PANAKAM, NEER MOR RECIPE | RAMANAVAMI, TAMIL NEW YEAR RECIPES

We make panagam for Rama navami and Tamil new year. Its a very flavourful , delicious  and a healthy drink. Its a mix of flavourful spices like cardamom , edible camphor , dry ginger powder and cloves sweetened with jaggery .  Neer mor is nothing but spiced buttermilk.. 

We make this on Rama navami and Tamil new year day and offer to god. I learnt both these recipes from my MIL. She prepares these drinks well in advance ( 2-3 hrs before drinking) so that all the flavours gets infused into the water and it will be very tasty while drinking.. So I too follow the same way and I make panakam at night for the next day consumption.. Neer more tastes the best when you make it at least two hours before drinking.. Keep it in refrigerator and serve chilled during summer !

INGREDIENTS
 1 cup - 240ml

Water – 1 cup Powdered jaggery – 3 tbsp Cardamom – 2 nos Cloves – 1 or 2 nos Dry ginger powder – 1/4 tsp Edible camphor – A pinch Tulsi leaves – few (optional) Tamarind -  1 seed ( very small piece, soak & add the extract) OR Lemon juice - Few drops Salt – A pinch

METHOD

Crush the cardamom with skin and cloves slightly and add them to a cup of water. Soak a small piece of tamarind and add the extract to the water. Instead of tamarind extract, you can add lemon juice. Then add the powdered jaggery , salt , edible camphor , tulsi leaves and mix well. Let it stay for an hour. Then filter the water and drink.. Enjoy !

NEER MOR

INGREDIENTS
1 cup - 240ml

Curd / yoghurt – 1/2 cup Water – 1.5 – 2 cups Ginger – 1/2 inch piece Green chilli – 1 no (small, finely chopped) Chopped Curry leaves – few Chopped Coriander leaves - few Salt – As needed To temper Mustard seeds – 1/2 tsp Hing / Asafetida – A big pinch

METHOD

Whisk curd & water adding salt. Set aside..Now add the chopped curry leaves , coriander leaves. Crush the ginger and green chilli . Add to buttermilk..Temper with mustard seeds and hing. Mix well and enjoy !

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RICE PAYASAM , MANGO PACHADI | TAMIL NEW YEAR RECIPES

Wish you all a very happy and prosperous Tamil new year:).

To celebrate Tamil new year, we usually make rice payasam / Arisi payasam and Mango pachadi along with other lunch recipes like rice,  sambar, Poriyal  and Vada for tamil new year as offerings to god. I learnt these recipes from my MIL. Rice payasam is a very tasty , rich dessert recipe with jaggery, coconut milk and milk. Mango pachadi has all the 6 tastes ie Sweet, salt, tangy, sour, spicy and saline which denotes our life with all the stages. . Try these recipes, offer to god and have a great new year. Color of payasam and pachadi may vary based on the color of jaggery.

RICE PAYASAM / RICE KHEER

Ingredients

Raw Rice – 1/4 cup Moong dal – 1.5 tbsp Powdered jaggery –  3/4 cup (adjust to ur taste) Thick coconut milk – 1/4 cup Milk – 3/4 – 1 cup Cardamom powder – 1/4 tsp or 2 cardamoms powdered. Water – 3 cups (depends on the quality of rice ) Fried Cashew nuts – to decorate Fried cloves – 2-3 nos Roasted and powdered jaathikkai /Mace – a pinch

Method

Roast rice and moong dal separately in a kadai with little ghee till the rice puffs and dal turns light golden brown. Now transfer the roasted items into a cooker with adequate water. Pressure cook for 1- 2 whistles till it turns mushy. Once it is done, mash the rice well and add the jaggery and let it melt. Boil till the raw smell leaves and becomes frothy. Add water if necessary so that it doesn’t get burnt. Stir constantly. Boil in low flame.( Or you can make jaggery syrup and add to it) Mix well and then add the thick coconut milk, stir it well. Let it boil once and transfer it to the serving bowl. Then add the cardamom powder, fried cashews, cloves and jathikaai powder along with 1/4 cup of milk. As time proceeds, this payasam may get thicker, so add milk accordingly to make it watery and check for sweetness. Decorate it with saffron if you wish:)

MANGO PACHADI

Ingredients

Raw mango – 1.25 cups ( 300 gms ) Green chilly – 1 no (Finely chopped) Powdered jaggery – 1/2 cup Grated coconut – 1/4 cup Salt – very little Water – as needed. Neem flower – 1 tsp ( dry roast till nice aroma & crush it with hands) To season Oil – 1 tsp Mustard seeds – 1/4 tsp Urad dal – 1/4 tsp Red chilly – 1 no (pinched) Curry leaves – a sprig

Method

Cut the raw mango into slices and cook with finely chopped green chilly and little salt and water. Let it cook well. Once it starts to turn mushy , add the powdered jaggery and let it melt and boil till the raw smell leaves. Boil in low flame. Meanwhile grind the coconut with little water. Add the ground coconut paste to the cooked mango mixture. Mix it well and season with mustard, urad dal , red chilli and curry leaves. Add the crushed neem flower at the end. ( This step is optional, we add for this occasion only) . mix well and serve.. Pachadi is ready !!

NOTE

• If the mango is too sour , you may have to add more jaggery. To avoid this , add more water to cook the mango & drain the additional water while boiling. It helps to remove the sourness.
• U can follow this recipe and make pachadi with Raw banana stem (Vazhaithandu ) and yellow pumpkin..

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