The Tradition of Curd in Summer
For generations, Indian households have relied on curd-based drinks to combat the summer heat. Dahi, or curd, is a natural probiotic that aids digestion, cools the body, and provides a healthy dose of calcium and protein. Whether it's the sweet, thick
lassi of Punjab or the savoury, spiced chaas (buttermilk) popular across the country, these drinks are an integral part of our summer culinary heritage. They are hydrating, nourishing, and incredibly versatile. Customising them is not about replacing tradition, but enhancing it with modern nutritional wisdom to give your body an extra boost when it needs it most.
1. The Hydration Boost: Chia Seeds
Why it works: These tiny black seeds are nutritional giants. They are packed with fibre, omega-3 fatty acids, and protein. When soaked in liquid, they form a gel-like substance that can help you stay hydrated for longer, which is crucial during sweltering summer days. They are also known to promote a feeling of fullness, helping to curb unhealthy snacking. How to use: Add one teaspoon of chia seeds to your lassi or chaas. For the best texture, you can either soak them in a little water for 10-15 minutes until they form a gel before blending them into your drink, or simply stir them in and let the drink sit for a few minutes. They add a pleasant texture without altering the taste significantly.
2. The Anti-Inflammatory Star: Turmeric
Why it works: Haldi is already a staple in Indian cooking, celebrated for its potent anti-inflammatory and antioxidant properties, thanks to the compound curcumin. Adding a pinch to your daily curd drink can help support your immune system and fight inflammation, which can be exacerbated by heat and dehydration. How to use: A little goes a long way. Blend a small pinch (about 1/4 teaspoon) of good-quality organic turmeric powder into your sweet or salty lassi. To increase the absorption of curcumin, add a tiny dash of black pepper. The combination of turmeric and probiotic curd creates a powerful gut-friendly, immune-supporting elixir. For a savoury drink, it pairs perfectly with roasted cumin powder and mint.
3. The Nutrient Powerhouse: Moringa
Why it works: Often called the 'drumstick tree', moringa leaves are one of the most nutrient-dense plants on the planet. They are rich in vitamins A, C, and E, as well as calcium, potassium, and protein. It’s an excellent way to sneak in a vast array of nutrients to support energy levels and overall vitality during the draining summer months. How to use: Moringa powder has a distinct, earthy, 'green' flavour. It's best incorporated into a savoury chaas. Start with just half a teaspoon of moringa leaf powder and blend it with your curd, water, rock salt (kala namak), and a pinch of roasted cumin. The strong savoury spices help balance moringa’s taste, creating a drink that is both refreshing and deeply nourishing.
4. The Fibre Friend: Roasted Flax Seeds
Why it works: Flax seeds (alsi) are another excellent source of omega-3 fatty acids and, most importantly, dietary fibre. This fibre is essential for maintaining good digestive health, preventing constipation, and supporting a healthy gut microbiome, which can sometimes be thrown off by changes in diet and hydration during summer. How to use: It is crucial to use ground flax seeds, as the whole seeds can pass through your system undigested. Simply dry roast a batch of flax seeds and grind them into a coarse powder. Store this in an airtight container in the fridge. Sprinkle one to two teaspoons of this powder into your lassi or chaas before blending. It adds a pleasant, nutty flavour that works well in both sweet and savoury preparations.
5. The Stress Soother: Ashwagandha
Why it works: Ashwagandha is a renowned adaptogenic herb in Ayurveda, known for its ability to help the body manage stress. The lethargy and fatigue of summer can sometimes be mentally taxing. Incorporating ashwagandha can help promote a sense of calm and improve resilience to daily stressors, while also potentially boosting energy levels. How to use: Ashwagandha powder has a unique, slightly bitter taste. It pairs surprisingly well with sweet lassi, especially when combined with other flavours like cardamom or saffron. Start with a small amount, about 1/4 to 1/2 a teaspoon per glass, and blend it thoroughly. A mango lassi with a hint of ashwagandha and cardamom can be a delicious and restorative summer treat.
