PAANAKA - NEER MAJJIGE

Paanaka: Serves 2

Powdered Jaggery : 4-5 tbspn
Water: 2 cups
Dry Ginger powder: 1/4 tspn
Cardamom powder: 1/4 tspn

Mix it all together.

Note:

1. Alternatively some households use rock sugar instead of Powedered Jaggery. (About 50gms of sugar will give the same sweetness of powdered jaggery above.)
2. I have seen some temples use musk melon juice in the Paanaka as a staple ingredient.

Neer Majjige: serves 2

Curd: 1/2 cup

Water: 1.5 cup

Salt: According to taste

Curry leaves: 2-3

Asofoetida (Hing): a pinch 

Preparation:
Beat the curd. Add water and asofoetida to it. Tear the curry leaves with your fingers, pinch it with salt and add the mixture to the curd.

Note:

1. Alternatively one can grind together curry leaves, ginger powder and corriander leaves and add to the majjige