Green Pepper Panchamrut- an heirloom recipe

Panchamrut, with it’s perfect balance of five tastes, is a party for your taste buds! here is an easy recipe!

Green Pepper Panchamrut-A popular item in wedding, puja and festival thalis
Green Pepper Panchamrut-A popular item in wedding, puja and festival thalis

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, it makes for one delectable concoction ! I absolutely love this version of the Panchamrut. So I am sharing the recipe with you all today. I have also made this Panchamrut with 3 colored peppers for a party as well, and it was a hit!

Green Pepper Panchamrut-A popular heirloom recipe
Green Pepper Panchamrut. Traditionally made with green peppers or capsicums, I make it with multi colored peppers for a party !

Green Pepper Panchamrut

  • Servings: 4~6
  • Difficulty: easy
  • Print


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/goda 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 Green Pepper Panchamrut-

  1. Grind together the dry roasted coconut flakes, sesame seeds and the peanuts.  I use a coffee grinder (dry grinder) that I use specifically for spices. 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 /goda masala, the powdered coconut mixture, water, coconut chips, cashew pieces, and raisins. Stir and let the mixture toast 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.

Note: You can add water according to how thick or thin you like the panchamrut.

Green Pepper Panchamrut- a traditional savory dish which is a must for Indian festivities
Green Pepper Panchamrut-An heirloom recipe






30 thoughts on “Green Pepper Panchamrut- an heirloom recipe

Add yours

  1. 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.


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


  2. 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!


    1. 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

    1. 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.


    1. Do try it Archana. I love this concoction. You may be expecting the sweet panchamrut with honey that I mentioned in the post… that I am not so fond of 🙂


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