Panchamrut


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Panchamrut

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

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Panchamrut is a dish with a holy connotation, in the sense that it is offered to God during most pujas. Different regions and communities prepare different versions of panchamrut – some with milk products, some with fruits and honey, and so on.

Here is the spicy Maharashtrian version, which is part of the traditional puja thali, and also served as an accompaniment in a traditional Maharashtrian wedding lunch.

It is like a sweet and sour chutney, with varied ingredients ranging from jaggery to tamarind, crushed nuts and seeds, and dry fruits too. Spice powders like chilli powder and goda masala are used to give a spicy touch to the recipe.

Here is the authentic method of preparing this popular Maharashtrian accompaniment. We are sure you will love it. As a variant, you can also use chopped capsicum to lend the required spiciness, instead of chilli powder.

Panchamrut is served on special occassions like Ganesh Chaturthi and Gudi Padwa as an accompaniment to a typical Maharashtrian thali consisting of Maharashtrian Bhaji, Maharashtrian Rotis / Polis, Maharashtrian Dal, Varan / Amti / Kalvan, Maharashtrian Bhaat (Rice) and Maharashtrian Sweet Dishes

Enjoy how to make Panchamrut recipe with detailed step by step photos and video.

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Panchamrut recipe - How to make Panchamrut

Preparation Time:    Cooking Time:    Total Time:     Makes 1.25 cups (4 serving )
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Method
Procedure for panchamrut

    Procedure for panchamrut
  1. Heat the oil in a broad non-stick pan and add the mustard seeds.
  2. When the seeds crackle, add the curry leaves and sauté on a slow flame for 10 seconds.
  3. Add the fenugreek seeds and sauté on a slow flame for 10 seconds.
  4. Add the asafoetida and sauté on a slow flame for 10 seconds.
  5. Add the turmeric powder and sauté on a slow flame for 10 seconds.
  6. Add the tamarind pulp, chilli powder, raisins, cashewnuts, jaggery and 1/4 cup of water, mix well and cook on a medium flame for 2 minutes or till the jaggery melts.
  7. Add the peanut powder, dry coconut, sesame seeds powder and ½ cup of water, goda masala and salt, mix well and cook on a medium flame for 1 to 2 minutes or till the mixture comes to a boil.
  8. Serve hot.
Accompaniments

Baitha Varan 
Methiche Varan 

Nutrient values per serving
Energy191 cal
Protein4 g
Carbohydrates16.4 g
Fiber4.5 g
Fat12.2 g
Cholesterol0 mg
Vitamin A317.3 mcg
Vitamin B10.5 mg
Vitamin B20.1 mg
Vitamin B31.9 mg
Vitamin C93.3 mg
Folic Acid3.3 mcg
Calcium52.6 mg
Iron1.3 mg
Magnesium0 mg
Phosphorus0 mg
Sodium0.3 mg
Potassium6.3 mg
Zinc0.6 mg

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.