Beyond Pakoras: What India Eats When It Pours
As the monsoon rain taps gently on windows and children float paper boats in the street, the aroma of hot fritters wafts through homes. Across India, the monsoon unites us in a vibrant culinary celebration, creating a visual and gastronomic feast – whether it’s your favourite melodies from the 1980s playing softly in the background or the intoxicating scent of earth after rain, now is the time to embrace comfort foods paired with a warm beverage.
Indulge in the flavours of the season, savouring dishes that harmonise with the cosy, rain-soaked air. Here are five delectable recipes that celebrate the heartwarming tastes of monsoon.
1) Karkidaka Kanji, Kerala
A traditional porridge from Kerala, known for its immunity-boosting properties, Karkidaka Kanji is commonly prepared during the Karkidakam (monsoon) month. This period, characterised by heavy rainfall, traditionally sees a rise in illness, making this dish a staple in Kerala’s monsoon diet.
To prepare it, wash and boil 100 grams of Navara rice, along with 25 grams of fenugreek seeds and 10 grams of halim seeds in one litre of water. Once the mixture starts boiling, add coconut milk and then remove from the heat. Mix in five grams each of dried ginger powder, crushed pepper, cumin, turmeric, garlic, and carom seeds, and let it sit for five to 10 minutes.
2) Pundi Gatti, Karnataka
Explore the rich flavours of Karnataka with Pundi Gatti, a delicacy prepared using steamed rice dumplings. Home cook Sandhya Bhat shares the recipe for this traditional delight originating from the coastal and Malnad regions of Karnataka, particularly popular in Udupi, Mangalore, and Tamil Nadu.
Begin by heating a teaspoon of cooking oil in a pan over medium heat. Add mustard seeds and let them splutter. To bring in some crunch, add one teaspoon each of urad dal and chana dal, a handful of curry leaves, and a pinch (about one-fourth teaspoon) of asafoetida. Stir everything around until the dals turn golden brown and fragrant.
Now stir in your idli rava (cream of rice or rice semolina) for two to three minutes until you can smell a nutty aroma stimulating your nostrils. Add grated coconut and sauté briefly — this adds that signature coastal flavour.
Pour in two cups of water, season with salt, and cook for four to five minutes, stirring to form a soft dough. Let it cool slightly, then shape into small balls, making a slight depression in each with your thumb and steam for 15 minutes until done. Prick with a toothpick and if it comes out clean, your piping hot Pundi Gatta are ready for the plate
Serve your hot Pundi Gatti with your favorite coconut chutney, sambar, or even a spicy onion gravy. Soft, mildly spiced, and incredibly satisfying — it’s a taste of Karnataka you’ll want to make again.
3) Egg Bonda, Tamil Nadu
A delightful Tamil street food, egg bonda is a perfect monsoon treat with its crispy, golden-brown crust. The snack tantalises taste buds with its rich flavours while being packed with high protein content.
First things first — boil your eggs with a little salt. Once they’re done and cooled, peel them and cut each one in half. Set aside and try not to snack on them just yet!
In a mixer, blend together some onion, green chilli, ginger, and garlic into a smooth paste. This adds that spicy, aromatic punch. Take some besan (gram flour) in a bowl and add your favourite spices — think red chilli powder, turmeric, cumin, and a pinch of salt. Stir in the onion-garlic paste, then add water little by little until you have a thick batter that clings well to the eggs.
Heat oil in a deep pan. Dip each egg half (cut side down) into the batter, making sure it’s nicely coated. Gently drop into the hot oil and fry until they’re golden brown and crisp on the outside. Sprinkle a bit of chaat masala on top right after frying. Serve hot with your favorite mint chutney or tamarind dip — and of course, a steaming cup of tea.
4) Paa Saa, Arunachal Pradesh
Paa Saa is a much-loved traditional dish from the Tai Khamti community in Arunachal Pradesh. The name simply means ‘minced fish,’ which is exactly what goes into it — fresh, local fish full of flavour. But it’s not just about taste — Paa Saa is a beautiful part of the region’s cultural identity, passed down through generations with pride.
Paa Saa is comfort in a bowl — a warm, aromatic fish soup that starts with 700 ml of water gently simmered with a bit of salt, chopped ginger, and garlic. A spoonful of red chili paste adds just the right kick, while chunks of fresh bhetki fish soak up all that flavour as they cook slowly for about 15 minutes.
What makes it extra special? The lovely green tint and earthy flavour from Khumpatt leaves! Add in some bamboo shoots, leafy greens, and seasonal veggies, and you’ve got a monsoon favorite that’s wholesome and soul-soothing. Best served hot, it’s the perfect dish to cozy up with on a rainy day in Arunachal.
5) Khichuri rice and brinjal fry, West Bengal
When the monsoon clouds gather over West Bengal, homes fill with the comforting aroma of Khichuri, a beloved rice and lentil dish. Often accompanied by Beguni, crispy fried brinjal slices dipped in a seasoned gram flour batter, this combination becomes a soul-soothing meal cherished across Bengali households.
To prepare a delicious khichuri, start by dry roasting moong dal. Meanwhile, soak the rice in water for at least two to three hours. In a pan, heat five to six ablespoons of mustard oil and fry assorted vegetables individually for about 10 minutes, then set aside.
In a large pan, heat five to six tablespoons of mustard oil for that pungent mustard kick is a signature of Bengali cooking!
Lightly fry your veggies — potatoes, cauliflower, carrots — one by one until they’re slightly golden. Set them aside for now.
In the same pan, heat a little more mustard oil (about 3 to 4 tablespoons). Add a couple of bay leaves and a spoonful of ginger paste. Give it a quick sauté.
Toss in some chopped tomatoes and a splash of water. Now add your soaked rice, salt, and turmeric powder — this gives khichuri its signature golden color.
Mix in the roasted moong dal and pour enough water to cook everything gently (think soft and porridge-like). Let it simmer on medium heat for about 20 minutes.
Add the fried veggies back into the pan, cover, and let everything bubble together for another 10 minutes. Your kitchen should smell amazing by now!
Stir in a generous spoon of ghee and a handful of frozen peas. Add some slit green chilies if you like a bit of heat.
For Beguni, slice brinjals into thin rounds, sprinkle with salt and turmeric, and let them sit for a few minutes. Heat oil in a pan and fry until crispy and golden brown on both sides.
Serve hot with a squeeze of lemon on top!
Happy monsoon!
Edited by Saumya Singh.
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