Maharashtrian Panchamrut, Panchamrut Sweet and Sour
by Tarla Dalal
Maharashtrian panchamrut recipe | panchamrut sweet and sour | spicy panchamrut | how to make panchamrut | with 16 amazing images.
Maharashtrian panchamrut recipe | panchamrut sweet and sour | spicy panchamrut | how to make panchamrut is the spicy Maharashtrian version, which is part of the traditional puja thali, and also served as an accompaniment in a traditional Maharashtrian wedding lunch. Learn how to make panchamrut.
To make Maharashtrian panchamrut, heat the oil in a broad non-stick pan and add the mustard seeds. When the seeds crackle, add the curry leaves and sauté on a slow flame for 10 seconds. Add the fenugreek seeds and sauté on a slow flame for 10 seconds. Add the asafoetida and sauté on a slow flame for 10 seconds. Add the turmeric powder and sauté on a slow flame for 10 seconds. Add the tamarind pulp, chilli powder, raisins, cashewnuts, jaggery and 1/4 cup of water, mix well and cook on a medium flame for 2 minutes or till the jaggery melts. Add the peanut powder, dry coconut, sesame seeds powder and ½ cup of water, goda masala and salt, mix well and cook on a medium flame for 1 to 2 minutes or till the mixture comes to a boil. Serve hot.
Different regions and communities prepare different versions of panchamrut – some with milk products, some with fruits and honey, and so on. Panchamrut sweet and sour is a dish with a holy connotation, in the sense that it is offered to God during most pujas. Here is the authentic method of preparing this popular Maharashtrian accompaniment.
Spicy panchamrut is like a sweet and sour chutney, with varied ingredients ranging from jaggery to tamarind, crushed nuts and seeds, and dry fruits too. Spice powders like chilli powder and goda masala are used to give a spicy touch to the recipe. We are sure you will love it.
Panchamrut is served on special occasions like Ganesh Chaturthi and Gudi Padwa as an accompaniment to a typical Maharashtrian thali consisting of Maharashtrian Bhaji, Maharashtrian Rotis / Polis, Maharashtrian Dal, Varan / Amti / Kalvan, Maharashtrian Bhaat (Rice) and Maharashtrian Sweet Dishes
Tips for Maharashtrian panchamrut. 1. Tamarind pulp is a very important ingredient of this recipe to add sourness to it. Learn how to make the perfect tamarind pulp. 2. Remember to destem the raisins and discard them before use. 3. The sesame seeds, peanuts and dry coconut have to be roasted to remove its raw smell. 4. As a variant, you can also use chopped capsicum to lend the required spiciness, instead of chilli powder.
Enjoy Maharashtrian panchamrut recipe | panchamrut sweet and sour | spicy panchamrut | how to make panchamrut | with step by step photos.
Maharashtrian Panchamrut, Panchamrut Sweet and Sour recipe - How to make Maharashtrian Panchamrut, Panchamrut Sweet and Sour
Preparation Time: Cooking Time: Total Time:
Makes 1.25 cups
For Maharashtrian Panchamrut
1/2 cup roasted and coarsely crushed peanuts
1/2 cup roasted and coarsely powdered dry coconut (kopra)
1/4 cup roasted sesame seeds (til) powder
1 tbsp oil
1 tsp mustard seeds ( rai / sarson)
10 to 12 curry leaves (kadi patta)
1/2 tsp fenugreek (methi) seeds
1/4 tsp asafoetida (hing)
1/4 tsp turmeric powder (haldi)
1/4 cup tamarind (imli) pulp
1 tsp chilli powder
1 tbsp raisins (kismis)
1 tbsp chopped cashew nut (kaju)
1/2 cup chopped jaggery (gur)
1/2 tbsp goda masala
salt to taste
For maharashtrian panchamrut
- For maharashtrian panchamrut
- To make {span class="bold1"}maharashtrian panchamrut{/span}, heat the oil in a broad non-stick pan and add the mustard seeds.
- When the seeds crackle, add the curry leaves and sauté on a slow flame for 10 seconds.
- Add the fenugreek seeds and sauté on a slow flame for 10 seconds.
- Add the asafoetida and sauté on a slow flame for 10 seconds.
- Add the turmeric powder and sauté on a slow flame for 10 seconds.
- Add the tamarind pulp, chilli powder, raisins, cashewnuts, jaggery and 1/4 cup of water, mix well and cook on a medium flame for 2 minutes or till the jaggery melts.
- Add the peanut powder, dry coconut, sesame seeds powder and ½ cup of water, goda masala and salt, mix well and cook on a medium flame for 1 to 2 minutes or till the mixture comes to a boil.
- Serve the {span class="bold1"}maharashtrian panchamrut{/span} hot.
Panchamrut Video by Tarla Dalal
How to make Panchamrut
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To make Maharashtrian panchamrut recipe | panchamrut sweet and sour | spicy panchamrut | how to make panchamrut, heat the oil in a broad non-stick pan, add the mustard seeds and allow them to crackle.
- When the seeds crackle, add the curry leaves and sauté on a slow flame for 10 seconds.
- Add the fenugreek seeds and sauté on a slow flame for 10 seconds.
- Add the asafoetida and sauté on a slow flame for 10 seconds.
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Add the turmeric powder and sauté on a slow flame for 10 seconds. It adds on to the rich colour of Maharashtrian panchamrut recipe | panchamrut sweet and sour | spicy panchamrut | how to make panchamrut.
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Add the tamarind pulp. It will give a nice sourness to the Maharashtrian panchamrut recipe | panchamrut sweet and sour | spicy panchamrut | how to make panchamrut.
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Add the chilli powder. Instead of chilli powder, you can also add ¼ cup of chopped green chillies or chopped green capsicum.
- Add the raisins to get a little sweetness.
- Add the cashewnuts to it. It is necessary to give a pleasant crunch.
- Add the jaggery to balance the sourness of the tamarind. Jaggery should always be twice the amount of tamarind pulp.
- Add ¼ cup of water to adjust the consistency, mix well and cook on a medium flame for 2 minutes or till the jaggery melts completely. Keep stirring in between so the mixture doesn’t stick to the sides and bottom of the pan.
- Add the crushed peanuts, coconut and sesame seed powder. These are the authentic ingredients for the Panchamrut. Ensure that these are roasted so you don’t get any raw aroma. Here the sesame seeds powder should be half the amount of crushed peanuts used.
- Add ½ cup of water and mix very well.
- Immediately add the goda masala for that slight spicy touch to please your taste buds.
- Add the salt, mix well and cook on a medium flame for 1 to 2 minutes or till it comes to a boil. Do stir in between when required.
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Cool and serve Maharashtrian panchamrut recipe | panchamrut sweet and sour | spicy panchamrut | how to make panchamrut as an accompaniment.
Tips for Maharashtrian panchamrut
-
Tamarind pulp is a very important ingredient of this recipe to add sourness to it. Learn how to make the perfect tamarind pulp.
- Remember to destem the raisins and discard them before use.
- The sesame seeds, peanuts and dry coconut have to be roasted to remove its raw smell.
-
As a variant, you can also use chopped green chillies or green capsicum to lend the required spiciness, instead of chilli powder.
| Energy | 286 cal |
| Protein | 6.9 g |
| Carbohydrates | 28.1 g |
| Fiber | 2.8 g |
| Fat | 17.2 g |
| Cholesterol | 0 mg |
| Vitamin A | 47.8 mcg |
| Vitamin B1 | 0.2 mg |
| Vitamin B2 | 0.1 mg |
| Vitamin B3 | 2.5 mg |
| Vitamin C | 0.2 mg |
| Folic Acid | 54.1 mcg |
| Calcium | 111.9 mg |
| Iron | 2.5 mg |
| Magnesium | 69.2 mg |
| Phosphorus | 134.5 mg |
| Sodium | 6 mg |
| Potassium | 227.3 mg |
| Zinc | 1.7 mg |
Thank you. It was nice receipe.
Love making this recipe! it''s a hit every year during Ganesh Puja. It reminds me of my grandmother''s dish - exactly the same recipe. Simply lip smacking good!
Excellent combination of jaggery and tamarind pulp gives a unique flavour to this recipe..
Coconut and crushed peanuts with capsicum make a yummy dry vegetable. The tamarind adds a nice tangy touch.