Panakam and vadapappu

Panakam/Panagam and vadapappu is prepared during Sri Ram Navami festival. It is celebrated in the mark of Hindu god Rama's birthday. I have heard my friends saying Ram festival is so easy that you don't have to prepare much, a simple festival. No cooking required for both the recipes except for the latter you have to temper. 

Panakam is generally a coolant for summer. Vadapappu is high in protein and a good salad, cucumber can also be added. If offering for god you can skip the vegetables too.

Panakam:

Ingredients:

• Jaggery - 1/2 cup
• Water - 3 cups
• Cardamon powder - 1/4 tsp
• Dry ginger powder - 1/4 tsp
• Lemon juice - 2 tbsp
• Salt - a pinch
• Tulsi/basil leaves - to garnish

Method:

Make jaggery into fine pieces using a knife. Add cardamon powder, dry ginger powder and salt. Squeeze some lemon juice and add water.

Give standing time for 15 minutes till the jaggery dissolves completely in water. Filter to remove the impurities. 

Refrigerate for an hour. Serve chilled with tulsi on top.

Vadapappu: 

Ingredients:

• Moong dal - 1/4 cup
• Grated coconut - 3 tbsp
• Lemon juice - 2 tsp
• Cilantro or coriander leaves - 1 tbsp, finely chopped
• Salt - to taste

To temper:

• Oil - 1 tsp
• Mustard seeds - 1/4 tsp
• Green chilly - 1, finely chopped
• Curry leaves - 5
• Asafoetida - a pinch

Method:

Soak the moong dal for an hour or 2 hours. Drain through a strainer to remove excess water. In a mixing bowl combine moong dal, grated coconut and cilantro.

Add the lemon juice. Heat a small pan with a tsp of oil and add all the ingredients given under 'To temper'. Transfer to the dal and mix well.

Serve it.

Note:

• Add lemon juice, salt and spiciness to suit your taste buds.
• Carrot and cucumber can be added in dal.
• Panagam or panakam is a super summer coolant and can be had frequently in summer.
• Jaggery can be replaced with brown sugar and dry ginger with fresh ginger too.