On this auspicious day of Ram Navami, which is the ninth day of the Vasantha Navaratri (Navaratri of the Spring Season) we serve Kosambari which is a snack dish made out of soaked lentils cucumber and coconut, Neer Mor which is watery buttermilk with herbs and spices and Panagam which is a sweet drink made of jaggery and cardamom.
I am posting the above mentioned recipes and hope you all have a blessed year ahead with the grace of Lord Shri Rama.
आपदम्-अपहर्तारम् दातारं सर्व संपदां
Apadam-apahartAram dAtAram sarva sampadAm
लोकाभिरामं श्रीरामम् भूयो भूयो नमाम्यहम् ॥
लोकाभिरामं श्रीरामम् भूयो भूयो नमाम्यहम् ॥
lokAbhirAmam shrIramAm bhooyo bhooyo namAmyaham
आर्तानामार्तिहन्तारम् भीतानां भीतिनाशनं
आर्तानामार्तिहन्तारम् भीतानां भीतिनाशनं
ArtAnAmArtihantAram bheetAnAm bheeti-nAshanam
द्विषतां कालदण्डं तं रामचन्द्रं नमाम्यहम् ॥
द्विषतां कालदण्डं तं रामचन्द्रं नमाम्यहम् ॥
dvishatAm kAladanDam tam rAmchandram namAmyaham
सन्नद्धःकवची खड्गी चापबाणधरो युवा
सन्नद्धःकवची खड्गी चापबाणधरो युवा
sannaddhah kavachI khaDgI chApabANadharo yuvA
गच्छन् ममाग्रतो नित्यं रामः पातु सलक्ष्मणः ॥
गच्छन् ममाग्रतो नित्यं रामः पातु सलक्ष्मणः ॥
gachchan mamagrato nityam rAmah pAtu salakshmaNah
नमः कोदण्डहस्ताय संधीकृत-शराय च
नमः कोदण्डहस्ताय संधीकृत-शराय च
namah kodanDa-hastAya sandhIkruta-sharAya cha
खण्डीताखिल-दैत्याय रामापायन्-निवारिणे ॥
खण्डीताखिल-दैत्याय रामापायन्-निवारिणे ॥
khaNDItAkhila-daityAya rAmApAyan-nivAriNe
रामाय रामभद्राय रामचन्द्राय वेधसे
रामाय रामभद्राय रामचन्द्राय वेधसे
rAmAya rAmabhadrAya ramachandrAya vedhase
रघुनाथाय नाथाय सीतायाः पतये नमः ॥
रघुनाथाय नाथाय सीतायाः पतये नमः ॥
raghunAthAya nAthAya seetAyah pataye namah
अग्रतः पृष्ठतश्र्चैव पार्श्र्वतश्र्च महाबलौ
अग्रतः पृष्ठतश्र्चैव पार्श्र्वतश्र्च महाबलौ
agratah prushThataschaiva pArsvatascha mahAbalau
आकर्णपूर्ण-धन्वानौ रक्षेतां रामलक्षमणौ ॥
AkarNapoorNa-dhanvAnou rakshetAm rAmalakshmaNau
Source: Nandini
Kosambari
Kosambari is a snack dish made out of soaked lentils, cucumber and coconut along with some seasoning and tempering.
Ingredients:
Moong dal - 1/2 cup
Chana Dal - 2 tbsp
Freshly grated coconut - 1/3rd cup
Mini seedless cucumbers - 2 (Finely Chopped)
For Seasoning:
Ghee - 2 tsp
Mustard seeds - A few
Asafoetida - A pinch
Salt - To taste
Curry leaves - A few
Cilantro - Finely Chopped - 1 tbsp
Method:
- Soak the chana dal and Moong dal for 2 hours and drain off the water completely.
- In a big bowl, combine the 2 dals, add finely chopped cucumber and the grated coconut and salt.
- Prepare the tempering with the ghee, mustard seeds, asafoetida and the curry leaves. Allow the tempering to cool and then add it in the bowl.
- Combine all the ingredients well and Kosambari is ready for Neivedyam.
Neer Mor
Neer Mor is watery buttermilk with herbs and spices.
Ingredients:
Curd - 1 cups
Water - 2 cups
Salt - To taste
Ginger - Grated - 1 tbsp (You can even use powdered ginger)
Curry Leaves - A few
Asafoetida / Hing - 2 pinches
Cilantro - Finely chopped - 2 tbsp
Tempering of mustard in 2 tsp ghee (optional)
Method:
- Whisk together the curd and the water well so that it gets frothy.
- Add the rest of the ingredients and whisk it in really well.
- Add the tempering only after it has cooled down completely.
- Neer Mor is Ready For Neivedyam.
Panagam
Panagam is a sweet drink made of water, lime/lemon juice, jaggery and cardamom.
Ingredients:
Juice of lemon - 1 tbsp
Water - 2 cups
Grated / Powdered Jaggery - 1/4th cup
Grated Ginger / Powdered Ginger - 2 tsp
Powdered Cardamom - 1/4th tsp
Method:
- Dissolve the jaggery in the water.
- To this add the ginger, cardamom and lemon juice.
- Panagam is ready to be served.
Notes:
- Always add the tempering once it has cooled down completely as none of these dishes involve cooking with heat.
- Make sure you have fresh ingredients for an authentic taste. Even if you do not have you can improvise with the things available in your pantry.
- You can substitute brown sugar for jaggery.
Ramaya Ramabhadraya Ramachandraya Vedase !
Raghunathaya Nadhaya Sithayaha pathaye namaha !!
