vahrehvah
sanjay thumma Vahchef with Indian food videos inspires home cooks with new recipes every day.



Panchamrut Spicy Version

Stir Fried Plantain with Yogurt

Stir Fried Plantain With Yogurt

Raw Plantains are a low glycemic source of carbohydrate and full of nutrition. Aratikaya ...

Yam Fry

Yam Fry

Elephant Yam (Chena or Senai Kizhangu) is firstly cut into pieces, boiled and fried with ...

Chicken Brinjals Curry

Chicken Brinjals Curry

Chicken Brinjal Curry is a unique and delicious variation, combination of chicken and br...

STIR FRY FISH IN HOISIN SAUCE

Stir Fry Fish In Hoisin Sauce

Batter-coated fish, fried until slightly browned and then sautéed with veggies and hoisin...

Dahi Pudina Aloo

Dahi Pudina Aloo

Pudina Aloo is a super easy Side Dish which is a perfect combination for rice and rotis....

Green pepper muglai

Green Pepper Muglai

Green Pepper Mughlai is a majestic yet simple dish full of flavours, exciting green colou...

Panchamrut Spicy Version Recipe, How To Make Panchamrut Spicy Version Recipe

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 Spicy Version

Panchamrut... Read More..

About Recipe

How to make PANCHAMRUT SPICY VERSION

(5 ratings)
7 reviews so far
Prep time
10 mins
Cook time
25 mins
Total time
35 mins
PANCHAMRUT SPICY VERSION
Author : Vahchef
Main Ingredient : Nuts & Oil Seeds
Servings : 2 persons
Published date : March 22, 2019


Ingredients used in PANCHAMRUT SPICY VERSION
• 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 - 0.
• Salt to taste - to taste.
• Oil - 2 tablespoons.
• Sesame seeds powder, roasted - 1 teaspoons.
• Roasted peanut powder - 2 teaspoons.
Method:
  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 saut well.
  3. Add peanuts, cashew nuts and raisins. Saute till they get a nice colour and then add 1 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.nbsp;
  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.





Cooking with images





Articles


Panchamrut Spicy Version

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. Panchamrut is a dish having a medley of flavours and the combinations of the sweetness from jaggery, raisins, coconut pieces, spiciness from red chilli powder, green chillies and the special spice mix from Maharashtrian cuisine, Goda masala and the nutty flavours from the cashew nut pieces, sesame seeds and peanuts are extremely divine and outstanding. They blend meticulously together and highlight each and every ingredient in the dish.

Generally many of us mistake this dish to the actual traditional Panchamrut which is usually prepared during poojas and ritual celebrations or offered at the temples. There is a vast difference in the ingredients added to both the Panchamrut. But the taste or the flavour is believed to be similar as they both have the sweet, tangy, spicy flavours in them. The name of this dish derives its name from two distinct Sanskirt words ‘pancha and ‘amrita’.

Pancha translates to five in Sanskrit whereas Amrit translated to immortal, nectar of gods etc. This dish is a quintessential part of any Hindu’s collective conscience. Hence there is confusion just by the name of the dish. But there are many Panchamrut recipe variations regional wise. Usually it is considered and as the name suggests, that Panchamrut indicates the presence of 5 main ingredients in a preparation.

This preparation can be enjoyed as an accompaniment and also as a main course. Serve this with varan bhat, roti or bhakri to make complete Maharashtrian wholesome meal.  Panchamrut or Kayras is a typical variety of side dish in Maharashtrian and North Karnataka region. On any festival day it is a compulsory dish cooked or in a typical Maharashtrian wedding thali, this panchamrut is prepared with other varieties of Maharashtrian delicacies namely koshimbir (raita), chutney, varan bhaat toop limbo (dal, rice, ghee and lemon), masale bhaat, panchamrut, aluche phatphate (colocassia leaves), bharli vaangi (stuffed baby eggplants) or batatyachi bhaji (potato bhaji), jalebi or shrikhand- puri or basundi for dessert. Panchamrut is a typical side accompaniment along with the relishes on any Marathi festive occasion.

This is more like chutney having the taste of sweetness, sourness, bitterness, saltiness and other spices which ideally makes this dish divine and lip-smacking. The panchamrut is not only regarded for its sacredness but also for its medicinal values. Since the olden time, Panchamrut was recommended as the relevant medicine for alleviating nervousness. To prepare this luscious Spicy version Panchamrut, firstly 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. Add pinch of hing, turmeric powder, red chilli powder, goda masala and sauté well. 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. 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.

Tips: If you like this dish to be little sour, then add tamarind juice or kokum. Panchamrut is generally served as an accompaniment or chutney placed at the salad counter. This Panchamrut Spicy version is also a healthy dish as nuts and seeds are very healthy and nutritious. In addition to being excellent sources of protein, nuts and seeds have many other benefits such as vitamins, minerals, fibre, and other chemicals that may prevent cancer and heart disease. Although many people hesitate to eat nuts because they are high in fat, eating nuts can provide a sense of fullness or satisfaction that actually causes you to eat less of other high-calorie, high fat foods. Additionally, nuts are high in essential amino acids and healthy fats, making them an important part of any vegan or vegetarian's diet.

All nuts and seeds are rich in vitamin E, an antioxidant that helps keep your skin beautiful and may help protect your eyesight. The omega-3 fats, selenium, and zinc in some nuts and seeds offer similar benefits to the skin. Same ways, the spices like cloves and peppercorns used in goda masala are known to improve digestive complaints and immune functions. Finally, Pachamrut is delicious, refreshing, full of flavours, mouth-watering, healthy and nutritious. To try this recipe, click on the below link to watch the making of Panchamrut:

https://www.vahrehvah.com/panchamrut-spicy-version

 

Enjoy Cooking!



 

Comments & Reviews

 

You need to login to post a comment. Click here to login.

Recent comments

profile image

AJAY KUMAR Posted on Fri Aug 17 2012

Wah

Reply 0 - Replies
profile image

UAEDisaster Posted on Fri Aug 17 2012

!!!! I wonder how it would taste for an EMARATI like me

Reply 0 - Replies
profile image

gloorbit Posted on Fri Aug 17 2012

What's jaggery? Excuse the spelling. This dish looks tasty.

Reply 0 - Replies
profile image

Chris Airplays Posted on Fri Aug 17 2012

It's a kind of unrefined sugar. You can find it in most Indian grocery shops. If you can't find it normal brown granulated sugar will do.

Reply 0 - Replies
profile image

gloorbit Posted on Fri Aug 17 2012

Thank you. I live in Walla Walla, WA, USA. Sadly, there are no Indian shoppes. I do get a product called turbinado which is a slightly brown granulated sugar. Now on to the search for fresh coconut.

Reply 0 - Replies
profile image

Xavier Paquin Posted on Fri Aug 17 2012

google it, youve got the right spelling

Reply 0 - Replies
profile image

Abhishek Murudkar Posted on Fri Aug 17 2012

its also called palm sugar. maybe try your local asian grocery store.

Reply 0 - Replies

 


Be the first to know about Our Recipes and Foods: Subscribe to Newsletter