Beat the heat in desi-style with these regional recipes.

Summer season calls for all kinds of refreshing, breezy, and cooling recipes, all to beat the scorching temperatures. Especially living in a country like India, where our diverse cuisine is packed with flavors. Every state has its own cuisine for each season so no matter wherever you go, you will not be disappointed. Not to mention, the summer brings with it the king of fruits, and somehow our cuisine has managed to add the goodness of mangoes even in our staples.

While every place has its own set of delicacies to beat the heat, here are 5 regional summer recipes, sporting the ever-favorite mango, that you must try:

Ras No Fajeto from Gujarat
Come every mango season this one dish does not skip a Gujarati’s summer menu. Fajeto is a yogurt and mango-based curry that is tangy, hot, sweet, and simply delicious. Made with mango puree simmered with yogurt and spices, this dish is best served with hot steamed rice.

Aambyacha Sasav from Goa
Like most Goan curries, sasav is made with smaller mangoes (aka sucking mangoes) in a fresh coconut-based curry enjoyed in summer! This easy and quick recipe is tangy, sweet, and mildly spicy while also sporting the prominent flavor of mustard seeds, or save as they are called in Konkani.

Mambazha Puliserry from Kerala
Mambazha pulissery is a dish native to Kerala, made with ripe mangoes, coconut, and curd. The rich gravy which is mildly spiced and has a sweet and sour taste is just as easy to make as it is delicious

Mamidikaya Pappu from Andhra Pradesh
Mamidikaya pappu or mango dal, from Andhra Pradesh, is a simple lentil dish made with unripe mangoes, lentils, spices, and curry leaves. This dal is best enjoyed with hot rice mixed with ghee and avakaya (a popular mango pickle, also native to the state), and is a local’s comfort food.

Kairicha Kayras/Methamba from Maharashtra
Kairicha kayras/methamba is a Maharashtrian sweet and sour pickle made with raw mango. Easy to make, using only a handful of household ingredients, methamba not only goes perfectly as a side dish with any and every meal you have but also lets you relish mangoes be it summer, monsoon, or winter.

Now that we are already in May, do you see yourself preparing a regional feast at home?