Nilakshi Sharma
Jyeshtha māsa brings with it the stillness of heat. Because with the start of Jyeshtha māsa the season of the Sun – Grishma rtu begins.
The balmy breezes of Basant rtu now give way to stillness, and the flowers and riotous blooms of Spring begin to wither under the ever-increasing heat of the Sun. In this month, the intensity of the Sun gains ferocity, bathing us in its dazzling brilliance and unrelenting heat.
Grishma is the season of intense heat and light, and the last of the three seasons of the first half of the solar year – Uttarāyana, which is characterised by the increasing intensity of the Sun. In the two months of Grishma rtu – Jyeshtha and Āshādha, the intensity of the Sun reaches its scorching peak. In the Taittirya Aranyaka the searing intensity of the season was attributed to the legions of Rudra (who we now worship as Shiva), “the white-attired legion of Rudra comes around in Summer; it hits the entire earth with its incomparable heat”.
The old Vedic names for the two months of Grishma rtu are Śukra and Śuchi – and refer to the “brightness and light of the summer months”. And the quality attributed to these two dazzling months of almost unbearable light is that of Śuṣma (the quality of the Sun or Fire that manifests as light or lustre) or Tejas (which is the same quality of light and lustre and fire that is in our bodies – in Ayurveda Tejas is linked to the seven Dhātus in our body) that dries up. To put in terms of how it impacts us: Summer is the season that impacts Tejas by enervating it. It does so because Ruska or dryness is the dominant characteristic of Grishma rtu– there is a dearth of moisture in the environment and this in turn leads to a depletion of energy in our bodies.
Cooling Tastes for Summer
Dehydration, exhaustion and a lack of energy are common experiences during this month and the next. The heat of this Pitta-dominant season also weakens our digestive Agni.
We need to consume foods that are light on digestion and are cooling and hydrating to counter the drying heat that surrounds us. Cucumbers, Coconut water, Watermelon, Jamun, Mint, Fennel seeds, Gourds, Jackfruit, Nimbu Paani (Lemonade), Aam Panna (made from raw green Mangoes), Yoghurt… the list of traditional Summer foods, fruits and spices is a familiar one. The traditional bounty of Summer consists of many fruits that can offer us cooling relief and hydration such as Watermelon and Melons. And then there are the traditional recipes that have been passed down through generations. Below are some truly time-tested food recipes and traditions that all of us can benefit from in this month and the next.
Onion Raita: 1 Onion, finely chopped + 1 Tbsp fresh Coriander, finely chopped + 1 cup of Yoghurt + 2 to 3 green Chillies, deseeded and finely chopped + Salt, Pepper & roasted Cumin seeds as per taste. Mix and enjoy as a delicious accompaniment to meals.
Onions offer a high concentration of vitamins A, B & C, antioxidants and iron. The pungent Onion can help with digestive issues by stimulating the release of digestive juices. It can also promote good bacteria in the gut. Onion also offers potassium and sodium, which can help maintain the right electrolyte balance in the body. But most of all Onions contain volatile oils which can help in regulating body temperature, keeping us cool as the heat rises.
Jal Jeera Dry Mix: Take 1 Tbsp each of: Dry roasted Cumin seeds + Cumin seed powder (dry roasted & ground) + Aamchur powder (raw Mango powder) + Jaggery powder. Add Black Salt as per taste. Mix and keep in an airtight container.
To make: Blend 1 Tbsp of fresh Coriander and Mint leaves with a little water to create a paste. To this paste add dry mix (1/2 Tbsp or as per taste) and 2 glasses of water and stir. Keep aside for a few hours for the flavours to meld. Ideally keep in a terracotta bottle or vessel for a subtle earthy taste. Serve chilled.
This simple drink balances three tastes: sour, salty and sweet. Cumin supports our digestive system, which is much needed in the Summer season when our digestive fires weaken. A gentle appetite stimulant, Cumin can also help with keeping our blood sugar levels stable. Each of the traditional ingredients offers its own taste and health benefits; Jaggery can help support liver function, Mint and raw Mango powder can help provide a vitamin boost and support the digestive system.
Aam Panna: 1 green, unripe Mango + Roasted Cumin powder, Jaggery powder & Rock Salt as per taste.
To make: Either pressure cook a whole raw Mango (with 1 cup of water per Mango) to soft consistency (3 to 4 whistles) or slow roast it over a flame until the skin is charred (similar to the roasting of an eggplant for Baingan Bharta). Now separate and set aside the Mango pulp and discard the seed and skin. Blend the Mango pulp and spices together to create your Aam Panna concentrate. Transfer to a glass container and keep in the refrigerator. To serve add 1 Tbsp (or more as per taste) of concentrate to a glass and top with chilled water. Add ice cubes if desired and some chopped Mint leaves for garnish.
Aam Panna offers the health benefits of raw Mangoes, which “help in avoiding common liver ailments by stimulating bile production which in turn helps the liver to function better. Bile secretion allows cholesterol, bilirubin, toxins and drugs to be removed from the system.” Other nutrients include vitamins A, B1, B2 and C; with iron, calcium, folate, pectin, and choline also being present. But most of all it has a cooling and hydrating effect on our bodies.
Gond Katira: Soak a teaspoon of Gond crystals overnight in a bowl of water. By the morning it transforms into a soft jelly. Take a teaspoon of the jelly and stir into a glass of water or milk. For taste you can add some sugar or sherbet.
Gond Katira (Tragacanth gum) is a resin derived from the sap of plants in the Astragalus family. Gond Katira is ideal for use during the two months of Summer due to its intense cooling and hydrating properties. Along with cooling, Gond Katira also offers us calcium, magnesium, potassium, sodium and fibre. It also has trace amounts of iron and zinc. Thus, in addition to its cooling and hydrating benefits, Gond Katira also works as a healthy natural laxative. Beyond that it also helps our skin be more healthy. It has an inflammatory impact as well.
But there are some cautions:
Adequate Hydration: It must never be consumed alone – it must always be consumed with adequate water – at least one full glass of water for a teaspoon of Gond Katira jelly.
Allergic reaction: Some people may have an allergic reaction – so the first time you try it please be on the lookout for the symptoms of an allergy – skin rash, itchiness, swelling or difficulty breathing. Please seek immediate medical help in the last case.
Overconsumption: Less is definitely more. Too much can lead to digestive issues such as bloating and gas or an upset stomach. A teaspoon a day is more than enough.
Lastly, Gond Katira is not the same as Gond. The former is cooling and thus ideal for Summers while the latter is heating and ideal during Winters.
Rituals of Self Care
We share again some of our most loved rituals of selfcare for the season of heat.
- Silver, the metal once attributed to the Moon, has traditionally been associated with cooling properties. Hence, drinking water that has been kept in a Silver vessel or glass overnight is a traditional morning ritual thought to be beneficial during the Summer season. This is especially recommended for Pitta prone people.
- Refrigerate pure Rose Water (ideally in a glass bottle). Spritz your face with it for awakening and refreshing your skin instantly throughout the day.
- A tilak of pure Chandan (Sandalwood) paste on the forehead can help keep our nervous system calm while its fragrance has a grounding and cooling effect on our senses.
- Wearing fresh Jasmine flowers in our hair or around the neck in a garland can be a deeply refreshing and uplifting summer ritual of delight.
- Do please keep a large terracotta bowl filled with water on your terrace or balcony. This will attract an extraordinary number of birds of different types throughout the day. Refill the bowl as needed because it will be getting used a lot.
Rituals of Delight
Summer was once the season of fragrance – the earthy scent of Khus, the sensuous sweetness of Champaka and the eroticism of Mogra and the coolness of Sandalwood paste.
A cooling seasonal ritual is the wearing of Mogra and Champaka as garlands or in the hair. You can even place some fresh flowers in a Silver or glass bowl and sprinkle them with water to create a fragrant ambience. Apart from the delight their scent offers, each of these traditionally used flower or wood also offer therapeutic benefits for coping with the season’s impact.
Vetiver (Khus): Traditionally chiks (woven blinds) made of Vetiver were used in summer. When sprinkled with water they released the aroma of deep earth, at once cooling and refreshing. Vetiver is also cooling when taken internally. A handful of cleaned and dried Vetiver roots can be dropped in a glass jug. Fill with drinking water and let it sit for a few hours. The result is water with a faint tang of Vetiver which then offers cooling relief to the body along with hydration. If you choose you can use an earthen clay pot or jug to soak the Vetiver roots in. The result is water that tastes of the deep dark cooling earth itself.
Jasmine (Mogra): The ritual of wearing fresh Mogra flowers in the hair is one that is particularly good for the summer season. Along with fragrant delight the scent of Mogra has a calming effect on our nervous system. Its deep undertones uplift the spirit.
Sandalwood (Chandan): If there is a king amongst the traditional fragrances of the subcontinent, it would undoubtedly be Sandalwood. Complex, nuanced, deeply cooling yet with a layered warm undertone, the scent of Sandalwood is quite possibly a scent of the sacred. The tradition of wearing Sandalwood as a Tilak is one that benefits our nervous system by offering it relaxation and a sense of calm. A face mask with pure Sandalwood powder is also a traditional beauty ritual for calming the skin and for a glowing complexion as it calms and heals the skin. Among others, Sandalwood has powerful anti-inflammatory properties.
Shaded Summer Delights
Even to this month of ever-increasing heat and light there is its own beauty. The soft fragrance of Madhu Malati in full bloom, the tart sourness of a raw green Mango, the sweetness of a ripe Mango, the call of a Koel on long still afternoons, the soft cooling scent of Khus permeating the house… Grishma rtu in the northern half of the subcontinent is an experience of intensity. But in the scorching, dry heat that sweeps across the land, we learn to treasure simple delights. We enjoy the gentle relief of shade and the taste of water that has been stored in earthen clay pots, which is somehow more satisfying in quenching thirst than ice-water. We look forward to dusk that is scented with fresh Jasmine flowers and the taste of Kulfi and Thandai. The comfort of sheer muslin, the beauty of a white jamdani saree, the crisp coolness of a chikankari kurta, the serenity of white… all of these offer an unparalleled delight in the summer season.
May the intensity of Grishma rtu also delight you with intensity of its shaded delights.
Absolutely beautifully written
Thank you for sharing
Love the articles you guys share . Bring me closer to tradition and nature