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Wednesday 18 September 2019
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Traditional Recipes for Sri Ramanavami

Maryada Purushottama Sri Rama’s Appearance Day falls on the Chaitra Shuddha Navami. Ramanavami is celebrated in many places for nine days and is hence called Sharana Navarathri. Then nine-day festival commences with the reading of Valmiki Ramayana. On the ninth day Sri Rama Pattabhisheka is performed and the function ends. After nine days of celebrations, devotees emerge feeling blessed by Lord Rama.

Although Sri Ramanavami is an occasion when devotees fast, there are some traditional foods that they offer to Lord Rama and accept as prasadam.

Following are some traditional recipes for Sri Ramanavami.


KOSAMBARI

Kosambari

Kosambari

Kosambari and Panakam are offered to Sri Rama all across Karnataka. The tradition is that devotees prepare Panakam and Kosambri, offer to Lord Rama, set up stalls on roadsides and serve this prasadam to all the passersby. This prasadam has a cooling effect in the hot summer.

Preparation Time: 15 Minutes. Serves 4.

INGREDIENTS

3 cups finely chopped Cucumber

2 grated Carrots

1 cup split Moong Dal (soaked for 1½ hours)

2 chopped Green Chilies

4 tbsp chopped Coriander and Curry Leaves

1 cup freshly grated Coconut

½ tbsp Pepper Powder (optional)

1 tbsp Lemon Juice (optional)

A pinch of Hing or Asafoetida

Salt to taste

FOR SEASONING

2 tbsp Cooking Oil

½ tbsp Mustard Seeds

½ tbsp Urad Dal

1 Red Chilly, split

PROCEDURE

  1. Drain the water from soaked Moong Dal and add all the ingredients. Mix well. (This is now ready for offering even without seasoning)
  2. For Seasoning: First heat a kadai, pour the cooking oil and when it is hot, add mustard seeds. When it splutters, add Urad Dal. Turn off the flame and allow to cool.
  3. Pour the seasoning over the preparation and sprinkle Hing.
  4. Add salt as required, add the lemon juice and mix well.
  5. To garnish add chopped Coriander Leaves.
  6. Now Kosambri is ready to offer.

PANAKAM

Kosambari & Panakam

Kosambari & Panakam

Preparation Time: 10 Minutes. Serves 4.

INGREDIENTS

4 glasses of Water

1 cup peeled and chopped Musk Melon

½ cup grated Jaggery

½ tbsp Ginger Powder

½ tbsp crushed Black Pepper

1 crushed Cardamom

½ tbsp Lemon Juice

A pinch of salt (optional)

PROCEDURE

  1. Dissolve the grated Jaggery in water and stir till it melts.
  2. Add the nicely chopped pieces of musk melon and stir (some pieces of fruit can be lightly crushed and added).
  3. Next add Ginger Powder, crushed Black Pepper, Cardamom, Lemon Juice and Salt
  4. Mix well and chill for at least 1 hour.
  5. Panakam is now ready to offer.

MAJJIGE (SPICED BUTTERMILK or CHAS)

Majjige

Majjige

Buttermilk is traditionally prepared by churning Yogurt with water till the butter is separated. After removing the butter, the liquid becomes buttermilk. Buttermilk is taken all over India especially in the summer months. Majjige is offered to Lord Rama on Sri Ramanavami and distributed on the streets to everyone as prasadam.

Preparation Time: 3 Minutes. Serves 4

INGREDIENTS

4 glasses of Buttermilk

3 tbsp chopped Coriander and Curry Leaves

½ tbsp Green Chilly paste (or finely chopped Green Chilies)

½ tbsp Cumin Powder (optional)

½ tbsp Ginger Powder (optional)

½ tbsp Pepper Powder (optional)

Salt to taste

PROCEDURE

  1. In a vessel pour the Buttermilk.
  2. Add all the ingredients and mix well.
  3. Majjige is ready to offer.

SABUDANA KHEER

sago-payasam

Sabudana Kheer

Preparation Time: 25 Minutes. Serves 4.

INGREDIENTS

1 liter Milk

1 cup Sugar

1 cup Water

1 cup  Subudana (Sago Rice)

1 tbsp Cashew Nuts & Raisins

1 crushed Cardamom

Few Strands of Saffron (optional)

2 tbsp Ghee

PROCEDURE

  1. Wash and drain the Sabudana and keep it aside for softening.
  2. Soak the Saffron in a cup of warm milk.
  3. Meanwhile, bring the Milk to a boil.
  4. Add the soft Sabudana to the boiling Milk.
  5. Boil the Milk till it thickens.
  6. When the milk is dense, dissolve the Sugar in Water and add to the Milk.
  7. On a medium flame stir continuously till the Kheer is thick.
  8. In a small pan roast the Cashew Nuts and Raisins in Ghee.
  9. Add the roasted nuts to the Kheer.
  10. Stir in the milk-soaked Saffron.
  11. Finally, add the crushed Cardamom, mix well and let it cool down.
  12. Now Kheer is ready for offering to Sita Rama.

CHALIMIDI

Chalimidi

Chalimidi

Chalimidi is a traditionally prepared on the occasion of Ramanavami in the Andhra region of India.

Preparation Time: 15 Minutes. Serves 4.

INGREDIENTS

1 cup Raw Rice

2 – 3 tbsp chopped Coconut

1 tbsp Ghee

½ cup Sugar or Jaggery

½ tbsp crushed Cardamom

Water for syrup

PROCEDURE

There are two methods for making Chalimidi.

Method 1

PACHI CHALIMIDI

  1. Pachi Chalimidi (Raw or uncooked Chalimidi)
  2. Soak the Raw Rice is soaked for 2 – 3 hours in warm Water.
  3. Drain and dry by keeping in a clean cloth until completely dry and coarse.
  4. Mix this with Sugar or Jaggery adding 1 – 2 tbsp of Water.
  5. Add Ghee, grated Coconut and crushed Cardamom.
  6. Mix well to make a dough and roll small balls from it.
  7. Pachi Chalimid is ready to offer

Method 2

COOKED CHALIMIDI.

  1. Prepare Jaggery/Sugar Syrup in hot water
  2. Add Rice Powder to the warm Jaggery/Sugar syrup and cook in low flame to form a dough.
  3. While carefully stirring ensure that no lumps are formed.
  4. Add Ghee, grated Coconut and crushed Cardamom.
  5. Mix well and make small balls.
  6. Chalimidi is ready for offering to Sita Rama.



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