The more I dig into our traditional foods, I’m amazed at how intelligently and seasonally our ancestors ate. Panakamand Cucumber Kosumallithat are offered as Neiveidyam on the occasion of Sri Rama Navami which falls in the summer season.
As a kid, I would happily glug the Panakam prepared by my granny on these occasions, but today I like it more as I drink it mindfully, realizing how good it is for us. This ayurvedic drink is naturally sweetened using jaggery, spiced with ginger, cardamom and black pepper and a squeeze of lemon juice for that balance in taste. This sweet-spicy-tangy drink can be had all around summer. It’s nice if kids develop a taste for these kind of natural drinks instead of reaching out for the fizzy drinks. Having a sip of this after quite some years, I realised how much I have missed this taste!
Kosumalliis another very simple, cooling, no-cook dish except for the tempering of mustard seeds and asafoetida for a delicate yet distinct flavour. While it is a neiveidyam dish, it can be easily had on a regular basis in summers as a salad with a bowl of yogurt for a light lunch. In the salad version, you can toss finely chopped onions, peppers, carrots and tomatoes along with the soaked moong dal. However, the dish in it’s simplest version here is also a masterpiece and a great example as to how delicious, simple food can be.
How to make Panakam
For 4 cups or 6 small glasses
for 4 servings