Panchamrut


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5/5 stars  100% LIKED IT    2 REVIEWS ALL GOOD

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You can clearly notice five flavourful shades, or more, in this tongue-tickling Panchamrut! A delectable subzi of capsicum perked up with an aromatic powder of dry roasted sesame seeds and peanuts, this dish is further enhanced with a unique combination of ingredients including coconut, jaggery and tamarind pulp. Such a sweet and sour flavour, commonly found in Konkan and Maharashtrian cuisine, is sure to tickle the taste buds and improve your appetite! Enjoy this Maharashtrian delicacy hot and fresh, with rotis.

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Panchamrut recipe - How to make Panchamrut

Preparation Time:    Cooking Time:     Makes 4 servings
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Method
  1. Dry roast the peanuts in a small non-stick pan on a medium flame for 2 minutes.
  2. Add the sesame seeds and roast on a medium flame for 1 minute.
  3. Allow the mixture to cool completely. Once cooled, blend in a mixer to a coarse powder. Keep aside.
  4. Heat the oil in a broad non-stick pan, add the mustard seeds and cumin seeds.
  5. When the seeds crackle, add the asafoetdia and capsicum and sauté on a medium flame for 2 minutes.
  6. Add the coconut, chilli powder, turmeric powder and cook on a medium flame for 1 minute.
  7. Add the peanut-sesame powder and ¾ cup of water, mix well and cover and cook on a medium flame for 6 to 8 minutes, while stirring occasionally.
  8. Add the jaggery, tamarind pulp, salt and ¼ cup of water, mix well and cook on a medium flame for 2 minutes, while stirring occasionally.
  9. Serve hot with chapatis.
Accompaniments

Baitha Varan 
Methiche Varan 


RECIPE SOURCE : Swadisht SubzianBuy this cookbook
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Reviews

Panchamrut
5
 on 08 Apr 16 11:23 PM


Excellent combination of jaggery and tamarind pulp gives a unique flavour to this recipe..
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Tarla Dalal    Hi Sonal , we are delighted you loved the Panchamrut recipe and it came out perfectly. Please keep posting your thoughts and feedback. Happy Cooking.
Reply
09 Apr 16 02:11 PM
Panchamrut
5
 on 02 Nov 12 09:47 AM


Coconut and crushed peanuts with capsicum make a yummy dry vegetable. The tamarind adds a nice tangy touch.