Old Summer Pulasari Recipe Keeps Body Cool During Heatwaves

The rising summer heat has been making daily life uncomfortable and many households are now turning back to traditional cooling foods. Among these forgotten recipes, Pulasari has slowly returned to kitchens because of its soothing effect on the body and its light, comforting taste that feels deeply rooted in old village cooking traditions.

To prepare this dish, the main ingredients include pumpkin pieces, tamarind extract, curd, onion, tomato, green chillies, turmeric, chilli powder, salt, a small piece of jaggery, garlic cloves, curry leaves, coriander leaves, and a little oil. Each ingredient plays a simple role in balancing taste and providing a cooling effect to the body during extreme heat.

The cooking process begins by soaking tamarind in water and extracting its juice. Pumpkin pieces are washed well and cooked until soft. In a pot, tamarind water is combined with pumpkin, onions, tomatoes and green chillies, then simmered slowly. Spices like turmeric, chilli powder and salt are added and allowed to blend until the pumpkin turns tender and absorbs the flavour completely.

In the final stage, jaggery and crushed garlic are added and gently boiled for a few more minutes. A separate tempering is prepared using oil, mustard seeds, cumin, urad dal, dried red chillies and curry leaves. This tempering is poured into the curry and mixed well, finishing the dish with a rich aroma before serving it hot with rice.

Pulasari is valued not just for its taste but also for its cooling and digestive benefits. The combination of pumpkin and tamarind helps reduce body heat while supporting digestion. It is especially comforting during peak summer days when the body needs light and natural foods that keep it calm and refreshed.