with a little water used for soaking. Mix well without lumps. 
8. Add salt & buttermilk and mix well till you reach the desired consistency.

You can serve this with sliced shallots and green chillies. Many homes also serve it with a pickle or sun-dried chillies that are char-fried.  

Sambaram (Kerala-style buttermilk)

Of all the versions of buttermilk in South India I have a predilection for the sambaram. It’s probably because of its unique flavours and ingredients and my memories of the first time I tried this refreshing beverage on a hot summer’s day in Thrissur. I’ve tried different versions of the sambaram across Kerala and almost every home and region has its own twist. 

Sambaram flavoured with lemon leaves: combine ginger, green chillies, curry leaves and crushed lemon leaves with buttermilk in a blender. You can substitute the lemon leaves with a small quantity of lemon juice. 

Sambaram with shallots: combine green chillies, curry leaves and finely chopped shallots with buttermilk in a blender. This is a version I’ve tried in Southern Kerala and the shallots add a unique flavour twist. 
 

About Ashwin RajagopalanI am the proverbial slashie – a content architect, writer, speaker and cultural intelligence coach. School lunch boxes are usually the beginning of our culinary discoveries.That curiosity hasn’t waned. It’s only got stronger as I’ve explored culinary cultures, street food and fine dining restaurants across the world. I’ve discovered cultures and destinations through culinary motifs. I am equally passionate about writing on consumer tech and travel.

Few things are as satisfying as sipping on a piping-hot bowl of rasam. This South Indian soup has fans across the country, cherished for its tangy flavour. When paired with idli, vada, rice, or dosa, it becomes a comforting and wholesome meal. While the classic rasam recipe is timeless, several delightful variations have emerged over time. Lemon rasam, garlic rasam, pepper rasam, and amla rasam are a few you may have heard of – or even tried. But have you ever heard of jasmine rasam? This recipe introduces something unique, adding a subtle floral note to the traditionally spicy rasam. If you love rasam as much as we do, you should try this jasmine rasam recipe ASAP! Who knows, it might just become your new favourite rasam recipe.
Also Read: Love Rasam? Elevate Your Meal Experience With Flavorful Garlic Rasam Recipe

Why You’ll Love Jasmine Rasam:

Jasmine rasam is unlike any other variety you’ve tried. Traditionally, rasam is made with toor dal and tamarind, but this version uses jasmine (mogra) flowers as the star ingredient, giving the dish a distinctive flavour. It’s wholesome, refreshing, and a must-try for any rasam lover.

Is Jasmine Rasam Healthy?

Jasmine flowers are rich in antioxidants and have antibacterial properties, making this rasam not just flavourful, but also healthy. Several studies suggest that jasmine flowers can act as a natural healer and help relieve stress. The addition of curry leaves, tomatoes, and spices further enhances its nutritional value.

How To Make Jasmine Rasam At Home | Jasmine Rasam Recipe

The recipe for this jasmine rasam was shared by chef Sneha Singhi Upadhaya on her Instagram page. Start by blitzing tomatoes into a fine puree and set it aside. Next, coarsely pound coriander seeds, peppercorns, garlic, dried red chillies, and curry leaves using a mortar and pestle. Heat oil in a pan and add hing (asafoetida), jeera (cumin), and red chillies, allowing them to splutter. Once fragrant, add the pounded masala and cook for about a minute. Then, add the tomato puree and cook for a few more minutes. Pour in water, salt, and haldi (turmeric), and bring it to a boil. Remove from heat, add the jasmine flowers, and let the rasam rest for 20-30 minutes. Serve hot and enjoy!
Also Read: South Indian Recipes: How To Make Tomato Rasam, The Easy Way! (Recipe Video Inside)

Watch the complete recipe video below:

Try making this delicious jasmine rasam for your family and let us know how they found its taste in the comments below. For more rasam recipes, click here.