Panchamrut Recipe
Ingredients
| Peanuts | 75 Gram (For 4) | |
| Cashewnuts | 50 Gram (For 4) | |
| Coconut | 100 Gram (For 4) | |
| Gingelly seeds 15 gm. | ||
| Peanuts | 15 Gram (For 4) | |
| Tamarind | 5 Gram (For 4) | |
| Jaggery | 10 Gram (For 4) | |
| Cumin powder | 5 Gram (For 4) | |
| Mustard seeds a pinch | ||
| Turmeric a pinch | ||
| Cumin a pinch | ||
| Asafoetida a pinch | ||
| Oil | 10 Milliliter (For 4) | |
| Salt | To Taste (For 4) | |
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.
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.
Chef
