Sun-Dried Memories of Summer

There was a time when summer was more than just a hot season. It was a time of preparation, preservation and togetherness.

During summer holidays, homes would come alive with activity. Papads covered terraces, sandige dried under the bright sun, and jars of mango pickle rested patiently in corners of the house. The air carried the aroma of roasted spices, raw mangoes, and freshly prepared food.

In our home, my mother would prepare varieties of papads, sandige, and mango pickle every year. The strong summer sun made it easy to dry and preserve food naturally. Since schools were closed, everyone at home took part in the work.

In my native place, my ajji carefully preserved raw mangoes in salt for use throughout the year. Along with this came the annual preparation of papads and other seasonal foods that could be stored for months ahead.

Many traditional foods depended on summer sunlight:

• Papad

• Sandige

• Mango pickle

• Sun-dried fish

• Shikakai powder

• Jackfruit papad and chips

• Chutney pudi

• Chilli powder

• Coriander powder

• Coconut oil

• Lime juice

These preparations were not only practical but deeply connected to seasonal living and household traditions. Children helped carry trays, turn papads while drying, and keep birds away. The work brought families together.

Today, such scenes are becoming rare in many households.

Smaller families, apartment living, busy routines, and easy access to packaged foods have gradually reduced these practices at home. Traditional food preparation now requires time and space that many families no longer have.

Yet the appreciation for homemade taste remains. In our shop, we have recently been receiving more orders for freshly made chilli powder and coriander powder. People continue to value freshness, purity, and traditional methods, even if they cannot prepare everything themselves.

Perhaps the tradition has not disappeared — it has simply changed hands.

What was once prepared in every household is now preserved by small shops, local makers, and families that continue these practices with care. Along with the food, they also carry forward memories of a way of life shaped by seasons, patience, and community.