{"id":1523,"date":"2015-06-24T14:44:18","date_gmt":"2015-06-24T09:14:18","guid":{"rendered":"https:\/\/www.iskconbangalore.org\/blog\/?p=1523"},"modified":"2022-01-24T18:30:10","modified_gmt":"2022-01-24T13:00:10","slug":"sri-rama-navami-recipes","status":"publish","type":"post","link":"https:\/\/www.iskconbangalore.org\/blog\/sri-rama-navami-recipes\/","title":{"rendered":"Sri Rama Navami Recipes"},"content":{"rendered":"<p style=\"text-align: justify;\">Would you like to know how to prepare Panakam and Kosambari, the popular prasadam served on&nbsp;<span style=\"color: #0000ff;\"><a style=\"color: #0000ff;\" href=\"https:\/\/www.iskconbangalore.org\/sri-rama-navami\/\" target=\"_blank\" rel=\"noopener noreferrer\">Rama Navami<\/a><\/span>? Here are the recipes.&nbsp; Also find the recipe for Huli Avalakki which is another traditional preparation for this day.<\/p>\n<p style=\"text-align: justify;\"><strong><span style=\"color: #ff00ff;\">Panakam<\/span><\/strong><\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-3759 alignright\" src=\"https:\/\/www.iskconbangalore.org\/blog\/wp-content\/uploads\/2015\/06\/panakam-1.jpg\" alt=\"Panakam\" width=\"309\" height=\"286\" title=\"\" srcset=\"https:\/\/www.iskconbangalore.org\/blog\/wp-content\/uploads\/2015\/06\/panakam-1.jpg 309w, https:\/\/www.iskconbangalore.org\/blog\/wp-content\/uploads\/2015\/06\/panakam-1-300x278.jpg 300w\" sizes=\"auto, (max-width: 309px) 100vw, 309px\" \/><\/p>\n<p style=\"text-align: justify;\"><strong>Ingredients:<\/strong><\/p>\n<ul style=\"text-align: justify;\">\n<li>Powdered jaggery \u2013 one cup<\/li>\n<li>Water \u2013 3 cups<\/li>\n<li>Lemon \u2013 2 nos.<\/li>\n<li>Dried ginger (powdered) \u2013 1 \u00bd tsp.<\/li>\n<li>Crushed cardamom \u2013 2 nos.<\/li>\n<li>Crushed pepper &amp; salt \u2013 \u00bd tsp.<\/li>\n<\/ul>\n<p style=\"text-align: justify;\"><strong><br \/>\nMethod:<\/strong><\/p>\n<ul style=\"text-align: justify;\">\n<li>Mix the jaggery in water and dissolve it well.<\/li>\n<li>Filter it and add lemon juice, dried ginger powder, cardamom, pepper and salt.<\/li>\n<li>Mix well and serve chilled.<\/li>\n<\/ul>\n<p style=\"text-align: justify;\">\nThis not only quenches the thirst; it is also cooling during the summer.<\/p>\n<p><strong><span style=\"color: #ff00ff;\"><br \/>\nPanakam with tamarind<\/span><\/strong><\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-3760 alignright\" src=\"https:\/\/www.iskconbangalore.org\/blog\/wp-content\/uploads\/2015\/06\/panakam-with-tamarind.jpg\" alt=\"Panakam with tamarind\" width=\"309\" height=\"285\" title=\"\" srcset=\"https:\/\/www.iskconbangalore.org\/blog\/wp-content\/uploads\/2015\/06\/panakam-with-tamarind.jpg 309w, https:\/\/www.iskconbangalore.org\/blog\/wp-content\/uploads\/2015\/06\/panakam-with-tamarind-300x277.jpg 300w\" sizes=\"auto, (max-width: 309px) 100vw, 309px\" \/><\/p>\n<p style=\"text-align: justify;\"><strong>Ingredients:<\/strong><\/p>\n<ul style=\"text-align: justify;\">\n<li>1 cup tamarind juice<\/li>\n<li>6 cups boiling water<\/li>\n<li>1 1\/2 teaspoons cumin seeds<\/li>\n<li>1\/4 cup superfine sugar<\/li>\n<li>8 fresh mint sprigs<\/li>\n<li>4 fresh ginger \u00bd inch thick slices<\/li>\n<li>1 stick cinnamon 3-inch<\/li>\n<\/ul>\n<p style=\"text-align: justify;\"><strong><br \/>\nMethod:<\/strong><\/p>\n<ul style=\"text-align: justify;\">\n<li>Dry roast the cumin seeds over moderate heat in a saucepan until fragrant, for about one minute.<\/li>\n<li>Add tamarind juice and remaining ingredients and bring to a boil.<\/li>\n<li>Let the mixture steep at room temperature for 3 hours.<\/li>\n<li>Pour drink mixture through a sieve into a jug.<\/li>\n<\/ul>\n<p style=\"text-align: justify;\">\nThis drink may be made one day ahead and chilled.<\/p>\n<p><span style=\"color: #ff00ff;\"><strong><br \/>\nPanakam with musk melon<\/strong><\/span><\/p>\n<p><strong><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-1643 alignright\" title=\"panakam\" src=\"https:\/\/www.iskconbangalore.org\/blog\/wp-content\/uploads\/2015\/06\/panakam.jpg\" alt=\"panakam\" width=\"309\" height=\"286\" srcset=\"https:\/\/www.iskconbangalore.org\/blog\/wp-content\/uploads\/2015\/06\/panakam.jpg 309w, https:\/\/www.iskconbangalore.org\/blog\/wp-content\/uploads\/2015\/06\/panakam-300x278.jpg 300w\" sizes=\"auto, (max-width: 309px) 100vw, 309px\" \/><\/strong><\/p>\n<p style=\"text-align: justify;\"><strong>Ingredients:<\/strong><\/p>\n<ul style=\"text-align: justify;\">\n<li>Jaggery \u2013 1\/2 cup<\/li>\n<li>Powdered Cardamom \u2013 1 tsp<\/li>\n<li>Musk Melon (peeled and chopped) \u2013 1 cup<\/li>\n<li>Lemon juice \u2013 1 tsp<\/li>\n<li>Cold Water \u2013 3 glasses<\/li>\n<\/ul>\n<p style=\"text-align: justify;\"><strong><br \/>\nMethod:<\/strong><\/p>\n<ul style=\"text-align: justify;\">\n<li>Dissolve jaggery powder in water by stirring.<\/li>\n<li>Add chopped pieces of musk melon and stir it. You can also mash a few cubes to make the drink thicker.<\/li>\n<li>Add cardamom powder &amp; lemon juice and stir.<\/li>\n<\/ul>\n<p style=\"text-align: justify;\">The panakam is refreshing when it is served fresh and cold.<strong><br \/>\n<\/strong><\/p>\n<p><strong><span style=\"color: #ff00ff;\"><br \/>\nKosumbari (Salad)<\/span><\/strong><\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-3758 alignright\" src=\"https:\/\/www.iskconbangalore.org\/blog\/wp-content\/uploads\/2015\/06\/kosumbari-salad.jpg\" alt=\"Kosumbari salad\" width=\"309\" height=\"286\" title=\"\" srcset=\"https:\/\/www.iskconbangalore.org\/blog\/wp-content\/uploads\/2015\/06\/kosumbari-salad.jpg 309w, https:\/\/www.iskconbangalore.org\/blog\/wp-content\/uploads\/2015\/06\/kosumbari-salad-300x278.jpg 300w\" sizes=\"auto, (max-width: 309px) 100vw, 309px\" \/><\/p>\n<p style=\"text-align: justify;\">Kosumbari is easy to prepare and it is synonymous with <a href=\"https:\/\/www.iskconbangalore.org\/blog\/ramanavami-vrata\/\" data-internallinksmanager029f6b8e52c=\"1\" title=\"Celebrating Sri Rama Navami: Observing the Vrata to Please Lord Sri Rama\">Rama Navami<\/a> and is offered as prasadam in most temples. It is popular as a starter in most festival foods (marriages, etc.)<\/p>\n<p style=\"text-align: justify;\"><strong>Ingredients:<\/strong><\/p>\n<ul style=\"text-align: justify;\">\n<li>One cup chana dal<\/li>\n<li>Green chilli \u2013 3 to 4<\/li>\n<li>Ginger grated 1 tea spoon<\/li>\n<li>Grated coconut 3 tea spoons<\/li>\n<li>Salt to taste<\/li>\n<li>Lemon or raw Mango Juice 3 tea spoons<\/li>\n<li>Oil for seasoning<\/li>\n<li>Coriander for garnishing<\/li>\n<\/ul>\n<p style=\"text-align: justify;\"><strong><br \/>\nMethod:<\/strong><\/p>\n<ul>\n<li style=\"text-align: justify;\">Soak chana dal for 3 to 4 hours and then grind it with green chilli and ginger coarsely.<\/li>\n<li style=\"text-align: justify;\">Add salt, lemon juice &amp; grated coconut.<\/li>\n<li style=\"text-align: justify;\">Season it with oil, mustard seeds and jeera.<\/li>\n<li style=\"text-align: justify;\">Garnish with coriander leaves.<\/li>\n<\/ul>\n<p><b><\/b> <b><\/b><br \/>\n<span style=\"color: #ff00ff;\"><strong>Moong dal Kosambari<\/strong><\/span><\/p>\n<p style=\"text-align: justify;\"><strong><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-1642 alignright\" title=\"kosambari\" src=\"https:\/\/www.iskconbangalore.org\/blog\/wp-content\/uploads\/2015\/06\/kosambari.jpg\" alt=\"kosambari\" width=\"309\" height=\"286\" srcset=\"https:\/\/www.iskconbangalore.org\/blog\/wp-content\/uploads\/2015\/06\/kosambari.jpg 309w, https:\/\/www.iskconbangalore.org\/blog\/wp-content\/uploads\/2015\/06\/kosambari-300x278.jpg 300w\" sizes=\"auto, (max-width: 309px) 100vw, 309px\" \/><\/strong><\/p>\n<p style=\"text-align: justify;\"><strong>Ingredients:<\/strong><\/p>\n<ul style=\"text-align: justify;\">\n<li>Split moong dal \u2013 1 cup<\/li>\n<li>Freshly grated coconut \u2013 1 cup<\/li>\n<li>Finely chopped cucumber \u2013 1 cup<\/li>\n<li>Salt to taste<\/li>\n<li>Lemon juice\u2013 1\/2 tsp<\/li>\n<li>Hing\/Asafoetida \u2013 a pinch<\/li>\n<li>Chopped Coriander leaves \u2013 2 tbsp<\/li>\n<li>Green chilies split into two halves \u2013 2 to 3<\/li>\n<\/ul>\n<p style=\"text-align: justify;\"><strong>For seasoning:<\/strong><\/p>\n<ul style=\"text-align: justify;\">\n<li>Oil \u2013 2 tsp<\/li>\n<li>Mustard seeds \u2013 1\/2 tsp<\/li>\n<li>Urad dal \u2013 1\/2 tsp<\/li>\n<\/ul>\n<p style=\"text-align: justify;\"><strong><br \/>\nMethod:<\/strong><\/p>\n<ul>\n<li style=\"text-align: justify;\">Soak moong dal for an hour.<\/li>\n<li style=\"text-align: justify;\">Drain the water and add grated coconut, chopped cucumber and green chilies to the moong dal.<\/li>\n<li style=\"text-align: justify;\">For seasoning, first heat the kadai and keep it on medium flame. Add oil and when it is hot, throw in mustard seeds. When it splutters, add urad dal. Turn off the flame and allow it to cool.<\/li>\n<li style=\"text-align: justify;\">Pour the seasoning over the preparation and sprinkle hing.<\/li>\n<li style=\"text-align: justify;\">Add salt as required and pour lemon juice and mix well. To garnish add chopped coriander leaves.<strong><br \/>\n<\/strong><\/li>\n<\/ul>\n<p><b><\/b> <b><\/b><br \/>\n<span style=\"color: #ff00ff;\"><strong>Carrot Kosambari<\/strong><\/span><\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-3756 alignright\" src=\"https:\/\/www.iskconbangalore.org\/blog\/wp-content\/uploads\/2015\/06\/carrot-kosambari.jpg\" alt=\"Carrot Kosambari\" width=\"309\" height=\"285\" title=\"\" srcset=\"https:\/\/www.iskconbangalore.org\/blog\/wp-content\/uploads\/2015\/06\/carrot-kosambari.jpg 309w, https:\/\/www.iskconbangalore.org\/blog\/wp-content\/uploads\/2015\/06\/carrot-kosambari-300x277.jpg 300w\" sizes=\"auto, (max-width: 309px) 100vw, 309px\" \/><\/p>\n<p style=\"text-align: justify;\"><strong>Ingredients:<\/strong><\/p>\n<ul style=\"text-align: justify;\">\n<li>\u00bd kg carrots \u2013 peeled and grated<\/li>\n<li>\u00bd cup moong dal<\/li>\n<li>3-5 stalks of fresh coriander stalks finely chopped<\/li>\n<li>Juice of half a lemon<\/li>\n<li>\u00bd tbspn of salt<\/li>\n<li>1 tbspn oil<\/li>\n<\/ul>\n<p style=\"text-align: justify;\"><strong>For seasoning:<\/strong><\/p>\n<ul style=\"text-align: justify;\">\n<li>\u00bd tbspn mustard seeds<\/li>\n<li>A pinch of asafetida<\/li>\n<li>5-6 curry leaves<\/li>\n<\/ul>\n<p style=\"text-align: justify;\"><strong><br \/>\nMethod:<\/strong><\/p>\n<ul style=\"text-align: justify;\">\n<li>Soak moong dal for two hours.<\/li>\n<li>Drain the water from the moong dal and add it to the grated carrots in a bowl, along with the salt, lime juice and coriander.<\/li>\n<li>Heat the oil in a pan and add mustard seeds, when they start popping add curry leaves and asafetida.<\/li>\n<li>Pour the seasoning over the carrot and moong dal mixture.<\/li>\n<\/ul>\n<p style=\"text-align: justify;\">It may be served chilled as salad.<\/p>\n<p><span style=\"color: #ff00ff;\"><strong><br \/>\nCabbage Kosambari<\/strong> <\/span><\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-3755 alignright\" src=\"https:\/\/www.iskconbangalore.org\/blog\/wp-content\/uploads\/2015\/06\/cabbage-kosambari.jpg\" alt=\"Cabbage Kosambari\" width=\"309\" height=\"286\" title=\"\" srcset=\"https:\/\/www.iskconbangalore.org\/blog\/wp-content\/uploads\/2015\/06\/cabbage-kosambari.jpg 309w, https:\/\/www.iskconbangalore.org\/blog\/wp-content\/uploads\/2015\/06\/cabbage-kosambari-300x278.jpg 300w\" sizes=\"auto, (max-width: 309px) 100vw, 309px\" \/><\/p>\n<p style=\"text-align: justify;\"><strong>Ingredients:<\/strong><\/p>\n<ul style=\"text-align: justify;\">\n<li>Fresh Cabbage -1\/4 kg<\/li>\n<li>Grated coconut \u2013 \u00bd cup<\/li>\n<li>Capsicum- 1<\/li>\n<li>Lemon juice \u2013 1 tbsp<\/li>\n<li>Salt to taste<\/li>\n<\/ul>\n<p style=\"text-align: justify;\"><strong>For seasoning:<\/strong><\/p>\n<ul style=\"text-align: justify;\">\n<li>2 tbsp oil<\/li>\n<li>\u00bd tbsp mustard seeds<\/li>\n<li>7-8 curry leaves<\/li>\n<\/ul>\n<p style=\"text-align: justify;\"><strong><br \/>\nMethod:<\/strong><\/p>\n<ul style=\"text-align: justify;\">\n<li>Chop cabbage and capsicum finely.<\/li>\n<li>Add grated coconut, salt, lemon juice and mix it well.<\/li>\n<\/ul>\n<p style=\"text-align: justify;\">Season with mustard seeds and curry leaves.<\/p>\n<p><b><\/b> <b><\/b><br \/>\n<strong><span style=\"color: #ff00ff;\">Huli Avalakki<\/span> <\/strong><\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-3757 alignright\" src=\"https:\/\/www.iskconbangalore.org\/blog\/wp-content\/uploads\/2015\/06\/huli-avalakki.jpg\" alt=\"Huli Avalakki\" width=\"309\" height=\"285\" title=\"\" srcset=\"https:\/\/www.iskconbangalore.org\/blog\/wp-content\/uploads\/2015\/06\/huli-avalakki.jpg 309w, https:\/\/www.iskconbangalore.org\/blog\/wp-content\/uploads\/2015\/06\/huli-avalakki-300x277.jpg 300w\" sizes=\"auto, (max-width: 309px) 100vw, 309px\" \/><\/p>\n<p style=\"text-align: justify;\"><strong>Ingredients:<\/strong><\/p>\n<ul style=\"text-align: justify;\">\n<li>1 cup beaten rice (avalakki)<\/li>\n<li>1\/2 cup tamarind juice<\/li>\n<li>Small piece of jaggery<\/li>\n<li>1 tsp rasam powder<\/li>\n<li>A pinch of turmeric powder<\/li>\n<li>2 tsp sesame seeds<\/li>\n<li>Salt to taste<\/li>\n<\/ul>\n<p style=\"text-align: justify;\"><strong>For Seasoning:<\/strong><\/p>\n<ul style=\"text-align: justify;\">\n<li>1 tbsp oil<\/li>\n<li>1\/2 tsp mustard seeds<\/li>\n<li>1 tsp peanuts<\/li>\n<li>A sprig of curry leaves.<\/li>\n<\/ul>\n<p style=\"text-align: justify;\"><strong><br \/>\nMethod:<\/strong><\/p>\n<ul>\n<li style=\"text-align: justify;\">Dry grind the beaten rice coarsely and keep it separately in a bowl.<\/li>\n<li style=\"text-align: justify;\">In another mixing bowl, mix together tamarind juice, jaggery, turmeric powder, rasam powder, salt.<\/li>\n<li style=\"text-align: justify;\">To this mixture, add the coarsely ground beaten rice and mix well. Allow this mixture to soak for 30 to 45 minutes.<\/li>\n<li style=\"text-align: justify;\">Then, take a kadai and heat the oil. Add peanuts, curry leaves and mustard seeds to the oil. When the mustard seeds pop, remove from the stove and add it to the beaten rice mixture.<\/li>\n<li style=\"text-align: justify;\">Finally, dry fry the sesame seeds for 2 minutes and dry grind the same to a fine powder.<\/li>\n<li style=\"text-align: justify;\">Add this sesame powder to the mixture and mix well.<\/li>\n<li style=\"text-align: justify;\">Huli Avalakki is ready for offering.<\/li>\n<\/ul>\n<p><b><\/b> <b><\/b><br \/>\n<strong>Related Links:<\/strong>&nbsp;<a style=\"color: #0000ff;\" href=\"https:\/\/www.iskconbangalore.org\/sri-rama-navami\/\" target=\"_blank\" rel=\"noopener noreferrer\">Sri Rama Navami<\/a>&nbsp;|&nbsp;<a style=\"color: #0000ff;\" href=\"https:\/\/www.iskconbangalore.org\/blog\/sri-rama-ashtottara\" target=\"_blank\" rel=\"noopener noreferrer\">Sri Rama Ashtottara<\/a>&nbsp;|&nbsp;<a style=\"color: #0000ff;\" href=\"https:\/\/www.iskconbangalore.org\/blog\/sri-nama-ramayana\/\" target=\"_blank\" rel=\"noopener noreferrer\">Nama Ramayana<\/a>&nbsp;| <span style=\"color: #0000ff;\"><a style=\"color: #0000ff;\" href=\"https:\/\/www.iskconbangalore.org\/blog\/ramanavami-vrata\/\" target=\"_blank\" rel=\"noopener noreferrer\">Rama Navami Vrata<\/a><\/span><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Would you like to know how to prepare Panakam and Kosambari, the popular prasadam served on&nbsp;Rama Navami? Here are the recipes.&nbsp; Also find the recipe for Huli Avalakki which is another traditional preparation for this day. Panakam Ingredients: Powdered jaggery \u2013 one cup Water \u2013 3 cups Lemon \u2013 2 nos. Dried ginger (powdered) \u2013 [&hellip;]<\/p>\n","protected":false},"author":6,"featured_media":1644,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[],"class_list":{"0":"post-1523","1":"post","2":"type-post","3":"status-publish","4":"format-standard","5":"has-post-thumbnail","7":"category-festival-recipes"},"_links":{"self":[{"href":"https:\/\/www.iskconbangalore.org\/blog\/wp-json\/wp\/v2\/posts\/1523","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.iskconbangalore.org\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.iskconbangalore.org\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.iskconbangalore.org\/blog\/wp-json\/wp\/v2\/users\/6"}],"replies":[{"embeddable":true,"href":"https:\/\/www.iskconbangalore.org\/blog\/wp-json\/wp\/v2\/comments?post=1523"}],"version-history":[{"count":21,"href":"https:\/\/www.iskconbangalore.org\/blog\/wp-json\/wp\/v2\/posts\/1523\/revisions"}],"predecessor-version":[{"id":6396,"href":"https:\/\/www.iskconbangalore.org\/blog\/wp-json\/wp\/v2\/posts\/1523\/revisions\/6396"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.iskconbangalore.org\/blog\/wp-json\/wp\/v2\/media\/1644"}],"wp:attachment":[{"href":"https:\/\/www.iskconbangalore.org\/blog\/wp-json\/wp\/v2\/media?parent=1523"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.iskconbangalore.org\/blog\/wp-json\/wp\/v2\/categories?post=1523"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.iskconbangalore.org\/blog\/wp-json\/wp\/v2\/tags?post=1523"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}