Panchamrut / kayras is sweet and
tangy offering made to God during Puja[worship] . It is an indispensible part
of every Pooja and as the name suggests, it is a mixture of 5 nectars.
[panch-5, amruta- nectar] This is
typical variety of side dish in Maharashtrian and North Karnataka family. On
any festival day it was a compulsory with chutney in early days. It tastes
awesome because of its tangy as well as sweet taste. There are a variety of recipes followed by
various communities and today I present the version we make at home. I will try
to post the other recipes for this dish as well. You can make this with cucumber during summer
season which gives a cooling effect and very refreshing. Its divine taste will be still immortal in your
taste buds. It is a simple accompaniment / chutney made with nuts and coconut.
It is served along with daily meal as a side dish.
1 teaspoon Ghee/ Oil
½ teaspoon Mustard Seeds
½ teaspoon Cumin Seeds
A pinch of Asafoetida /Hing
A Sprig of Curry Leaves
1 Green Chilli
¼ Cup Coconut Slices
¼ Cup Roasted Peanuts
½ Cup Roasted Sesame Seeds
¼ Cup Tamarind Pulp
Water as needed
¼ Cup Jaggery
1 tablespoon Garam Masala
Salt as needed
METHOD:
STEP 1 – Blend peanuts and sesame
seeds seperately in a chutney pot. Don’t grind peanuts and sesame seeds to a
fine powder, you should feel the crunch of peanuts.
STEP 2 - Heat oil in a pan,
crackle cumin-mustard seeds.
STEP 3 – Add a pinch of
asafoetida, curry leaves, chopped green chillies and coconut slices. Saute well
and fry them for few minutes.
STEP 4 – Add peanuts and sesame
seeds in it. Mix well.
STEP 5 - Add tamarind pulp and
water and adjust the consistency.
STEP 6 - Add jaggery and salt to
taste.
Cook till jaggery melted completely. It takes about 6-7 minutes.
STEP 7 - Then switch off the
flame and serve it.
Serve it as an side dish to your
meal like achaar or chutney.
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