PAANAK AND KOSAMBARI FOR SRI RAMA NAVAMI

 

PAANAK AND KOSAMBARI FOR SRI RAMA NAVAMI

On April 6, we celebrate -Sri Rama Navami , an important festival for us Hindus in India. This day  celebrates the birth of Sri Rama/Shri Ram, one of our most revered deities. This year the age old festival has attained greater significance. This is because on January, 22, 2024, the idol of Shri Ram was consecrated in the famous Shri Ram Mandir in Ayodhya, Uttar Pradesh.

This festival is celebrated all over India. Each region has its own traditions in celebrating the festival.

One of the items we Gowda Saraswath Brahmins traditionally make is what we call Paanak in my mother tongue, Konkani.  

Another item popular in my Home State of Karnataka is Cucumber and Dal Kosambari. 

In Karnataka, a popular dish made during this season is Maavinkayi Chitranna or Raw Mango Rice. 

Enjoy the joyous celebration of Sri Rama Navami on April 6. Jai Sri Ram ! 

KHARBUJA PAANAKA

KHARBUJA PAANAKA

In the summer months, anything cool is most welcome. In the South of India, we make a drink which we call "Paanaka" which is usually made with lemon.

Today's paanaka is made using muskmelon, which is a fruit most commonly available in the summer. We call muskmelon "Kharbuja" in Kannada so today's drink is called "Kharbuja Paanaka." You can make this as thick or dilute depending upon your preference. I, for one, would opt for the thicker version.

It is advisable to blend the pulp first and later add the water in a separate vessel as adding the water in the blender itself may not be feasible. Once you add water, you can bring it to the consistency you desire. After adding water, it is better to check for sweetness before you serve the paanaka because the taste would also depend on the sweetness of the muskmelon.

Ingredients:-

• Muskmelon, 500 gms
• Jaggery, grated, 1/2 cup, or to taste
• Salt, a large pinch
• Black Pepper Powder, 1/4 tsp
• Cardamom Powder, made from 1-2 Cardamom/Elachi Pods
• Lemon Juice, 1 tsp
• Water, 1 and 1/2 to 2 cups

Method:- 

Wash and cut the muskmelon into two halves.
 Remove and discard the core and seeds. Remove the muskmelon pulp using a scoop or a spoon and keep aside.
In a mixer jar, blend together the muskmelon pulp along with the grated jaggery, a pinch of salt, black pepper powder and cardamom powder
Transfer to a vessel, to this add 1 and 1/2 to 2 cups of water and mix well
(The amount of water you add will depend on the consistency you desire)
Check for sweetness
Lastly, add the lemon juice and mix well again
Serve chilled