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 ! 

MULLANGI KOSAMBARI

 MULLANGI KOSAMBARI

Along with fresh carrots, what caught my eye in our nearby department store were bunches of white radish. They looked so attractive that I had to buy some! 

Of course, Radish called Mooli in Hindi, Mullangi in Kannada and Tamil is not new to us. I make dishes with radish once in awhile as this commonly available root vegetable is strong in antioxidants and hence has several health benefits. 

Elsewhere in this blog, you will recipes for dishes made with radish, such as:-

• Mullangi Kootu
• Mullangi Palya
• Mooli Parantha

Today's recipe is for a simple, easy to make Mullangi Kosambari -which roughly translates to Radish Salad- from my Home State of Karnataka. This is served as a side dish to the main meal. 

Do try this out and I am sure you will like it as much as we do! 

Ingredients:-

• Radish, medium-sized, 2 
• Lemon, Juice, from 1/2 a lemon
• Green Chillies,  2
• Curry Leaves, 10
• Mustard Seeds, 1/4 tsp
• Urad Dal, 1/2 tsp
• Coriander Leaves, finely chopped, 1 tbsp
• Fresh Coconut Gratings, 1/4 cup
• Oil, 2 tsp
• Salt, to taste

Method:-

Discard the greens from the radish

Chop the green chillies

Wash, peel and grate the radish ( to yield about 1 cup )

Place the grated radish in a bowl, add the lemon juice and salt. Mix well. 

Heat oil in a small pan and on medium heat add the mustard seeds, when they splutter add urad dal and saute till the dal changes colour

To this add the chopped green chillies and curry leaves and saute for a few seconds 

Switch off the gas and pour this seasoning on to the grated radish in the bowl. Mix well. 

Finally, add fresh coconut gratings and finely chopped coriander leaves and mix well. 

SWEET CORN CARROT KOSAMBARI

SWEET CORN CARROT KOSAMBARI

A " kosambari" is a kind of  light salad made with dals and some grated vegetables that is commonly prepared in South India, especially in Karnataka. Kosambaris are often made for festivals as they are easy to make, healthy and tasty. For example, here's the recipe for the popular Cucumber & Dal Kosambari.

Today we use Sweet Corn and Carrots, to prepare an easy to make yet another delicious kosambari.

Ingredients:

• Sweet Corn, 1 cob or 1 cup Sweet Corn Kernels
• Carrots, 2
• Green Chillies, finely chopped, 2-3
• Coconut Gratings, 1 to 1 and 1/2 tbsp
• Salt , to taste
• Lime juice, from 1/2  a lime
• Coriander Leaves, finely chopped, 1 tbsp

Method:

Pressure cook the sweet corn in salt water for 1 or 2 whistles. When the cooker cools, remove the boiled sweet corn kernels and keep aside

Wash, peel and scrape the carrots. Grate the carrots and keep aside

In a bowl mix together the boiled corn kernels, grated carrots, finely chopped green chillies, finely chopped coriander leaves, salt and coconut gratings.

Toss this till all the ingredients are well mixed

Now, add the lime juice and mix well once again
The sweet corn carrot kosambari is ready to be served

CUCUMBER & DAL KOSAMBARI

CUCUMBER & DAL KOSAMBARI
Salad made of cucumber and moong dal

A "kosambari" comes from Kannadiga cuisine and is a kind of salad. Being from Karnataka, this has found a place in our cooking as well. This kosambari or salad, if you will, is a popular accompaniment for items like Nimbehannu Chitranna and Maavinkayi Chitranna. It is easy to make, nutritious and the kids just love it.

Traditionally, Cucumber and Dal Kosambari is made during festivals and pujas like the Sri Rama Navami celebrated recently and is customarily served with a drink called "Paanak." It is often given as prasad in temples. 

Being relatively quick to make and yet tasty, cucumber and moong dal kosambari has always been a favourite in my family.

Ingredients:


Cucumber, fresh and tender of medium size, 1

Moong dal ( Split Green Gram dal ), 1 Cup
Coriander Leaves, chopped, 2 tbsp
Grated Coconut, ½ Cup
Green Chilies, Chopped finely, 3
Juice of 1 Lemon
Raw Mango, finely cut pieces, 2-3 tbsp
Salt, to taste

For the Seasoning:
Oil, 2 tsp
Mustard Seeds, 1 tsp
Curry leaves, 1 sprig
Hing, (Asafoetida),  a pinch or 1/8 tsp
Red chilli, broken into two, 1

Method:
Wash and soak the moong dal for about half an hour in water
Drain the water and keep aside
Peel and grate the cucumber
Mix together cucumber, moong dal, coriander leaves, green chilies, raw mango, coconut gratings and salt
Heat oil in a kadhai on medium flame, add the mustard seeds
When it splutters add a pinch of hing, red chilli and curry leaves
Add this seasoning to the above cucumber mixture
Squeeze the juice of the lime and mix well
Serve as accompaniment to dishes like chitranna etc

Hints:

• Vary the amount of lime juice depending upon the sourness of the raw mango