Tuesday, April 8, 2014

Sri Rama Navami Neivedyam

On Chaitra Sukla Navami (the ninth day of the bright half of Chaitra) 'Sree Ramanavami' is celebrated. Sree Rama was born on this day and years later on the same day Rama married Sita.  'Sree Sitarama Kalyana Mahotsavam' (wedding) will be performed in all Sita Rama Temples all over South India. celebrating Sri Ramanavami I star Nine Days of Sundara Kandam ParayanamFrom Prathami thithi  and I complete Sundarakanda Parayanam on Rama Navami

For Sree Ramanavami we offer Payasam ,Neer Moor( Butter milk) and Panakam Panagam ( Sweetened water) are the main naivedyams for the lord. Kosamari (Salad) usingMoong dal, is also prepared.


It is made with jaggery,water,dry ginger powder and lemon juice


Water –2cups

Grated Jaggery – 3 tbsp

Dry Ginger powder-1tsp

Cardamom Powder –pinch

Lemon Juice-- 1 tbsp


Soak jaggery in 1 1/4 cup water for 15 minutes. Filter it to remove impurities.
Add lemon juice, dry ginger powder, cardamom powder and mix well. Panakam is ready for neivedhyam.

Neer Moor:

 Curd – 2 table spoons
 water – 2 cups
  Curry leaves 1 twig finely chopped
 A pinch of salt
    Beat the curd well and  add all ingredients.It is ready for Neivdhyam

Rice Coconut Payasam/Kheer

Arisi Thengai Payasam is a traditional payasam which we make during festivals and special occasions as it is very quick and easy to make..This Payasam/Kheer is is an absolutely delicious desert and It is prepared from freshly grated coconut, rice and jaggery. .  It tastes too good with the richness of coconut and with the flavor of cardamom.


    Raw rice- 2 tblspn

    Grated coconut- 1/2 cup

    Grated jaggery - 3/4 cup

    Boiled milk - 1 cup

    Cardamom powder - 11/4 tspn

    Cashew nuts – 6 to 7, broken

    Ghee – 1 tsp

    Water - 2 cup


1.Wash and soak the rice in water for 30 minutes.

2.Drain, and grind along with coconut into a fine paste, adding about ¼ cup of water.

3.Dissolve the jaggery, by heating it with ¼ cup of water, strain to remove impurities. Keep aside.

4.Transfer the ground paste, to a heavy bottom vessel. To this add about 2 cups of water and heat on medium flame.

5.Keep stirring else it will form lumps. Keep stirring and cook until the paste is cooked. The paste will turn semi solid like porridge.

6.At this stage add the jaggery mixture and stir well. Boil on low heat for 3 to 4 minutes.

7.Remove from heat, add the milk and cardamom powder and mix well.

8.In a small frying pan, heat a tsp of ghee and fry the cashew nuts. Add it to the payasam.