8 traditional foods sun-dried in April for year-rounad enjoyment

Come April in India, and scorching heat wraps the cities. But, instead of seeing it as a challenge, Indian housewives and traditional kitchens have always used it as an opportunity. For generations, this peak summer month has been the perfect time to prepare sun-dried foods that last for months and add extra flavor to daily meals. From an environmental perspective, sun-drying not only preserves seasonal produce but also naturally enhances taste without relying on artificial preservatives. According to experts, it is more than just a preservation method, it is a way to promote sustainable living. When sun-drying, a few precautions are inevitable. Make sure to use a clean, dust-free area with direct sunlight, and cover the food items with a thin cloth or mesh to protect them from insects and dirt. Always use airtight containers to store such foods to avoid spoilage. Take a look at 8 traditional foods sun-dried in April for year-round enjoyment.

This is one of the most loved sun-dried treats enjoyed across India. It is made from ripe mango pulp, where the pulp is sweetened, spread into thin layers, and left under the sun to dry slowly. The result is a chewy, tangy-sweet snack that is loved by people of all age groups. Similarly, raw mangoes are also used to make amchur, where the slices are dried and later ground into a fine powder. The powder is used throughout the year as a souring agent in many Indian dishes.

While it is also readily available in the market, there are homes that prefer to prepare them during this time at home. Also known as dried red chilies, these are mainly used for tadka and are made by simply leaving the red chiles to dry in the sun until they turn crisp and brittle. These are later used chutneys, and spice blends, adding depth and heat to recipes.

This is a popular side dish enjoyed with all types of rice dishes in India. It refers to thin, disc-shaped crackers made with lentil flour and combined with other ingredients like leafy green and beans. Once rolled and sun-dried, papads can be stored for months and quickly roasted or fried and enjoyed with rice and curries.

These are mostly made with lentils and are called badi or mangodi, where small dumplings are sun-dried and later added to curries. They rare crunchy and rich in protein, which goes well with steamed rice.

Another popular preparation is sun-dried chips. In India, people mostly make chips with potatoes, sabudana, sweet potato, beetroot, and carrot, where these ingredients are soaked in salted water and dried under the sun until crisp. These can be stored and deep-fried anytime for a quick snack. They also pair well with dal-chawal as a side for added crunch.

In many Indian homes, people sun-dry veggies like bottle gourd, bitter gourd, okra, cauliflower and cluster beans and they are used in off season to make veggies and curries.

These are colorful, ready-to-fry snacks made with starch-based dough—usually using ingredients like rice flour, wheat flour, or tapioca—and shaped into fun forms like wheels, nets, alphabets, or tubes. They are sun-dried and deep fried and used as an accompaniment to meals.

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