Paanaka, Majjige, Kosambari for Rama Navami Festival / ಪಾನಕ, ಮಜ್ಜಿಗೆ, ಕೋಸಂಬರಿ

Rama Navami Festival is celebrated in Chaitra Masa, which usually falls in March or April of the calendar. Paanaka from belada hannu(wood apple juice), Neeru majjige (Spiced Buttermilk) and Kosambari ( daal and cucumber salad) are made as offering(naivedya) and served on this day. The juice and buttermilk are perfect thirst quenchers on a hot summer day. Read more about Rama Navami Festival here

ಪಾನಕ, ಕೋಸಂಬರಿ , ಮಜ್ಜಿಗೆ - ರಾಮ ನವಮಿ ಹಬ್ಬದ ನೈವೇದ್ಯ

Lemon Juice / Lemonade / ನಿಂಬೆ ಹಣ್ಣು ಪಾನಕ

Baelada hannu / ಬೇಲದ ಹಣ್ಣು (Wood-apple) is traditionally used for making juice on Rama navami. I have used lime juice here.

Ingredients:

For 1 cup of water, you will need:
lemon juice from 1/2 a lemon / ನಿಂಬೆ ರಸ
5-6 tsp of sugar (ಸಕ್ಕರೆ) OR 4 tbsp (1/4 cup) of grated Jaggery (ಬೆಲ್ಲ)
A pinch of cardamom powder / ಏಲಕ್ಕಿ
small piece of rock candy/rock sugar /kallu sakkare/ ಕಲ್ಲು ಸಕ್ಕರೆ (optional)
Black pepper powder (ಕರಿ ಮೆಣಸು), ginger powder (ಶುಂಠಿ )- optional

Method:

Soak the jaggery and rock sugar in water and let it dissolve completely. Then strain this water to remove any dirt/stones. To this add the lemon juice and cardamom and mix well. Panaka is ready. Refrigerate for 1-2 hours or add some ice cubes and serve it cold.
I have used jaggery here. I used Rock sugar to give a nice color to my panaka. Some people add pepper powder/ginger powder to give a spicy flavor. I haven't used it here.
Enjoy the cool refreshing panaka :)
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Ingredients for Spiced Buttermilk/Masala majjige:

1 cup Buttermilk (ಮಜ್ಜಿಗೆ) OR 1/2 cup yogurt (ಮೊಸರು)+1/2 cup water
1 green chilli / ಹಸಿರು ಮೆಣಸಿನಕಾಯಿ (chopped)
few sprigs Coriander leaves / ಕೊತ್ತಂಬರಿ ಸೊಪ್ಪು
few Curry leaves / ಕರಿಬೇವು ಸೊಪ್ಪು
small piece ginger / ಶುಂಠಿ
pinch of Asafoetida/ Hing / ಇಂಗು
salt / ಉಪ್ಪು to taste
lemon juice / ನಿಂಬೆ ರಸ (optional)

Method:

Put all the above ingredients in a blender or mixer and blend until everything is mixed well. Strain it to remove any stems of cilantro or curry leaves. This actually makes the buttermilk look kind of green in color, but the flavors of ginger, cilantro and curry leaves are well infused. It is preferable to have sour yogurt or buttermilk. If yours in not sour enough, add a few drops of lemon juice. You can add water to make it thinner. Refrigerate for 1-2 hours and serve.
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Kosambari / Daal, cucumber and carrot salad

Ingredients:

1/2 cup dal (Moong dal /Hesaru bele / ಹೆಸರು ಬೇಳೆ OR Channa dal /kadale bele / ಕಡಲೆ ಬೇಳೆ)
(for 1/2 cup dry dal, use 1 cucumber)
1 Cucumber / ಸೌತೆಕಾಯಿ
1 Carrot / ಕ್ಯಾರಟ್
4-5 sprigs Cilantro, finely chopped /ಕೊತ್ತಂಬರಿಸೊಪ್ಪು
1-2 tbsp Grated Coconut /ಕಾಯಿತುರಿ
1-2 tsp Lemon juice / ನಿಂಬೆ ರಸ
1/2 tsp salt / ಉಪ್ಪು to taste

Seasoning / ಒಗ್ಗರಣೆ
1 tbsp Oil / ಎಣ್ಣೆ, 1 tsp Mustard seeds/ಸಾಸಿವೆ, pinch of Asafoetida/ Hing / ಇಂಗು,3-4 chopped green chillies / ಹಸಿರು ಮೆಣಸಿನಕಾಯಿ (chopped)

Method:
Soak the dal in water for 1-2 hours. moong dal soaks quickly, needs about 1 hour. chana dal needs about 3 hours to soak completely. Once soaked drain the water from dal. keep the dal aside.
Peel the cucumber, remove the seeds and chop them into small pieces.
Peel the carrot and grate it.
In a bowl combine the soaked dal, chopped cucumber, chopped cilantro, carrot. To make the seasoning, heat a small pan on medium flame, add a spoon of oil , then add hing,mustard seeds.When they splutter add green chillies. Stir it for a few seconds.Pour this over the dal and cucumber mixture. Add grated coconut and lemon juice to the mixture. Mix it well. Add salt just before serving or else it will extract water from the cucumber making the salad watery. It can be eaten as a salad, a side dish along with rice & rasam, can be eaten by itself as an evening snack.

Raita, Mosaru gojju, Pachadi / ಪಚಡಿ / ಮೊಸರು ಗೊಜ್ಜು / ರಾಯಿತ / ರಾಯತಾ

Raita is a yogurt based dish which is usually served as an accompaniment to some rice dish(bhaath) like Bisibelebath, Vangibath etc. The 2 main ingredients are Yogurt and some combination of vegetables - fresh or cooked.

Ingredients:

1 cup Yogurt / ಮೊಸರು
1 cup Vegetables / ತರಕಾರಿ
few sprigs Coriander leaves / ಕೊತ್ತಂಬರಿ ಸೊಪ್ಪು
few Curry leaves / ಕರಿಬೇವು ಸೊಪ್ಪು
1 fist full Grated Coconut /ಕಾಯಿ ತುರಿ / ಕೊಬ್ಬರಿ(optional)
small piece ginger / ಶುಂಠಿ (grated)
1/2 tsp - salt / ಉಪ್ಪು to taste

Seasoning / ಒಗ್ಗರಣೆ
I tbsp Oil / ಎಣ್ಣೆ, 1 tsp Mustard seeds/ಸಾಸಿವೆ, pinch of Asafoetida/ Hing / ಇಂಗು,3-4 chopped green chillies / ಹಸಿರುಮೆಣಸಿನಕಾಯಿ

Cut/Chop the vegetables to small pieces. Transfer them to the bowl. Add the cilantro, curry leaves, grated ginger, salt. Then beat the yogurt and add it to the vegetables. You can make the raita thin by adding water or milk. Adjust the consistency as per your liking. Then make the seasoning with little oil, mustard seeds, hing and green chillies, add it to the yogurt mixture, give it a good mix. Raita is ready to be served.

Here are some of the raitas using raw vegetables: Tomato,onion & cucumber raita(either used alone or in some combination) is the most common and popular raita.

1. Tomato raita
2. Cucumber Raita (Chop/grate)
   
3. Radish Raita (Chop/grate)
   
4. Tomato & Onion Raita
5. Tomato+ Onion + Cucumber Raita
6. Banana Stem Raita (baaLe dindu raita)

Here are some of the raitas using Cooked vegetables:

Chop/Cut the vegetables,stir fry in little oil till done, then add to yogurt. Rest same as above.

1. Tomato Raita
2. Okra/Bendekayi Raita
3. Spinach Raita (Soppu raita)
4. Raw Banana Raita (baaLekayi)
5. Beetroot Raita (beware this raita will be a red one :)
6. Potato Raitha (Boil potatoes in water, peel and chop them to bite sized pieces, add to yogurt)

Variations:

1. Instead of adding seasoning, you can pinch of hing, some cumin powder, pinch of red chilli powder, chat masala powder to the yogurt. This gives a different flavour.

2.Thiruvida Mosaru gojju - One more version where you grind some ingredients making the raita thicker in consistency.

Above ingredients + these below
1/4 cup - Split roasted gram/ Dalia/ kadale /putani / ಹುರಿಗಡಲೆ
1 tbsp - Cumin seeds / Jeera / ಜೀರಿಗೆ

In a small pan dry roast the Dalia and cumin seeds. Take green chillies, small piece of ginger, roasted gram, grated coconut, cumin seeds in a blender. Grind it in mixer/blender adding water. then mix this with yogurt and vegetables. Add salt, cilantro and seasoning. This raita will be thicker than the other kind. This will increase the volume of raita, especially useful if you have to make a lot of raita.

One last tip from me, add some milk or cream to raita(cream is best), this prevents it from turning sour. it tastes sweet for a long time. this is especially useful if you taking it for lunch or on a trip where u don't have a fridge.

Curd Rice / Yogurt Rice / Mosaranna / ಮೊಸರನ್ನ

Rice with curd/yogurt or Mosaranna is a part of every South Indian meal. Every meal has to end with curd rice. As we like both rice and cud, this is one of the comfort foods for most South Indians :) In our everyday meal we just mix rice and curd , but we add few more ingredients to make it even more tastier for festivals and special occasions. Here is one such recipe.



Servings: 1 cup cooked rice(anna) makes around 2 servings of curd rice.

Ingredients:
1 cup - cooked rice / anna / ಅನ್ನ
1/2 to 1 cup - Curd/ yogurt / ಮೊಸರು
1/2 to 1 cup - milk / ಹಾಲು
10 to 15 - green grapes /ದ್ರಾಕ್ಷಿ (whole or cut into 2 halves)
3 to 5 - Green chillies / ಹಸಿರುಮೆಣಸಿನಕಾಯಿ (slit them)
few sprigs Coriander leaves / ಕೊತ್ತಂಬರಿ ಸೊಪ್ಪು
few Curry leaves / ಕರಿಬೇವಿನ ಸೊಪ್ಪು
small piece ginger /ಶುಂಠಿ (finely chopped/grated)
1 fist full - fresh Grated Coconut /ಕಾಯಿ ತುರಿ (optional)
Cashews fried in ghee/ ಗೋಡಂಬಿ - ತುಪ್ಪದಲ್ಲಿ ಕರಿಯಿರಿ (optional)
2 tbsp - cream/ಹಾಲು ಕೆನೆ (optional)
salt / ಉಪ್ಪು to taste

Seasoning / ಒಗ್ಗರಣೆ
2 tbsp Oil / ಎಣ್ಣೆ, 1/2 tsp Mustard seeds /ಸಾಸಿವೆ, Asafoetida/ Hing / ಇಂಗು, 1 tsp Chana Dal / ಕಡಲೆಬೇಳೆ, 1 tsp Urad Dal / ಉದ್ದಿನಬೇಳೆ

To prepare the seasoning, Heat a small pan on medium flame. Add 2 tbsp oil, when its hot add mustard seeds, chana dal, urad dal, hing. Once they start sizzling add slit green chillies and curry leaves. stir for a minute till chillies get cooked , then switch off the stove.

Take 1 cup of cooked rice in a big bowl. Heat 1/2 cup milk and pour it into the bowl. Leave it aside for 15 minutes. The rice will absorb the hot milk and becomes soft. Then add salt and curd/yogurt. Now add rest of the ingredients (chopped ginger, chopped coriander leaves, prepared seasoning, green grapes, grated coconut, fried cashews). Mix it well. If the curd rice looks dry add some more milk/yogurt. Adding cream prevents the curd rice from turning sour quickly and also increases the taste. Now Curd rice is ready to be served. Usually it tastes great by itself. You can enjoy it with some pickle too.

Variations:
-You can use pomegranate seeds instead of grapes. This gives a different taste.
- You can also add grated carrot to curd rice.
-You can add chopped onion which gives a crunchy effect to curd rice. When using onion, I don't add any fruits.
-When curd rice is made as naivedya I usually don't add any onions.

Doddapatre Tambuli / Tambli / ದೊಡ್ಡಪತ್ರೆ ತಂಬುಳಿ

Tambuli is another authentic Karnataka recipe. Tambuli is derived from kannada word tampu. (ತಂಪು ---->ತಂಬುಳಿ). tampu meaning cool/cold. So thambuli is a cooling food. It is made from many greens and vegetables. It is prepared by grinding the vegetable with the spices and then mixing it with yogurt. All ingredients are used raw, (as they are) without any cooking.

Doddapatre Plant in my home

I am sharing a recipe of Thambuli made from leaves of Doddapathre plant (doddipatre). This plant is called by many names Cuban Oregano/ Spanish Thyme/ Indian Borage etc. Its botanical name is Plectranthus amboinicus. The leaves are soft, thick, has a strong pungent flavor. It is a common plant in India. In the US also most nursery have it or you can get it from your local farmer's market. I got this plant from farmer's market as well. If you cant find this plant, don't get disheartened. If your grocery store /supermarket sells fresh oregano leaves, you can use them instead. These leaves are smaller in size than cuban oregano but it has the same flavor:)

Servings: This recipe makes about 1 litre of Tambuli(2 - 4 servings with rice)

Ingredients:
15-20 leaves of - Cuban oregano / Dodda patre / ದೊಡ್ಡ ಪತ್ರೆ ಎಲೆ
1/4 cup - Split roasted gram/ Dalia/ kadale /putani / ಹುರಿಗಡಲೆ
1 tbsp - Cumin seeds / Jeera / ಜೀರಿಗೆ
8-10 black peppercorns or 1 tsp black pepper powder / ಕರಿ ಮೆಣಸು
1/4 cup - fresh grated coconut/ ಕಾಯಿ ತುರಿ
1 tsp - salt / ಉಪ್ಪು
1/2 tsp - turmeric powder / ಅರಿಶಿನ
1 cup Yogurt + 1 cup water / ಮೊಸರು + ನೀರು

Seasoning / ಒಗ್ಗರಣೆ
2 tbsp Oil / ಎಣ್ಣೆ; 1/2 tsp Mustard seeds /ಸಾಸಿವೆ; 1/2 tsp Cumin seeds /ಜೀರಿಗೆ; Asafoetida/ Hing / ಇಂಗು; 2 Dry red Chillies / ವಣ ಮೆಣಸಿನಕಾಯಿ

Wash the leaves and pat them dry with a paper towel or cloth. Heat a pan on medium flame, add these leaves into it. Stir them for 1-2 minutes till they wilt. Take off the flame, keep aside. In the same pan add dalia/kadle, then cumin seeds and pepper corns/pepper powder one after the other. dry roast them till you get a nice aroma. Take off the stove now. let it cool a little bit. Then transfer these ingredients into a blender. Add the wilted leaves, grated coconut, salt, turmeric to it. Add water and grind into a smooth paste. (There is no need to wilt the leaves and dry roast the ingredients. You can use them all raw. But roasting them brings out a nice flavor. My mom always roasts them before grinding, so do I)

Take some yogurt in a bowl,its better if the yogurt is slightly sour. Add this ground paste to yogurt. Mix well. Check the taste. If its too spicy add more yogurt, if its bland add more pepper powder. You can add more water or yogurt to bring to desired consistency. The consistency should like a thick gravy. Heat a small kadai, pour oil, add hing, mustard seeds, cumin seeds, dry red chillies. Pour this seasoning over the yogurt mixture. Tambuli is ready to be served now. It is usually eaten with hot rice. It tastes best when fresh. As it is not a cooked dish, keep it in the refrigerator for later use.