Happy Sriramanavami !
Panakam is a common drink on this occasion. It’s a refreshing drink to beat the hot weather. Panakam and the salad are usual items in south indian wedding feast. It takes very little effort and time to make it. I have added lime and mint to the traditional recipe of panakam. The moong dal salad is commonly served at the temple as prasadam.
Ingredients for panakam
- Grated jaggery – one-fourth cup
- Water – two cups
- Pepper powder – two big pinches
- Salt – a pinch
- Lime juice – half tsp
- Cardamom – one-fourth tsp
- Mint leaves – five
Dissolve jaggery in water and filter. Now add rest of the ingredients and stir. Ready for naivedyam.
Ingredients for pesarabalu
- Pesarabalu / yellow split dal / moong dal – half cup
- Chopped cucumber – three – fourth cup
- Fresh grated coconut – half cup
- Chopped coriander leaves – two tblsp
- Salt – to taste
- Green chili paste / chopped green chili – one-fourth tsp
- Cumin seeds – one-fourth tsp
- Mustard seeds – one-fourth tsp
- Oil – half tsp
- Asafetida – a pinch
- Lime juice – one tsp
Soak dal in water for four hours. Drain and transfer to a bowl, add cucumber, coconut, green chili paste, coriander, salt and lime juice. Mix well. In a hot pan, add oil, mustard seeds, jeera seeds, asafetida and curry leaves. Fry until mustard seeds start to splatter. Turn off heat and transfer to dal bowl and mix.
Serves two to three
Soak time – four hours
Preparation time – 15 mins