Ram Navami 2023: Panakam And Kosambari, The Traditional Naivedyams For Navami

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Panakam and Kosambari are the famous twin accompaniments that are served at every Ram Navami. Although some of us prepare it only once a year, during this time, the popular Prasad items of Kosambari and Panakam never lose their lustre as festival dishes. Huli avakakki or gojjavalakki is also prepared in most homes on this occasion.

There is yet another dish called Sitabhog, which Sita was supposedly very fond of. You could try this as well for an enhanced festive flavor or leave it if you think it is optional. You can know from the below article what these dishes require, to be prepared and method to prepare them. Let us go through them one by one.

1. Regular Panakam For Ram Navami

Mix the Jaggery in water, filter it, add lemon juice, dried ginger powder, cardamom, pepper and salt. Mix well and drink it chilled. This is a cooling drink for summer as well.

2. Panakam With Musk Melon

Mix jaggery powder in water. Add finely chopped pieces of musk melon to it. Now Add cardamom and lemon juice. Serve it chilled. It has a refreshing taste.

3. Belada Hannina Panaka

Take a wood apple or belada hannu. Hit it hard to break it open and scoop out the pulp. Adding water, squeeze it out and strain. Now sprinkle Jaggery powder, crushed pepper and cardamom. Pour it into the glasses and Serve.

4. Panakam With Tamarind

Dry roast cumin seeds for about a minute. Add tamarind juice, sugar, mint, ginger slices, cinnamon sticks and boil it. Let it remain for 3 hours in room temperature in order to savour it after sieving into a jug. Prepare it on the previous and day and serve it chilled.

1. Kosumbari

Kosumbari is a dish whose mention reminds us of Ram Navami first and it is also given as Prasad in temples. Wedding ceremonies and Mundan, be it any traditional occasion, this is offered as a starter dish. Soak channel dal for required number of hours, then grind it with Green Chilli and ginger coarsely. To this, add salt, grated coconut, and lemon juice. Season it with Mustard and Jeera and serve with sprinkles of coriander leaves.

2. Kosambari With Moong Dal And Carrots

Drain water from the moong dal that has been soaked in water for 2 hours. Add it to grated carrots and add lime juice, salt and coriander. Season with mustard, curry leaves and Hing. Add it to the carrot mixture.

3. Kosambari With Cabbage And Capsicum

Chop finely quarter kg cabbage and 1 capsicum. Add desiccated coconut, lemon juice, salt. Season it in the end.

4. Kosambari With Moong Dal And Cucumber

Soak moong dal for an hour. Drain, and add grated coconut, cucumber, and green chilies. Season it with mustard seeds and urad dal and pour over the moong mixture with hing. Add salt as needed, pour lemon juice. And lastly add chopped coriander leaves.

5. Gojju Avalakki

Roast chana dal, urad dal, red chillies and dry grind it, Season mustard and jeera in the oil, add a bit of hing, a few red chilli pieces, a little urad dal, curry leaves, and fry. Now add groundnuts. Now add masala powder and some water about ¼ tumbler. When the gojju thickens, stop stirring it. Add black pepper powder, salt, tamarind paste, jiggery, dessicated coconut and poha. Add a bit of Rasam powder to added taste. Mix well. Drain water from the soaked poha and mix it well with the masala.