Ramanavami Platter

Ramanavami falls on the 9th day of the year according to the lunar calender and marks the birth day of Lord Sri Rama. This year, it fell on the 3rd of April. The normal practice on this day is to make Panaka(either simple lemon juice or one made of muskmelon), Majjige(buttermilk) and Kosambari(salad so to say made of soaked moong/chana dal, optionally even carrot and cucumber can be added). Usually, as we also make any sweet on special days, I opted for the simple Shavige Payasa[Semiya Kheer] and the ever popular Bisibelebath as the special rice dish, the maincourse for the day.

Muskmelon Panaka

Muskmelon – 1 medium size.
Break the muskmelon [just a hit against a bit harder surface] and remove the skin and chop roughly.

Jaggery – 1 cup

Water – 4 cups


Soak the muskmelon and the jaggery in water for about an hour. Now, mash the muskmelon well inside the water . Strain the resulting mixture and serve.


Moong dal Kosambari

Moong dal – 1 cup
Soak the moong dal in enough water for about 2 hrs.
Coconut[grated] – 1/2 cup
Salt to taste
Lime juice – 1/2 tsp
For tempering:

Oil – 1/2 tsp
Mustard – 1/2 tsp
Green chillies[finely chopped] – 3-4

For garnishing:

Coriander leaves – finely chopped


Mix all the ingredients well. Add the tempering and garnish with the coriander leaves. Optionally, you can also choose to add finely chopped cucumber or grated carrot. If using cucumber, add salt just while serving as it turns watery otherwise.


Butter milk

Curd – 2 cups
Green chillies – 1-2
Coriander leaves – finely chopped – 1/4 cup
Ginger[grated] – 1/2 inch piece
Hing – a pinch

Blend all the above ingredients in a mixer. Add enough water and churn once. Serve. You can also choose to add a tempering with mustard.

The Kosambari, Butter milk and Musk melon Panaka are some of the best cooling agents for summer.

Belated wishes to one and all! May Lord Sri Rama grant good will to the entire mankind and help realize the concept of universal brotherhood.




Hum along :)

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