On Sree Rama Navami, we make panakam, vada pappu and pulihora (tamarind rice) or mango rice. Bhadrachalam has a famous Rama Temple which is close to our place. For more details, please visit the following site:
Add a pinch of black pepper powder, one crushed cardomam (optional) and four tablespoons of grated jaggery to two glasses of water and mix thoroughly.
Soak 1 cup of splitted moong dal (without skin) in water for fifteen minutes. Remove the water from the dal and add four tablespoons of grated jaggery to the dal. Mix it well.
Cook two cups of ponni rice with 5 cups of water and let it cool. Heat three tablespoons of oil in a vessel and add the dry chillies, gram dal, urad dal, mustard seeds, cumin seeds and fenugreek seeds each of one teaspoon. Fry them until they turn light brown in colour and add curry leaves, four slitted green chillies, one teaspoon of turmeric powder, a pinch of hing, one cup of grated mango and cook it on a medium flame. Add one teaspoon of sugar and one tablespoon of salt. Turn off the stove and add this to the rice and mix it well. Mango rice is ready now…