PAANAGAM | PANAKAM | SRI RAMA NAVAMI RECIPES

Panakam | pakagam is normally prepared during Sri rama navami along with Neer Mor and Vadaparuppu . During my child hood days i never drink panagam as my mom will forcefully tell me drink . But some how after marriage , few years later i started liking  panakam. Apart from making panakam for rama navami my we make this during the time we make lakshmi pooja at home and on the days when we read Sundara kanda Parayanam. During the days when were in Chennai, me and my mil will visit to the west mamabalam ayodaya mandapam and relish the neer mor, panagam and vada paruppu they give there as prasadams.

INGREDIENTS:

JAGGERY(POWDERED)	1/2 CUP
WATER	3 CUPS
DRY GINGER POWDER(SUKKU)	1/8 TSP
CARDAMOM POWDER	A PINCH
LEMON JUICE	1 TBLSP

METHOD:

• Soak the jaggery in water for 15 minutes.
• Filter the jaggery to take out the impurities.
• add dry ginger powder,cardamom powder and lemon juice.
• Mix well. Panakam is ready for neivedhyam.

Note:

• apart from making this for rama navami, this is a best summer cooler.
• Panakam is very healthy too and best when serve chilled.
• Edible camphor(pachakalpuram) can be used.

 

 

 

 

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SPICY BUTTER MILK (NEER MOR) RECIPE- SUMMER COOLER.

  Neer Mor or Masala Chaasis prepared usually during rama navami along with Kosumalli and my mom makes this almost everyday during summer. It is a very healthy drink .

INGREDIENTS:

PLAIN YOGURT	1 CUP
WATER	2 CUPS
GREEN CHILI	1 NO
GINGER	1 SMALL PIECE
CORIANDER LEAVES	FEW
CURRY LEAVES	FEW
OIL	FEW DROPS
MUSTARD SEEDS	1/4 TSP
ASAFOETIDA	A PINCH
SALT	AS NEEDED

METHOD:

• Grind chili, ginger, coriander leaves, curry leaves coarsely.
• Whisk the yogurt with a hand whisk and add 2 cups of water to this.
• Add the coarsely ground mixture to this and add salt to this.
• Temper with mustard seeds and asafoetida.
• Serve chilled.

KOSUMALLI – CARROT AND CUCUMBER SALAD – RAMA NAVAMI RECIPE

     Kosumalli or kosambari or vada paruppu is a traditional dish prepared in our family during all festivals and grand feasts. During rama navami also they prepare this along with neer mor(spiced butter milk) and panagam. Though i wanted to post the panagam recipe, when i was about to make this i noticed that i was running out of jaggery which is the main ingredient of making panagam. So i headed upon to post the recipe of kosumalli.

Will update stepwise pictures soon.

INGREDIENTS:

YELLOW MOONG DAL	1/4 CUP
CARROT	1 NO
CUCUMBER	1 NO
SALT	AS NEEDED
OIL	1/2 TSP
MUSTARD SEEDS	1/4 TSP
ASAFOETIDA	A PINCH
GREEN CHILLI	1 NO
COCONUT GRATED	1 TBLSP(OPTIONAL)
LEMON JUICE	1 TSP
CORIANDER LEAVES	FEW

METHOD:

• Boil a cup of water nicely and when it comes to a rolling boil, switch off the flame and put the yellow moong dal to this and let this sit for 15 – 20 minutes.
• Drain the water and add the transfer this to a wide bowl.
• Grate the carrots and cucumber and add to the dal.
• Add salt and temper with mustard seeds, green chili , asafoetida and coriander leaves.
• Mix well. Add lemon juice and mix nicely.
• Add the grated coconut(if using) just before serving.