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Panchamrut

Madhuri.Dixit's picture
Ingredients
  Coconut 1⁄2
  Peanuts 25 Gram
  Tamarind 10 Gram (1 marble-sized ball)
  Coconut milk 2 Cup (32 tbs)
  Green chillies 6 , sliced (long, thick)
  Garam masala 1 Teaspoon
  Jaggery 3 Tablespoon, grated
  Cashew nuts 2 Tablespoon, sliced
  Raisins 2 Tablespoon
  Cashew nuts 25 Gram
  Salt To Taste
  Coconut 2 Tablespoon, sliced
Directions

MAKING
1. In a frying pan dry roast cashewnuts, sliced coconut and raisins.
2. In a frying pan dry roast dry coconut and peanuts to red colour.
3. In a grinder add coconut, peanut, tamarind and jaggery. Grind to a paste.
4. In a skillet heat coconut milk and add chillies, ground paste, salt and garam masala. Cook till soft.
5. Take off from fire.

SERVING
6. Serve garnished with sliced and fried coconut, cashewnuts and raisins.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Indian
Course: 
Side Dish
Method: 
Saute
Dish: 
Curry
Restriction: 
Vegetarian
Interest: 
Healthy
Preparation Time: 
10 Minutes
Cook Time: 
30 Minutes
Ready In: 
40 Minutes
Servings: 
4

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