Meena's Taste Mantra

Panakam - A traditional Summer Cooler!

We generally prepare Panakam on Thai Poosam - the day when Poosam Nakshatram | Star falls in the Tamil Month of Thai.

On this day Lord Murugan is worshipped with great festivities through out the day in all Murugan Temples. It is believed that on this day Goddess Parvati gave Lord Murugan a "Vel", spear to vanquish an evil demon Soorapadam!

The idea behind Panakam if you think about is very logical. This is prepared with Jaggery. which is an instant energizer and Dry Ginger Powder which is very good for digestion. Thai Poosam is also the beginning of Summer and the Panakam is the perfect choice as a thirst quencher!

Apart from this logic, the other spiritual reason is as follows...On this day, since there are huge festivities across Lord Murugan temples with a procession of "Utsava Murti", the replica of temple deity, being taken around the area. Local people make this Panakam in large quantities and distribute them to the devotees those who are thirsty! It is believed that when you quench the thirst of many, they in turn shower blessings on you and your family!

In a vessel add grated jaggery, Chukku Podi and water. Place the vessel on medium flame. Stir occasionally till the jaggery dissolves.
Let this come to a boil for 3 minutes and then switch off the flame.
Mix elaichi powder and keep aside for 2 minutes.
Filter Panakam with a strainer laced with fine muslin cloth and transfer to a vessel.
Panakam is ready to be kept as Naivedhyam for Lord Murugan's Puja.

After the puja, enjoy it warm with family and friends.

Panakam can also be served as a welcome drink during Summers as it is a great thirst quencher. When we make it on any other day, we also add a dash of Lemon Juice and it tastes really wonderful!

About C R Meena

(c) 2014 - 2016, Meena's Taste Mantra is the result of my ardent desire to share my recipes, with all who appreciate and celebrate food. These recipes are as a result of 60 years of cooking experience, influenced by tradition and exposure to various concepts, new recipes/ingredients and a passion for cooking - adapting to healthier alternatives.