New Delhi: South Indian summer drinks are known for their cooling properties, simple ingredients and distinct regional flavours. From the creamy and indulgent
jigarthanda of Tamil Nadu to the probiotic-rich ragi ambil from Karnataka and the tangy kulukki sarbath of Kerala, each drink is designed to offer relief from rising temperatures. These recipes combine traditional methods with easily available ingredients, making them suitable for home preparation.
While jigarthanda stands out for its rich texture and sweetness, ragi ambil is valued for its digestive benefits and light consistency. Kulukki sarbath, on the other hand, delivers a sharp, refreshing taste with a mix of sweet, sour and mild spice. Together, these drinks represent a balance of taste and functionality during the summer months. Here are the three South Indian summer drink recipes that are simple to prepare and suitable for everyday consumption.
Three summer drink recipes from South India
Jigarthanda, Tamil Nadu
Jigarthanda is a well-known summer drink from Madurai, combining reduced milk, soaked almond gum, nannari syrup and ice cream. The almond gum adds a soft, jelly-like texture, while the reduced milk gives it a creamy base.
Jigarthanda ingredients
- 1 litre full-cream milk
- 1-2 tbsp soaked almond gum
- 4-5 tbsp nannari syrup
- 2-3 tbsp sugar or condensed milk
- 2-3 scoops vanilla or pista ice cream
- 1 tbsp condensed milk (optional)
How to prepare jigarthanda
- Soak the almond gum in water overnight until it expands into a jelly-like texture.
- Boil the milk and let it simmer, stirring regularly, until it reduces to about half.
- Add sugar or condensed milk for sweetness and allow the mixture to cool completely before refrigerating.
- To assemble, add a couple of tablespoons of soaked almond gum into a tall glass, followed by nannari syrup.
- Pour in the chilled reduced milk and mix gently.
- Finish with a scoop of ice cream on top and serve cold, optionally garnished with nuts or extra syrup.
Ragi Ambil, Karnataka
Ragi ambil is a traditional fermented drink made using finger millet and buttermilk. It is light, cooling and known for its digestive benefits.
Ragi ambil ingredients
- 3 tbsp sprouted ragi flour
- 3 cups water
- 1 cup curd or buttermilk
- 1 finely chopped onion
- 1-2 finely chopped green chillies
- 1 tsp chopped ginger
- 2 tbsp chopped coriander leaves
- Salt to taste
- 1 tsp cumin powder (optional)
How to make ragi ambil
- Mix the ragi flour with a small amount of water to form a smooth paste without lumps.
- Add the remaining water and cook on medium heat, stirring continuously until the mixture thickens and develops a glossy texture.
- Allow it to cool fully, then leave it overnight to ferment.
- Once fermented, whisk the mixture with buttermilk to achieve a drinkable consistency.
- Add onions, green chillies, ginger, coriander and salt. Mix well and serve chilled.
Kulukki sarbath, Kerala
Kulukki sarbath is a popular Kerala drink made by shaking lemon juice with sweet, spicy and cooling ingredients, creating a quick and refreshing beverage.
Kulukki sarbath ingredients
- 1 lemon or lime
- 2-3 tbsp sugar syrup or 2 tbsp honey
- 1 slit green chilli
- 1 tsp soaked basil seeds
- 1 cup chilled water
- Ice cubes
- Mint leaves (optional)
How to prepare kulukki sarbath
- Soak basil seeds in water for about 10-15 minutes until they swell.
- In a shaker or jar, combine lemon juice, sugar syrup or honey, a pinch of salt and the slit green chilli.
- Add the soaked basil seeds and mint leaves if using.
- Pour in chilled water along with ice cubes, seal the container and shake well for a few seconds until the flavours blend.
- Strain into a glass if preferred and serve immediately while cold.
These South Indian summer drinks offer a mix of flavour and cooling benefits, making them practical options to stay refreshed during hot weather.
