Vadapappu Panakam
Ingredients
For Vadapappu: Yellow moong dal - 1/2 cup, soak for one hour and drain completely
Jaggery - 4-5 tbsp, grated
For Panakam: Water - 1 lt (4 cups)
Jaggery - 1 cup, grated
Black peppercorns - 5, dry roast for a mt and crush
Dry ginger powder - 1/2 tsp
Green cardamom - 2, crushed
Method
For Vadapappu: Drain the soaked dal and remove to a serving bowl. Add a few jaggery pieces or grated jaggery on top. Serve with chalimidi and panakam.
For panakam: Add grated jaggery to 4 cups of room temperature water and allow it to dissolve. Strain the liquid to a serving bowl.
Add cardamom powder, crushed black pepper and dry ginger powder and mix. Pour into glasses and serve.
Tips
For savory vadapappu, add 3 tbsps of grated raw mango, 1 finely chopped green chili or 1/4 tsp red chili powder, 2 tbsps of freshly grated coconut, finely chopped coriander leaves and salt to 1 cup of soaked moong dal. You can add 2 tbsps of grated carrot too.
If you do not have dry ginger on hand to make panakam, omit it.
If panakam is too sweet, add more water.
If you do not have dry ginger on hand to make panakam, omit it.
If panakam is too sweet, add more water.
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