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Panchamrut

Chef.Foodie's picture
Ingredients
  Peanuts 75 Gram
  Cashewnuts 50 Gram
  Dry coconut 100 Gram
  Gingelly seeds 15 Gram
  Peanuts 15 Gram
  Tamarind 5 Gram
  Jaggery 10 Gram
  Cumin powder 5 Gram
  Mustard seeds 1 Pinch
  Turmeric 1 Pinch
  Cumin 1 Pinch
  Asafoetida 1 Pinch
  Oil 10 Milliliter
  Salt To Taste
Directions

1. Soak first lot of peanuts for one hour and remove the skin.
2. Chop cashewnuts in big pieces. Dice the dry coconut.
3. Soak tamarind and take out the pulp.
4. Roast gingelly seeds and remaining peanuts and pound together.
5. Heat oil; add mustard seeds.
6. When they crackle, add cumin, asafoetida and turmeric.
7. Add skinned peanuts, cashewnuts and dry coconut.
8. Saute for two minutes. Add tamarind pulp and all other ingredients.
9. Cook on a slow fire for about half an hour.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Indian
Course: 
Side Dish
Method: 
Saute
Ingredient: 
Coconut
Interest: 
Healthy
Preparation Time: 
80 Minutes
Cook Time: 
40 Minutes
Ready In: 
120 Minutes
Servings: 
4

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Average: 4.2 (19 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 406 Calories from Fat 284

% Daily Value*

Total Fat 33 g50.6%

Saturated Fat 13.5 g67.6%

Trans Fat 0.1 g

Cholesterol 0 mg

Sodium 116.1 mg4.8%

Total Carbohydrates 23 g7.8%

Dietary Fiber 2.9 g11.7%

Sugars 4.6 g

Protein 10 g20.4%

Vitamin A 0.1% Vitamin C 1.2%

Calcium 8.3% Iron 21.1%

*Based on a 2000 Calorie diet

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Panchamrut Recipe