Sri Rama Navami is the first festival after Varuda Pirappu. It falls on the navami day of sukla paksham (Waxing moon) after the tamizh new year. As it is a festival during summer months, Neer Moor( Butter milk) and Panagam ( Sweetened water) are the main naivedyams for the lord. Kosamari (Salad) using Cucumber is also prepared. On road sides people set up pandals (Tents) to supply Neer Moor and Panagam stored in large earthern pots, to passers by.
Recipes for Neer More, Panagam (Paanagam) and Kosamari follow.
Neer Moor
Ingredients
- Curd – 2 table spoons
- Drinking water – 2 cups
- Curry leaves 1 twig finely chopped
- A pinch of salt
Method
- Beat the curd well adding all ingredients.
- Store in a Earthern pot or a copper vessel. You can also refrigerate for 1 hour.
Paanagam
Ingredients
- Drinking water – 2 cups
- Jaggery – 3 teaspoons
- Cardamom – 1 no
- Lemon juice – 1 teaspoon
Method
- Mix all ingredients and strain to remove impurities in jaggery.
- Store in an earthern pot or copper vessel or chill in the fridge.
Kosmari
Ingredients
- Cucumber – 1 no
- Moong dal 2 table spoons
- Coriander leaves – 2 twigs
- Grated coconut 2 table spoons
- Green chillies – 1 no
- Salt to taste
Method
- Peel and grate the cucumber. Soak the moong dal for 15 minutes and drain.
- Mix the grated cucumber, soaked dal, finely chopped coriander leaves and green chillies and salt.
Serve chilled.
Menu for Sri Rama Navami is my second entry for RCI-Tamizh Festivals hosted by Viji of Vcuisine.
Read the Round up of all Entries Here
Dear Lathamma, I remember my mom making these recipes back home.. esp the ‘panakam’… U reminded me of her… love the kosamri too..
Wishing you and your family a very happy Vijayadashami lathamma..:D
and Yay Yay Yay, I am the first to comment..:)
Yes Siri, I know some of you will be waiting for my post!:)) Happy vijayadasami to you too!!:))latha.
Great entry for RCI Latha. Love the recipes. I am cooking this Sunday too. This time I am cooking Tamil Nadu style for RCI instead of Kannadiga style! Bought a cookbook about Tamil festivals too!:)
For Deepavali, I am making your Mysore Pak , with Ghee and all exactly as you say but less quantity. I have already posted my version but I like your’s better. Not afraid of Ghee this time!:D
Waiting for your post on Tamizh festivals Asha!:)) While preparing Mysoor pak just forget about calories and concentrate on the sweet!:)) latha.
I love paankam…This is a must during Srirama navami….also,we make this panakam during marriages…….I absolutely love it 🙂
Yes Sirisha, it is a wonderful thirst quencher!:))latha.
You are so wonderfully thorough in your explanations and method. Thank you 🙂
Thanks sivani! I have to be thourough after 26 years of experience!!:)) latha.
Those are such nice entries for RCI…We too make panakam for Sree Ramanavami. Btw Check in my blog, you have received an award.
Oh !! Thanks a ton for the award Padma!!:)) All the fellow bloggers love and affection boosts my energy!:)) latha.
I love both, neer moru and panagam… 🙂 Thank you for these recipes.
Thanks laavanya!:)) latha.
my favourites:) amma adds little bit sukku powder to the panagam. but I always prefer neer mooru.
Paanagam prepared during SriRsma Navami is to quench the thrist! It is preferable not to add sukku podi!:)) latha.
I grew up in my grandma’s house and I remember seeing all these during festivals. Looks great. Nice entry for the event. Thanks for sharing all these traditional recipes.
This is elixir. After singing for hours on Radha Kalyanam, this is something I look fwd to.
I love Moor and the Panagam, they both are so tasty and satisfying in their own ways:)
panakam is my favorite…but unfortunately amma used to make it only for srirama navami…wish I get to drink this now…
wow this looks so simple…i can imagine how soothing it must be in the stifling heat…
Neer more and panagam….I like very much,thankyou for the kosmari recipe…:))
Ramar is so much more easier to deal with than Krishnar who demands all these rice pwd treats. I love neer mooru and kosmari (we call it vada paruppu). I have kept kolu and have been extremely busy this navarathri with visitors and visits to other’s people’s kolus. I will try to sqeeze in my kolu pics before the deadline! Happy saraswathi poojai and vijaya dasami.
i love mor and panagam..actually when amma used to make panagam for prasadam…i would allow everyone only a sip…i would stand monitering them ..so that they don’t take a big gulp!!
Hi Latha,
Nice to know about Tamil Rama Navami-recipes. We make panakam, vada pappu and pulihora for Sree Rama Navami. We use pepper in panakam instead of cardamom. In Andhra, Bhadrachalam temple is very famous for celebrating Sree Rama Navami.
Panaka is my favorite drink during the rama navami. Kosambri is such a wonderful raw dish!
Hi Latha,
I am going to post this recipe for Tamil New Year (RCI)
Looks nice. thanks for sharing.
I was thinking to ask you how to make paanakam, lathamma!!And you are here..as if reding my mind!!!
Have you tried Panakam they give us as prasadam for DATTI SEVAI or Poopanthal sevai during Ekadasi days in srirangam???
My ma in law and myself have tried making that SUPERB combo but have failed to bring in that exact taste..It has dark brown colour..do they use panai vellam for making it??I drink one glass each, a day, from the temple and get my throat SORE the next day…even then I continue for all those 20 days…coz I love that divine drink :D..
…and in the neer mor I add a dash of lime too..with a pinch of asafoetida..for extra refresh ment..
In kerala this is called SAMBHARAM..tore up curry leaves,leaves of lime, coarsely crushed grenn chillies and ginger plus kaya ppodi…tastes and smells heavenly!!!
Like the idea of storing in man panai..that would be really good..will def try!!:)
wow great spread esp the panaka maajige looks yum loved them all. Great entry for RCI !
Happy navratri to you all 🙂
Thank you so much Latha to cover this. Running out of time to cover some of the dishes and I am happy those are covered by others. Viji
Its really a yummy blog. Perfect name. Loved all ur recipes. Looking forward for more to explore.
Happy Dusshera.
Warm Vijaydashmi/Dassera greetings to you and yours!
[…] Recipes prepared on Sri Rama Navami […]
Neer moru and paanagam. They were away from my mind…and you brought it close. Thanks for reminding 🙂
My paati used to prepare paanagam daily for neivedyam.
Nice post.
[…] Srirama navami – 14th April […]
Your recipes are excellent. You made grated mangoes to the kosmalli along with cucumber. And then add a spoon of thaalippu with mustard seeds roasted in a spoon of oil. This makes excellent kosmari, or kosmalli as we call it.
our recipes are excellent. You may add grated mangoes to the kosmalli along with cucumber. And then add a spoon of thaalippu with mustard seeds roasted in a spoon of oil. This makes excellent kosmari, or kosmalli as we call it.