Traditional Sri Rama Navami Recipes

Here are some traditional Sri Rama Navami recipes that you can prepare and offer for the pleasure of Sri Ramachandra...



Powdered jaggery - one cup,
Water - 3 cups,
Lemon - 2 nos.,
Dried ginger (powdered) - 1 ½ tsp.,
Crushed cardamom - 2 nos.,
Crushed pepper & salt - ½ tsp.

Mix the jaggery in water and dissolve it well. Filter it and add lemon juice, dried ginger powder, cardamom, pepper and salt. Mix well and serve chilled. This not only quenches the thirst; it is also cooling during the summer.


Panakam with tamarind

1 cup tamarind juice,  
6 cups  boiling water,
1 1/2 teaspoons cumin seeds,  
1/4 cup superfine sugar,  
8    fresh mint sprigs,  
4 fresh ginger ½ inch thick slices,
1 stick cinnamon 3-inch.

Dry roast the cumin seeds over moderate heat in a saucepan until fragrant, for about one minute. Add tamarind juice and remaining ingredients and bring to a boil. Let the mixture steep at room temperature for 3 hours. Pour drink mixture through a sieve into a jug. This drink may be made one day ahead and chilled.


Kosumbari (Salad)

Kosumbari is easy to prepare and it is synonymous with Rama Navami and is offered as prasadam in most temples. It is popular as a starter in most festival foods (marriages, etc.)

One cup chana dal,
Green chilli - 3 to 4,
Ginger grated 1 tea spoon,
Grated coconut 3 tea spoon,
Salt to taste,
Lemon or raw Mango Juice 3 tea spoon,
Oil for seasoning,
Coriander for garnishing.

Soak chana dal for 3 to 4 hours and then grind it with green chilli and ginger coarsely. Add salt, lemon juice & grated coconut. Season it with oil, mustard seeds and jeera. Garnish with coriander leaves.


Carrot Kosambari

½ kg carrots – peeled and grated
½ cup moong dal,
3-5 stalks of fresh coriander stalks finely chopped,
juice of half a lemon,
½ tbspn of salt,
1 tbspn oil.
For seasoning: ½ tbspn mustard seeds, a pinch of asafetida and 5-6 curry leaves

Soak moong dal for two hours. Drain the water from the moong dal and add it to the grated carrots in a bowl, along with the salt, lime juice and coriander. Heat the oil in a pan and add mustard seeds, when they start popping add curry leaves and asafetida. Pour the seasoning over the carrot and moong dal mixture. It may be served chilled as salad.


Cabbage Kosambari

Fresh Cabbage -1/4 kg,
Grated coconut - ½ cup,
Capsicum- 1,
Lemon juice - 1 tbsp,
Salt to taste.
For seasoning: 2 tbsp oil, ½ tbsp mustard seeds, 7-8 curry leaves.

Method: Chop cabbage and capsicum finely. Add grated coconut, salt, lemon juice, and mix it well. Season with mustard seeds and curry leaves.



Neer mor

Neer mor is nothing but spiced and flavoured buttermilk. 'Neer' means water in Tamil and 'More' means buttermilk. It is very common in south India. It is prepared on Sri Rama Navami.


Plain Yoghurt  - 1 cup
Water  - 2 cups
Green Chilli – 1
Ginger - 1 Small piece
Coriander leaves - few
Curry leaves - few
Oil – Few drops
Mustard - 1/4 Tsp
Asafoetida - A Pinch
Salt as needed

Grind chili, ginger, coriander leaves, curry leaves coarsely.Whisk the yogurt with a hand whisk and add 2 cups of water to this.Add the coarsely ground mixture to this and add salt to this.Temper with mustard seeds and asafoetida.Serve chilled.


Huli Avalakki

1 cup beaten rice (avalakki),
1/2  cup tamarind juice,
small piece of jaggery,
1 tsp rasam powder,
a pinch of turmeric powder,
2 tsp sesame seeds,
salt to taste.

For Seasoning: 1 tbsp oil, 1/2 tsp mustard seeds, 1 tsp peanuts, a sprig of curry leaves.

Dry grind the beaten rice coarsely and keep it separately in a bowl. In another mixing bowl, mix together tamarind juice, jaggery, turmeric powder, rasam powder, salt. To this mixture, add the coarsely ground beaten rice and mix well. Allow this mixture to soak for 30 to 45 minutes. Then, take a kadai and heat the oil. Add peanuts, curry leaves and mustard seeds to the oil. When the mustard seeds pop, remove from the stove and add it to the beaten rice mixture. Finally, dry fry the sesame seeds for 2 minutes and dry grind the same to a fine powder. Add this sesame powder to the mixture and mix well.