Thanks for trying saru upkari Sudeepta.

Yes Trupti. Ginger does add a very nice flavor to this dish.

@, even at my native, which is a very small place, different temples follow different recipe for this panak. But everyone has their own great taste.

Manjula, one of the temples at my plaace does have this tradition of adding lemon. May be it depends on what people have been following. I had forgotten to mention it. Thanks for reminding.

Diane, thats a nice idea. I would love to try it your way sometime. Thanks

Thanks a lot Ranjani. Pepper gives extra kick to this .

Aruna, in our temple, they don’t add ginger at all. Its very strange that different people follow different recipes for the same dish

Pelicano, traditionally this drink is made with jaggery only. Jaggery has this very different smell as well as taste to it. So I am not sure if palm sugar would suit. Looks like our ancestors wanted to make something super healthy and delicious drink for the festival. Thats how this drink originated. As you know, jaggery, pepper and ginger has lots of medicinal values.
We do think alike many times. I used to get surprised to read many of your mails .

Yes Sig, many people use dry ginger.

Anjali, you are so lucky to get this drink from Upahara darshini. Good to know our restaurants are keeping our traditions alive.

Deepa, Pachdi and panak was my favorites too. I could not stop my cravings this time, since I was not having mango, I made only panak.

Thanks Bee.

Swapna, thanks and wish you the same.