Panchamrut ( Five Nuts Curry)
Sasame and ground nut based sweet, sour, spicy concoction.
2 tablespoon dry grated Coconut
6 tablespoon roasted Peanut
4 tablespoon sesame seeds
½ teaspoon Turmeric powder
1 teaspoon Chilii powder
2 Green chilies – ½ inch pieces
2 tablespoons Cashew nut
Salt to taste
2 tablespoon Jaggery (as per taste)
1 tablespoon Tamarind juice
1 tablespoon Ghee
Few Curry Leaves
1 teaspoon Mustard seeds
1 teaspoon Hing (asafetida)
Dry roast dry grated coconut, 4 tablespoons of peanut and sesame seeds and grind coarsely.
Heat ghee in a pan, add mustard seeds, hing, green chilies, turmeric, curry leaves, chilli powder, remaining peanuts and cashew. Sauté on lowest possible flame for a mintue.
Add 1 glass of water and bring it to boil. Add the grounded mixture, salt, jaggery and tamarind water. Turn the flame low and cook for 2-3 mintues. Add more water if needed.
Check seasoning and switch off the gas. Serve hot.