Green Pepper Panchamrut- an heirloom recipe

serves 4 to 6, as a side dish

Green Pepper Panchamrut
Green Pepper Panchamrut

The word Panchamrut is made up of panch meaning five and amrut meaning nectar. During holy ceremonies, there is a sweet Panchamrut offered to the Gods which is made up of milk, yogurt,honey, sugar and ghee. It is supposed to be very good for health, according to Ayurveda. As is the custom, the Panchamrut is then distributed among the devotees.However, I have never been a big fan of the sweet Panchamrut.

But come time for lunch after the religious ceremonies, I looked forward to the spicy Green Pepper Panchamrut in the traditional thali menu. It has the five tastes- sweet, sour, bitter, astringent and pungent and with the distinct taste and aroma of roasted sesame seeds and peanuts, makes for one delectable concoction ! I absolutely love this version of the Panchamrut. So I am sharing that recipe with you all today. I have also made this Panchamrut with 3 colored peppers and the red, green and yellow Panchamrut makes a pretty party dish.

Ingredients-

Ingredients for Panchamrut
Ingredients for Panchamrut
  • 2 tablespoons dry coconut flakes, dry  roasted
  • 1 tablespoon brown sesame seeds, dry roasted
  • 1 tablespoon roasted peanuts
  • 1/2 teaspoon roasted coriander seed powder
  • 1/2 teaspoon roasted cumin seed powder
  • 2 teaspoons oil
  • 3 to 4 fenugreek seeds
  • ½ teaspoon black mustard seeds
  • ¼ teaspoon cumin seeds
  • 6 to 8 fresh curry leaves
  • 1/8 teaspoon asafetida powder (hing)
  • 2 small hot chili peppers, slit ( or to taste)
  • 1 medium sized green pepper (capsicum), cut into ½ inch dice, about 1 cup of diced peppers
  • salt to taste
  • ¼ teaspoon turmeric powder
  • ¾ teaspoon kala/goada masala
  • ½ to ¾ cup water. I used ¾ cup but if you like a thicker consistency, use 1/2 cup water.
  • 1 teaspoon each coconut chips, cashew pieces and raisins. I used frozen coconut chips, defrosted.
  • 2 tablespoon jaggery
  • 1 tablespoon dry tamarind pods, soaked in warm water and pulp extracted

To make the Panchamrut-

  1. Grind together the dry roasted coconut flakes, sesame seeds and the peanuts. Add the coriander and cumin seed powders to it and set aside.
  2. Heat the oil over medium heat. Add the fenugreek seeds, mustard seeds, cumin seeds and curry leaves. When the mustard seeds start spluttering, add the asafetida powder, give a quick stir and add the hot peppers , the diced green pepper and salt. Turn the heat to low and stir fry the peppers for 3 to 4 minutes. I like the peppers with a slight crunch. If you like it very soft, fry them another 3 minutes or so.
  3. Add the turmeric powder, the kala /goada masala, the powdered coconut mixture, water, coconut chips, cashew pieces, and raisins. Stir and let the mixture cook for a couple of minutes. Add the jaggery and the tamarind pulp and let the mixture simmer until the jaggery is melted and the flavors assimilate, 2 to 3 minutes.
  4. Remove from heat and serve with chappatis, puris and/ or rice and dal.

 

Enjoy! I am joining the Fiesta at Angie’s hosted by Ginger of Ginger & Bread and Loretta at Safari Of The Mind. See you there!

Love,

Sandhya

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18 Comments Add yours

  1. skd says:

    So many flavors and spices. Thanks for sharing this family recipe. looks amazing 🙂

    Like

    1. Sandhya says:

      Thank you so much!

      Liked by 1 person

  2. Sandhya says:

    Thank you so much!

    Like

  3. Loretta says:

    Welcome to Fiesta Friday Sandhya. This dish looks so vibrant with all the deep colors. I’m not sure I’ve heard of it, but by the looks of the ingredients, it’s sure to be a winner. It is real nice of you to share all your heirloom recipes. 🙂 Some people don’t readily share, but we appreciate the dish and the meaning behind it.

    Like

    1. Sandhya says:

      Thank you so much, Loretta! You must have such a busy week hosting. That cheesecake of your really takes the cake!

      Like

  4. Ginger says:

    What a lovely recipe, Sanhya – I love the background to the dish, especially as I had never heard of it before. Thank you for sharing it with us, it’s recipes and stories like this that make Fiesta Friday such a wonderful event!

    Like

    1. Sandhya says:

      Thank you Ginger. I enjoy Fiesta Friday with all the stories and of course, the food too. Great place to mingle and get to know each other! Thanks for hosting!

      Liked by 1 person

  5. Hilda says:

    Now I want to make my own thali menu and include this delicious dish. Thanks for sharing.

    Like

    1. Sandhya says:

      Thanks Hilda!

      Like

  6. tentimestea says:

    Your description of this dish sounds incredible; and that ingredients list speaks for itself 🙂 Oh my, thanks for sharing such a lovely recipe!

    Liked by 1 person

    1. Sandhya says:

      Thank you so much for your kind remarks! I have bookmarked your sourdough olive bread. I know it is the way to my hubby’s heart:)

      Liked by 1 person

  7. Hi Sandhya,
    Nice recipe of green pepper, I love green pepper. # fiesta friday. Visiting first time, nice to meet you, a person from Indian origin, in the journey of blogging.

    Liked by 1 person

    1. Sandhya says:

      Thank you for your sweet compliment Sadhna! It is very nice to meet you too!

      Like

    2. Sandhya says:

      Thank you so much Sadhna! It is very nice to meet you too, I loved your blog! It is awesome.

      Like

  8. Anita says:

    What is kala/goada masala?

    Liked by 1 person

    1. Sandhya says:

      Kala or goada masala is a Maharastrian masala powder made mainly with coriander seeds, cumin seeds, sesame seeds and garam masala ingredients all roasted separately and ground together.

      Like

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