Neer mor and panakam -Ramnavami recipes

It was Ramnavami a couple of days back and I made panakam and neer mor which are traditionally prepared in Tamilnadu for this occasion.Panakam is a drink made with jaggery and neer mor is a kind of spiced buttermilk. Both the drinks tastes like nectar during the hot summers.Though I am posting this a little late, these two drinks are so refreshing that you can prepare them anytime especially the neer mor, in large batches and chill and have it as required.

Panakam recipe

Neer mor and panakam -Ramnavami recipes
Neer mor and panakam -Ramnavami recipesIt was Ramnavami a couple of days back and I made panakam and neer mor which are traditionally prepared in Tamilnadu for this occasion.Panakam is a drink made with jaggery and neer mor is a kind of spiced buttermilk. Both the drinks tastes like nectar during the hot summers.Though I am posting this ...

Summary

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    Ingredients

    Jaggery
    1/2 cup
    Dry gingerchukku- a tiny piece powdered.
    /
    Water
    2cups
    Cardamom powder
    1/2tsp

    Steps

    1. Mix all the ingredients. Keep stirring till the jaggery dissloves well. Filter this liquid to remove the impurities. Serve it right away or you can also chill it and then serve.

    Neer mor recipe

    Neer mor and panakam -Ramnavami recipes
    Ingredient-
    Neer mor and panakam -Ramnavami recipesIt was Ramnavami a couple of days back and I made panakam and neer mor which are traditionally prepared in Tamilnadu for this occasion.Panakam is a drink made with jaggery and neer mor is a kind of spiced buttermilk. Both the drinks tastes like nectar during the hot summers.Though I am posting this ...

    Summary

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      Ingredients

      Curd
      2 to 3 tbspn
      Water
      2cups
      Curry leaves- stem/8 to leaves
      110
      Green chilly- chopped
      1
      Fresh ginger- piece chopped
      1''
      Salt
      to taste

      Steps

      1. Grind the green chillies, curry leaves and ginger in a blender. Dilute the curd adding water. Add the ground mixture and salt. Serve immediately or chill and then serve.