Kochi is one of my favorite food cities in India. On one of my many trips to explore the city’s ever-evolving food scene, I discovered the city’s most popular cold drinks. Kulukki literally means shaken, it’s more shaken than any cocktail you’ll find at your favorite bar. The popularity of this drink has been boosted by Instagram. The scene of Kuluki ‘artists’ tossing your glass and cocktail shaker in the air has been captured many times in Kochi food reels. There are many such blends including my favorite which combines raw mango with ginger. Unless you’re a mixologist, we have to give you the statutory warning “These stunts are performed by trained experts. Do not try this at home”
Not all summer coolers or afternoon coolers in South India require such extreme acrobatic skills. We’ve rounded up three cool drinks that you can actually try making at home. Although these are perfect for summers, they are equally satisfying all year round when you need a refreshing drink that also cools you down.
Read also: To get relief from the heat, you must drink 5 desi summer coolers.
Nannari Sarbath Recipe
Almost every time I consume this refreshing drink, I am transported to another great culinary destination of Kerala. One of the most popular dining destinations in Kozhikode is Paragon Restaurant, a local establishment that has become synonymous with the city’s love for biryani. Nannari Sarabath stall is right opposite the major outlet of Paragon on Kannur Road. This busy outlet on the road has no signage and serves only two versions of Nannari Sarbath, including one mixed with milk. This drink gets its flavor from nannari (sarsaparilla) and is also a great companion for spicy food:
Material
- juice of half a lemon
- 2-3 tbsp Nannari syrup
- 1 tall glass cold water
- 5 ice cubes
- 1 tbsp soaked sabja (basil) seeds (optional)
- a pinch of salt
Add all the ingredients one by one, mix with ice and serve chilled.
Nannari Sharbat is a great accompaniment to spicy food.
Photo Courtesy: Ashwin Rajagopalan
Also read: 5 DIY Cocktail Recipes with a South Indian Twist
Kambu Kuzu (Millet Porridge) Recipe
Many households in the urban centers of Tamil Nadu have rediscovered the magic of millets. A wide selection of millet is available in some organic stores or small stores selling local ingredients. Kambu is the Tamil name of millet. This delicious and healthy drink is sold throughout the state, especially in the warmer months:
Material
- 1 cup broken kambu (pearl) millet
- 3 cups water to cook millet
- 2 cups thick buttermilk
- Chopped green chillies and onions (as per taste)
- salt to taste)
Method
- Soak the millet in water for an hour.
- Drain the water completely.
- Pour three cups of water in a heavy bottomed vessel and add (dried) millet into it.
- Start cooking on medium flame and keep stirring to avoid lumps. Cook until it thickens and then let it cool completely.
- Wet your hands and roll the mixture into balls.
- Partially dip these balls in a bowl of water and refrigerate for 2 hours.
- Take a small portion from the millet balls and a little water used for soaking. Mix well without adding any lumps.
- Add salt and buttermilk and mix well until you reach the desired consistency.
You can serve it with chopped onions and green chillies. In many homes it is also served with pickles or sun-roasted chillies.
Sambaram (Kerala style buttermilk)
Of all the versions of buttermilk in South India, I am fond of sambaram. This is perhaps because of its unique flavors and ingredients and my memories of the first time I tasted this refreshing drink during the summer days in Thrissur. I have tried different versions of Sambaram all over Kerala and almost every home and region has its own distinct taste.
Lemon leaf flavored sambaram: Combine ginger, green chillies, curry leaves and crushed lemon leaves with buttermilk in a blender. You can add a small amount of lemon juice in place of lemon leaves.
Sambaram with shallots: Combine green chillies, curry leaves and finely chopped shallots with buttermilk in a blender. This is a version I have tried in southern Kerala and the shallots add a unique flavour.
