Sri Rama Navami, the auspicious day where we celebrate the birth of Lord Rama, is a popular festival all over India. In the South, the most commonly made neivedhiyam for the occasion is Panagam and Neer More. These two are the most refreshing drinks that one can have on a hot summer day. The prasadam/neivedhiyam is a pretty simple one and can be made in no time.
Preparation time - 5 minutes Cooking time - none for panagam, 2 minutes for Neer more Difficulty level - easy
Ingredients for Panagam - Makes 4 servings
- Jaggery - ½ cup (powdered)
- Water - 2 ½ cups
- Dry ginger powder (sukku powder) -½ tsp
- Cardamom - 2 (seeds removed and crushed)
- Lemon juice - 1 teaspoon (optional)
Ingredients for Neer More - (Makes 4 servings)
- Thick yogurt - ½ cup
- Water - 2 ½ cups
- Salt - to taste
- Asafetida - a pinch
- Ginger - ½ teaspoon (grated)
- Curry leaves - a few
- Cilantro - a few (finely chopped, optional)
- Mustard seeds - ¼ tsp
- Oil - ½ tsp
Procedure to make Panagam and Neer More -
To make Panagam
- Powder the jaggery and add the water to it. Let it sit for 10 minutes and then, using a ladle or clean hands, crush the jaggery.
- Powder the cardamom pods and add them to the jaggery water along with ginger powder and lemon juice.
- Let it sit for 5 more minutes, and then crush the jaggery as much as you can. Strain the mixture and serve chilled!
To Make Neer More -
- Add water to the thick yogurt and whisk well. Add the salt, asafetida, and grated ginger to it. Also, add the chopped cilantro, if using. I did not add any, as my boys did not like them.
- Heat the oil in a small pan and add the mustard seeds to it. Let the seeds splutter and then add the curry leaves.
- Add this to the whisked buttermilk mixture and mix well. Serve chilled!
More Festival Recipes
- Ezhu Kari Kuzhambu | Ericha Kuzhambu |Thiruvathirai Kuzhambu
- Thiruvadharai Kali Recipe | Thiruvathirai Kali
- Nei Appam | Sweet Appam | Vellam Appam
- Payatham Urundai | Moong Dal Ladoo | Pasi Paruppu Laddu
Recipe
Equipment
- ▢ whisk
- ▢ Spoon
- ▢ bowl
Ingredients
Ingredients for Panagam
- ▢ ½ cup Jaggery powdered
- ▢ 2 ½ cups Water
- ▢ ½ teaspoon Dry ginger powder sukku powder
- ▢ 2 Cardamom seeds removed and crushed
- ▢ 1 teaspoon Lemon juice optional
Ingredients for Neer More
- ▢ ½ cup Thick yogurt
- ▢ 2 ½ cups Water
- ▢ to taste Salt
- ▢ a pinch Asafetida
- ▢ ½ teaspoon Ginger grated
- ▢ few Curry leaves
- ▢ few Cilantro finely chopped, optional
- ▢ ¼ teaspoon Mustard seeds
- ▢ ½ teaspoon Oil
Instructions
To make Panagam
- Powder the jaggery and add the water to it. Let it sit for 10 minutes and then using a ladle or clean hands crush the jaggery.
- Powder the cardamom pods and add it to the jaggery water along with ginger powder and lemon juice.
- Let it sit for 5 more minutes and then crush the jaggery as much as you can. Strain the mixture and serve chilled!
To Make Neer More -
- Add water to the thick yogurt and whisk well. Add the salt, asafetida and grated ginger to it. Also add the chopped cilantro, if using. I did not add any as my boys did not like them.
- Heat the oil in a small pan and add the mustard seeds to it. Let the seeds splutter and then add the curry leaves.
- Add this to the whisked buttermilk mixture and mix well. Serve chilled!
Nutrition
More Festivals
- Coconut Almond Burfi
- Vellam Sadam | Sweet Jaggery Rice
- Crunchy Coconut Sesame Cookies
- Crispy Button Thattai | Mini Thattai Recipe
Panagam And Neer More for Sri Rama Navami
Equipment
- whisk
- Spoon
- bowl
Ingredients
Ingredients for Panagam
- ½ cup Jaggery powdered
- 2 ½ cups Water
- ½ teaspoon Dry ginger powder sukku powder
- 2 Cardamom seeds removed and crushed
- 1 teaspoon Lemon juice optional
Ingredients for Neer More
- ½ cup Thick yogurt
- 2 ½ cups Water
- to taste Salt
- a pinch Asafetida
- ½ teaspoon Ginger grated
- few Curry leaves
- few Cilantro finely chopped, optional
- ¼ teaspoon Mustard seeds
- ½ teaspoon Oil
Instructions
To make Panagam
- Powder the jaggery and add the water to it. Let it sit for 10 minutes and then using a ladle or clean hands crush the jaggery.
- Powder the cardamom pods and add it to the jaggery water along with ginger powder and lemon juice.
- Let it sit for 5 more minutes and then crush the jaggery as much as you can. Strain the mixture and serve chilled!
To Make Neer More –
- Add water to the thick yogurt and whisk well. Add the salt, asafetida and grated ginger to it. Also add the chopped cilantro, if using. I did not add any as my boys did not like them.
- Heat the oil in a small pan and add the mustard seeds to it. Let the seeds splutter and then add the curry leaves.
- Add this to the whisked buttermilk mixture and mix well. Serve chilled!
