What Indian Food To eat During Fever

Indian Food To Eat During Fever

When we have fever we do not feel like eating anything. Sometimes we even lose our appetite. But body needs nourishment at this stage. We have collected some recipes here which will not only help in providing the nourishment but are also comfort food. They will help in improving the taste and increase in appetite also.

Home Remedy To Cure Low Grade Fever:

  1. To bring fever down this is a good remedy. Boil 20 Tulsi leaves along with 2 cloves in 1 litre of water. Boil it till the water reduces to half the quantity.
    Strain this and keep it in a bottle. Drink this concoction every 2 hours.

There are few Indian food to eat during fever. These not only are easy to digest but also help in improving the bad taste in the mouth. During fever it is important not to eat greasy, difficult to digest or spicy.

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Indian Food Food To Eat In Fever:

Moong Dal Khichdi:

Moong Dal Khichdi Recipe

Moong dal khichdi is very easy on stomach and is great during fever or any kind of sickness. The moong dal khichdi is a best wholesome meal. Moong Dal along with curd/dahi is highly recommended when you have an upset stomach or high fever.


  • 1/2 cup Yellow or Green Moong Dal
  • 1/2 cup Rice
  • 1/2 tsp coasrely ground Black Pepper Powder
  • 3 cup Water
  • 1 tsp Clarified butter (ghee)
  • 1/2 tsp Jeera (Cumin Seeds)
  • 1/2 tsp Salt

How to Make Moong Dal Khichdi :

  1. Take equal quantity of yellow moong dal (yellow split gram) and rice and rinse thoroughly in water.
  2. Pour the dal and rice in a pressure cooker.
  3. Add 3 cup of water and salt and mix well. For one part of rice & dal mixture we will add 3 parts of water to make moong dal khichdi.
  4. Turn on the gas and let the rice and dal mixture comes to boil once.
  5. Close the lid of pressure cooker and cook for 15 mins or for 3 to 4 whistles.
  6. Now turn off the gas and let pressure cooker gets cooled down naturally.
  7. Give a stir to moong dal khichdi and for temper in small pan added desi ghee when comes lukewarm added jeera seeds pour it over the khichdi.
  8. Serve moong dal khichdi warm with dahi / curd.

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Clear Chicken Soup:

Chicken Clear Soup

It is advisable to consume clear chicken soup when running high fever. It is also improves the lost appetite.


  • 100 grams Chicken
  • 10 pods Garlic
  • 2 tsp crushed Black Pepper
  • Pinch of Turmeric
  • Few strands of coriander leaves
  • Salt as per taste
  • 500ml water

How to make clear chicken soup :

  1. Put everything in a pressure cooker and cook for 2 whistle. Then simmer on low flame for 10 min.
  2. Once the pressure releases naturally , strain and serve the liquid.

Tomato Soup:


  • 3 red ripe Tomatoes
  • 1 Carrot ( washed and cut into chunks)
  • 2 thick cloves of garlic
  • 1 small piece of ginger
  • Salt to taste
  • Freshly grounded black pepper
  • Herbs of your choice—- oregano/ thyme/ rosemary
  • Butter/ Ghee


  1. Heat butter in a heavy bottom pan. Add chopped garlic, ginger and add chopped tomatoes and carrot. Add salt.
  2. Add 1 cup of water and pressure cook it for 1 whistle. Allow to cool down naturally.
  3. When completely at room temperature and then transfer to a mixer grinder. Grind to a fine paste.
  4. Take one tsp of butter in the same pan. Transfer the soup. Add the required water. Depends upon the consistency you need.
  5. Let it boil. Add freshly grounded black pepper powder. Switch off the gas.
  6. Serve the soup in a soup bowl and garnish with herbs like oregano or rosemary.

Eating your favorite comfort food during fever will ease out your uneasiness. A happy tummy makes all the discomfort go away.

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Tomato Pepper Rasam

Tomato Pepper Rasam

Perfect remedy for loss of taste and appetite during fever. You can serve with boiled rice. Make sure it is not too spicy. You can adjust all the spices according to your own liking.


  • 2 cups Water
  • 2 – 3 Tomato
  • 1/2 tsp Tamarind
  • 1/4 tsp Fenugreek
  • 1/2 tsp Jeera (Cumin Seeds)
  • 1 tsp Black Pepper Corns
  • 1/4 tsp Haldi (Turmeric)
  • Few roughly chopped coriander
  • Few Curry leaves
  • Salt to taste
  • 1 tsp Sugar

For tadka

  • 1 tsp Ghee / Oil
  • 2 – 3 Garlic Pods
  • 1/4 tsp Mustard (Rai)
  • 1 Dry Whole Red Chilli
  • 1/2 tsp Jeera (Cumin Seeds)
  • 1/8 tsp Hing (Asafoetida)
  • 1/4 tsp Haldi (Turmeric)
  • Few Curry leaves

How to make Tomato Pepper Rasam:

  1. In a pressure cooker put all these ingredients and cook for 2 – 3 whistles. Let the pressure release naturally. Alternately you can cook all the ingredients in a pan for 10 – 15 minutes.
  2. When slightly cool, strain everything and keep it ready for tadka.
  3. In a small pan, heat ghee, add the mustard seeds. When the seeds begin to crackle, add cumin seeds.
  4. When the seeds begin to crckle add hing, haldi, curry leaves, garlic pods and dry red chilli.
  5. Cook for 1 min or till the garlic is fried brown.
  6. Pour it over the strained tomato rasam.
  7. Garnish with fresh coriander.

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Curd Rice :

Curd Rice


1 cup Boiled Rice
1 1/2 cup Curd (Dahi) (Avoid using sour yogurt.
2 tblsp Fresh Coriander Leaves
Salt as per taste
For the tempering/tadka:
1/2 tsp Ghee
1/2 tsp Jeera Seeds (Cumin Seeds)
1/2 tsp Rai (Mustard Seeds)
1/2 tsp Urad Dal
1 tblsp grated Ginger
2 Green Chillies finely chopped (optional)
few curry leaves

How to make curd rice:

  • Whisk the curd until its smooth. If the yogurt is too thick, you can add little milk and whisk it well.
  • Now add yogurt, coriander leaves and salt to the rice and mix well and set it aside.
  • Now to prepare the Tadka/tempering, heat ghee in a pan. When the ghee is hot, add cumin seeds, mustard seeds, urad dal and curry leaves. When the seeds start to crackle, add the grated ginger and chopped green chillies and saute.
  • Add this tempering to the rice and mix well.
  • Curd rice is the perfect comfort food during fever.



1 cup Sooji (Rava)
1 cup finely chopped white onions
1 tblsp finely chopped ginger
5-6 green chillies slit
Curry leaves sprig or two
1/2 tsp Mustard seeds
1/4 cup Ghee
Salt to taste
1 tblsp Fresh Coriander Leaves

  1. In a kadhai on low flame dry the roast the sooji. Keep aside.
  2. In a medium sized kadai, add ghee, add mustard. When the rai begins to crackle add chopped onions, ginger, curry leaves and chillies.
  3. Sauté everything well on a medium to low flame. Please take care to NOT brown the onions. We want the onions to look translucent only but cooked through. This might take a few extra minutes but that’s how the upma will stay in a whitish color.
  4. Once it’s cooked, add 2 cups of warm water. And add your salt as well.
  5. Allow it to come to a boil.
  6. Add the sooji a little at a time, mix well and cook for a 5 minutes until done.
  7. Turn off flame. Serve with non spicy chutney

Tamatar Dhania Ka Shorba

Totally delicious and right dish to increase the appetite.


  • 6 medium Tomatoes chopped roughly
  • 1/2 cup chopped Fresh Coriander
  • 2 tblsp Besan (Gramflour)
  • 2 tblsp Butter
  • 1 tsp Jeers Seeds (Cumin Seeds)
  • 1 tsp Kashmiri Mirch Powder (For color and taste)
  • 1 tsp Salt
  • Sugar as per taste (Only if the Tomatoes are too sour)
  • 4 cups Water

How to make tamatar dhania shorba:

  1. Wash the tomatoes and chopped roughly. Keep aside.
  2. Wash the coriander leaves thoroughly under running water in a colander. Chop roughly.
  3. Reserve some for garnishing. Keep aside.
  4. In a pan melt the butter on low-medium heat.
  5. Add the jeera seeds and let them crackle.
  6. Sauté the beasn for a minute.
  7. Now add the chopped coriander. Sauté for 30 seconds.
  8. Add the tomatoes followed by 1 cup Water. Increase the flame.
  9. When it comes to a rolling boil, reduce heat to low and cook covered for about 15 minutes, stirring occasionally.
  10. Remove from heat, uncover & let it cool down completely.
  11. Gently pour the tomatoes along with the liquid in a large Blender Jar.
  12. Make a smooth purée.
  13. Transfer the Purée back to the same Saucepan. If your blender does not grind the seeds properly, then strain the soup through a sieve.
  14. Add 3 more cups of water.
  15. Boil the shorba over medium heat.
  16. Add the chili powder & Salt.
  17. You may add some sugar if required.
  18. Let it simmer over low heat for 7-8 minutes.
  19. Serve piping hot topped with chopped coriander leaves.

Few More Indian Food To Eat During Fever: