This is the recipe of spicy panchamrut, which is made usually on special occasions/festivals when puran poli or other heavy sweet dishes are made. Panch = five. There are five special ingredients which represent five basic tastes are methi seeds (bitterness), jaggery (sweetness), tamarind pulp (sourness), green chili (hotness) and salt (saltiness). Some people use raw peanuts and pieces of dry coconut additionally in this recipe.
Pooja panchamrut is different. It is a mixture of milk, curd, sugar, honey and ghee, often offered during pooja.
Ingredients:
- 2 medium sized green chilies
- 1 tbsp tamarind pulp
- 1 tbsp jaggery
- Salt
- Oil
- ½ tsp turmeric powder
- Cumin seeds 1 tsp
- ¼ tsp Fenugreek (Methi) seeds
- ¼ cup roasted peanuts+ sesame powder
- Curry leaves
- Pinch of Hing
Method:
- Dry roast white sesame seeds, cool them down and grind to fine powder
- Similarly, dry roast peanuts and grind them to powder
- Take a pan, add oil and heat it
- Once oil is hot, add cumin seeds and then methi seeds
- Add 1 pinch hing
- Once cumin seeds start changing color, add green chili pieces and curry leaves
- Sauté them for 1 minute
- Add turmeric powder
- Then add 1 cup water and let it boil
- Once water starts boiling, add rest of the ingredients
- Cover and cook until the mixture starts thickening
- If green chilies are not very hot, you can add ¼ tsp red chili powder
- Once oil starts appearing on the surface, turn off the stove
- Serve as side dish!
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