Sunday, April 1, 2012

Sri Rama Navami's Special !!!!

Panagam, Neer Mor & Kosu Malli/Vada Paruppu.

Ingredients :

For making Panagam :

Powdered Jaggery - 1/2 Cup
Lemon - 1
Cardamom / Elachi powder - 1/4 Teaspoon
Edible Camphor/Pachai karpooram - A Pinch.
Dry Ginger Powder - 1/4 Teaspoon
Water - 2 Cups

For making Neer Mor :

Thin Butter milk - 2 Cups
Mustard seeds - 1/4 Teaspoon
Green chilies - 1 (Finely Chopped)
Asafoetida - 2 pinch
Salt - As per taste
Coriander leaves - 1 Teaspoon (Finely Chopped)
Curry Leaves - 3 or 4 Leaves.

For Kosumalli / Vada Paruppu:

Green gram dal/Pasiparuppu/Moong dal - 1/4 Cup
Lemon juice - 1/2 Teaspoon
Grated carrot - 1 Teaspoon (Optional)
Grated Mango - 1 Teaspoon (Optional)
Mustard seeds - 1/4 Teaspoon
Green chillies - 1 or 2 No's 
Coriander leaves - 1 Teaspoon (Finely chopped )
Asafoetida - A Pinch

Method :

For making Panagam :

Take a mixing bowl add powdered jaggery, elachi powder, edible camphor, dry ginger powder, and add 2 cups of water and mix well, till jaggery completely dissolves. Squeeze lemon in this, and filter the mixture. You can increase the jaggery and lemon according to your taste buds. Tasty panagam is ready.

For making Neer mor :

In a bowl, add thin butter milk, salt, and add asafetida to it, add green chilies, now crush the curry leaves with salt and add to this and mix well. Temper it with mustards seeds, lastly add coriander leaves. Neer mor is ready to be served.

For making kosumalli :

Wash and soak green gram dal for about 1 hour, drain completely and transfer it to a mixing bowl, add required salt, grated carrot, mango, and green chilies, add lemon juice to it. Temper it with mustard seeds and asafoetida. Garnish with coriander leaves.

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