Vadapappu panakam are offered to Lord Rama on his birthday i.e Sri Rama Navami festival celebrated by Hindus. Vadapappu is nothing but soaked moong dal that is served with jaggery and chalimidi (rice flour based sweet) and panakam. There is savory version of vadapappu where grated raw mango, coconut and green chilies are added to soaked yellow moong dal.
Panakam is a thirst quenching, palate pleasing, traditional, ayurvedic energy drink. It is a naturally sweetened summer cooler laced with a subtle hint of spice. Grated jaggery (gud), dry ginger (sonth or sonti), black pepper corns and cardamom go into the making panakam recipe. According to Indian ancient medicine, Ayurveda, panakam (also called panaka or panagam) balances the three doshas: vata, kapha and pitta during the hot summer days. Health benefits of panakam are not to be underated. It provides instant relief from the hot sweltering sun, cools the body, revives appetite and gives a rejuvenating feeling on consumption. Dry ginger has astringent properties and heals gastric related issues. Vadapappu panakam when consumed together help in digestion. I am sharing vadapappu recipe including how to make panakam.
Main Ingredients:
moong dal
jaggery
black pepper corns
Ingredients
For Vadapappu: Yellow moong dal - 1/2 cup, soak for one hour and drain completely
Jaggery - 4-5 tbsp, grated
For Panakam: Water - 1 lt (4 cups)
Jaggery - 1 cup, grated
Black peppercorns - 5, dry roast for a mt and crush
Dry ginger powder - 1/2 tsp
Green cardamom - 2, crushed
Method
For Vadapappu: Drain the soaked dal and remove to a serving bowl. Add a few jaggery pieces or grated jaggery on top. Serve with chalimidi and panakam.
For panakam: Add grated jaggery to 4 cups of room temperature water and allow it to dissolve. Strain the liquid to a serving bowl.
Add cardamom powder, crushed black pepper and dry ginger powder and mix. Pour into glasses and serve.
Tips
For savory vadapappu, add 3 tbsps of grated raw mango, 1 finely chopped green chili or 1/4 tsp red chili powder, 2 tbsps of freshly grated coconut, finely chopped coriander leaves and salt to 1 cup of soaked moong dal. You can add 2 tbsps of grated carrot too.
If you do not have dry ginger on hand to make panakam, omit it.
If panakam is too sweet, add more water.
Panakam is a thirst quenching, palate pleasing, traditional, ayurvedic energy drink. It is a naturally sweetened summer cooler laced with a subtle hint of spice. Grated jaggery (gud), dry ginger (sonth or sonti), black pepper corns and cardamom go into the making panakam recipe. According to Indian ancient medicine, Ayurveda, panakam (also called panaka or panagam) balances the three doshas: vata, kapha and pitta during the hot summer days. Health benefits of panakam are not to be underated. It provides instant relief from the hot sweltering sun, cools the body, revives appetite and gives a rejuvenating feeling on consumption. Dry ginger has astringent properties and heals gastric related issues. Vadapappu panakam when consumed together help in digestion. I am sharing vadapappu recipe including how to make panakam.
Main Ingredients:
moong dal
jaggery
black pepper corns
Ingredients
For Vadapappu: Yellow moong dal - 1/2 cup, soak for one hour and drain completely
Jaggery - 4-5 tbsp, grated
For Panakam: Water - 1 lt (4 cups)
Jaggery - 1 cup, grated
Black peppercorns - 5, dry roast for a mt and crush
Dry ginger powder - 1/2 tsp
Green cardamom - 2, crushed
Method
For Vadapappu: Drain the soaked dal and remove to a serving bowl. Add a few jaggery pieces or grated jaggery on top. Serve with chalimidi and panakam.
For panakam: Add grated jaggery to 4 cups of room temperature water and allow it to dissolve. Strain the liquid to a serving bowl.
Add cardamom powder, crushed black pepper and dry ginger powder and mix. Pour into glasses and serve.
Tips
For savory vadapappu, add 3 tbsps of grated raw mango, 1 finely chopped green chili or 1/4 tsp red chili powder, 2 tbsps of freshly grated coconut, finely chopped coriander leaves and salt to 1 cup of soaked moong dal. You can add 2 tbsps of grated carrot too.
If you do not have dry ginger on hand to make panakam, omit it.
If panakam is too sweet, add more water.
