serves 4 to 6, as a side dish
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.
- 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-
- Grind together the dry roasted coconut flakes, sesame seeds and the peanuts. Add the coriander and cumin seed powders to it and set aside.
- 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.
- 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.
- Remove from heat and serve with chappatis, puris and/ or rice and dal.