Panchamrut Recipe
Ingredients
| Coconut | 1/2 | |
| Peanuts | 25 Gram | |
| Tamarind - 1 marble-sized ball | ||
| Coconut milk | 2 Cup (16 tbs) | |
| Green chillies - 6 long, thick, sliced | ||
| Garam masala | 1 Teaspoon | |
| Jaggery | 3 Tablespoon, grated | |
| Cashewnuts | 2 Tablespoon, sliced | |
| Raisins | 2 Tablespoon | |
| Cashewnuts | 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.
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.
Chef
