Customs · Festivals · Food Practices

Special delicacies for TamBrahm occasions : Chapter 4 – Sri Rama Navami

In continuation of the series on Tambrahm special cuisines for occasions, we are going to see about the food cuisines for Sri Rama Navami.

What is Rama Navami?

Hindu festival during the spring season, that celebrates the birth of Lord Rama who is an important deity to the Hindus, particularly of the Vaishnavism tradition of Hinduism. He is the seventh avatar of Lord Vishnu.


Sri Rama Navami is the celebrated on the ninth day of the chithrai month marking the birth of Lord Rama. As the name suggests Navami, it is celebrated on the ninth day of the month. The whole nine days are celebrated as Vasanthothsavam. The specialities of the day end with the Sita Kalyanam. Usually, it occurs in the Gregorian month of April – May.


By reciting Rama Katha, slokas and performing special puja, singing bhajans/kirtis, by taking miniature statues of the infant Rama, washing it and clothing it, then placing it in a cradle, fasting and Rathayatras, the chariot processions, also known as Shobha yatras of Rama, Sita, his brother Lakshmana and Hanuman, are taken out at several places. In Ayodhya, many take a dip in the sacred river Sarayu and then visit the Rama temple.

Delicacies of the day:

Some of the delicacies specially made for this festival are

  1. Panakam
  2. Neermor
  3. Kosambari/kosumalli

Neer mor 1_thumb[7]Paanagam_thumb[2]








The month of the chithirai accompanies the summer season. The prasadham prepared suits perfectly to the season of the year. Panakam is a water based drink made with jaggery, lemon, ginger and cardamom. The Panakam stored in a mud pot gives you a cool drink which is rich in minerals (as jaggery is full of minerals) and suits the climate. Neermor is spiced buttermilk. Buttermilk is tampered with minced ginger, green chilli, cilantro and asafoetida. This serves as the best drink to the quench the unending thirst at summer. The panakam gives the sugar needed during the summer.

Apart from these Kosambri is served to the Lord. Kosambari salad or the Vadapappu is a salad made with split moong dal along with cucumber, carrot and coconut. This salad also complies with the cooling nature of the food to suit the hot summer.

Special menu for the day will be as follows:

Prasadham/Rice, Ghee, Parupu(dal), mor kozhambu or sambhar, paruppu usilli, thayir pachadi, vadaam or appalam, ulundha vadai or thayir vadai, sathumadhu/rasam, thirukanna amudhu/ payasam.  In addition, you can also make the special Thirupullani paal paayasam for the birth of Lord Rama.


kothavarangai usili.jpg


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