Rama Navami Prasadham Recipes / Neer Mor / Panakam / Kosambari

Rama Navami and it's Significance

The birth of Lord Vishnu's seventh incarnation Rama is celebrated as Ram Navami. In the Raghu Kula(Solar Dynasty),

Lord Ram appeared in Ayodhya as the son of King Dasharath and Queen Kaushalya. He was born at noon on the ninth day of Chaitra month. This day falls on the ninth day of Chaitra Navratri, which marks the end of the fasting period. The festival takes place in March or April according to the Gregorian calendar.

Though Rama Navami is celebrated all over India by Hindu diaspora special cities mentioned in the Ramayana (legend about Rama's life) observe major celebrations. These include Ayodhya (Uttar Pradesh), Rameswaram (Tamil Nadu), Bhadrachalam (Telangana) and Sitamarhi (Bihar).

The festivities in some places begin on the first day of Chaitra Navratri(Navratri that is celebrated in spring season and is different from regular Navratri which is celebrated in autumn season) and continue until Navami. Fasting, singing devotional songs, visiting the temple, and reciting hymns from the Ram Charitmanas are also part of the festivities.Enactment of Ram leela (Ramayana) is also done in some regions.Chariot procession of Ram, Sita and Laxman idols is done during the ceremony.

The festival's importance is that it symbolises the triumph of good over evil and the creation of the dharma to defeat the adharma.

I have shared three important recipes that are made during Rama Navami celebrations.These include neer more (spiced buttermilk), panagam or panakam(cooling drink made with jaggery,dried ginger powder,tulsi leaves) and Kosambari a very simple traditional South Indian style salad made with cucumber,carrots and moong dal.

Check out the Rama Navami special prasadham recipes below.

Recipe Video

Neer Mor 

Neer mor or spiced buttermilk is one of the most healthiest, low-cost drink that can be made at home.

Buttermilk is low in calories .

It is rich in calcium (1 glass -28% of daily calcium requirement)

It is rich in vitamin riboflavin and proteins.

Helps to maintain healthy gut by aiding in digestion.

Prevents acidity.

Helps in liver detoxification.

Promotes healthy and glowing skin.

Helps in weight loss.

This neer mor (spiced buttermilk) is used as neivedanam (Prasad) during Rama Navami.

Ingredients

Curd-1/2 cup

Green chillies-1 no chopped very fine

Ginger-1 inch piece chopped very fine

Curry leaves and coriander leaves few

Mustard seeds-1/4 tsp

Cumin seeds-1/4 tsp

Asafoetida-a pinch

Oil-1/4 tsp

Salt to taste

Method

👉Whisk the curd by adding 1 1/2 cups of water(it should be very watery).You can do this in mixie.

👉Transfer the buttermilk to a bowl to this add green chillies,ginger, salt, curry leaves and coriander leaves.Heat oil in a small pan add the mustard seeds, cumin seeds and asafoetida allow it to splutter and add it to the buttermilk.Serve.

Note-

The curd should be sour,if not you can add 1 tsp lemon juice to the buttermilk.

If you are serving to small children grind the green chillies, ginger and curry leaves along with little curd in mixie then add it to the buttermilk and then serve.

Panagam/ Panakam

Panagam is a traditional South Indian drink made as a neivedanam during the auspicious occasion of Rama Navami.

It is a very healthy and refreshing drink for the hot summer.

Ingredients

Jaggery-1/2 cup grated

Dried ginger powder (Sukku podi)-1 tsp

Cardamom Powder-1/4 tsp

Pepper powder-1/8 tsp(optional)

Lemon juice-1/2 lemon

Salt to taste

Tulsi leaves few

Method

👉Dissolve the grated jaggery in 1 cup water, strain it to remove impurities if needed.

👉Now add all the other ingredients to it mix well .Refrigerate if desired or serve as such.

Kosambari / Cucumber carrot  moong dal kosambari / Koshambari recipe

Kosambari is a simple, refreshing and traditional South Indian salad variety made with green gram dal or Bengal gram dal and tempered with green chillies,coconut etc.and mixed with veggies like cucumber or

carrots.This kosambari salad is traditionally served during special occasions like Rama Navami.Kosambari is believed to be originated from Karnataka . Check out howto make this traditional and yummy kosambari recipe below.

Ingredients

Cucumber-1 cup diced to small cubes

Carrot-1/2 cup grated or chopped to small cubes

Green gram dal(Moong dal)-1 tbsp (soaked in hot water for 30 mins)

Green chillies-1 finely chopped

Grated coconut-1 tbsp

Coriander leaves few

Lemon juice-1/2 lemon

Salt to taste

Mustard seeds-1/4 tsp

Cumin seeds-1 tsp

Oil-1/4 tsp

Method

👉Wash and soak the dal for 1/2 hour in hot water. Discard the excess water.

👉Now in a mixing bowl add the chopped cucumbers, carrots​, moong dal, green chillies,salt,lemon juice, grated coconut, curry leaves, coriander leaves, mix well and serve immediately.

Note-

Add the salt and lemon juice finally while serving (otherwise the salad will become watery).