PANCHAMRUT SPICY VERSION
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Author anubond101 Yield No Value
Published Aug 27, 2012 Cooking Time 25 Minutes
Recipe Type Dipping/Pickles Preparation Time 10 Minutes
Ingredient Other Standing Time 25 Minutes
Description: Panchamrut is a traditional dish and part of a typical Maharashtrian Wedding thali. It is a sweet, sour and spicy dish with peanuts, sesame seeds and fresh coconut being used as the main ingredients.Panchamrut is a traditional dish and part of a typical Maharashtrian Wedding thali. It is a sweet, sour and spicy dish made with a combination of nuts, herbs and spices. Peanuts, sesame seeds and fresh coconut are considered as the main ingredients in making of this dish.

Recipe of PANCHAMRUT SPICY VERSION

Ingredient Name Quantity Unit
Goda Masala 1 Teaspoons
Red Chilli Powder 1 Teaspoons
Turmeric Powder 1/4 Teaspoons
Hing (asafoetida) Pinch
Jaggery 2 Tablespoons
Cumin Seeds 1/4 Teaspoons
Mustard Seeds 1/4 Teaspoons
Green Chillies, Chopped 2-3 Numbers
Curry Leaves few Springs
Raisins 2 Tablespoons
Cashew Nut Pieces 2 Tablespoons
Fresh Coconut Pieces 2 Tablespoons
Groundnuts/ Peanuts 3 Tablespoons
Water As Needed
Salt To Taste
Oil 2 Tablespoons
Sesame Seeds Powder, Roasted 1 Teaspoons
Roasted Peanut Powder 2 Teaspoons

Directions

  1. Heat oil in a pan and when it is enough hot, add mustard seeds. When the mustard seeds crackle, add cumin seeds, curry leaves, green chillies and pieces of fresh coconut. Cook the coconut pieces until they are slightly coloured. 
  2. Add pinch of hing, turmeric powder, red chilli powder, goda masala and sauté well. 
  3.  Add peanuts, cashew nuts and raisins. Saute till they get a nice colour and then add 1 ½ cup water, salt and when the cashew nuts become slightly softer then add jaggery and mix well. Cook this for about 10-12 mins or until the peanuts and cashew nuts become soft. 
  4. Add 1 tsp roasted sesame seeds powder and 2 tsp roasted peanut powder and mix. Simmer for about 3-4 minutes. Switch off the flame and the dish is ready.

Recipe Tips

If you like this dish to be little sour, then add tamarind juice or kokum.
Posted Aug 27, 2012

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