PANAGAM (SWEET GINGER DRINK)
INGREDIENTS
1/4 cup galangal
2 tsp palm sugar/jaggery
1 inch cube ginger
4 cardamom pods, crushed
2 cups water
METHOD
Peel and chop ginger, blend all ingredients, strain, and serve cold.
INJI NEER MORU (GINGER BUTTERMILK DRINK)
INGREDIENTS:
1 cup yogurt
3 cups water
Small piece of ginger
A few curry leaves
A pinch of asafoetida
Rock salt to taste
METHOD
Wash, peel, and finely chop the ginger. Blend all ingredients, transfer to a jug, cool, and serve.
NEER MORU (ASAFOETIDA BUTTERMILK)
INGREDIENTS:
1 cup yogurt
1/8 tsp asafoetida
1 sprig curry leaves
1/4 tsp mustard seeds
½ tsp sesame oil
Rock salt to taste
METHOD
Blend yogurt, salt, and water to form a thin buttermilk drink. Heat oil in a pan, add mustard seeds and let them pop. Then add asafoetida and curry leaves, and mix into the buttermilk. Optionally, garnish with chopped green chilies for extra spice.
ELAKAI KASHAYAM (CARDAMOM DRINK)
INGREDIENTS:
2 cups water
4 cardamom pods, crushed
1-inch cube ginger, grated
Juice of 1 lemon
1 tsp palm sugar
METHOD
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