Shimla Mirchi Panchamrut Recipe
A delicious gravy recipe from the Konkan Region, Shimla Mirchi Panchamrut is a heavenly combination of capsicum and peanuts cooked in a jaggery sweetened coconut gravy. Serve along with Varan Bhaat or Jeera Rice.In association with Preethi Kitchen Appliances
Shimla Mirchi Panchamrut is a Maharashtrian dish with a sweet and sour and slightly spicy flavour.
When one comes across the word ‘Panchamrut’, the first thing that comes to one’s mind is the sweet and sour curd preparation, which is a combination of five ingredients, made to be offered to deities during puja. Hence the name ‘Panch-amrut’!
But there exists a capsicum panchamrut made in the Konkan region of Maharashtra. My version is a bit different, where the ingredients to be roasted differ in some ways than the other recipes. Also there is no turmeric added to this dish!
Shimla Mirchi Panchamrut is a unique, nutritious and absolutely delicious dish!
If you like this recipe of Shimla Mirchi Panchamrut, here are a few more Shimla Mirchi/Capsicum Recipes
- 2 cups Green Bell Pepper (Capsicum) , chopped into squares
- 1 1/2 tablespoons Raw Peanuts (Moongphali) , soaked for 3 hours
- 1 tablespoon Fresh coconut , or dry coconut, cut into 1/2 inch pieces
- 1/2 cup Fresh coconut , grated
- 10 grams Tamarind , soaked in hot water and pulp extracted
- 3 tablespoons Jaggery , adjust to your liking
- Salt , as per your taste To be roasted and ground to a paste :
- 2 teaspoons Coriander (Dhania) Seeds
- 1 teaspoon Cumin seeds (Jeera)
- 2 teaspoons Sesame seeds (Til seeds)
- 1 teaspoon Green Moong Dal (Whole)
- 2 Byadagi Dried Chillies For The Tempering :
- 2 teaspoons Ghee
- 1/2 teaspoon Mustard seeds
- 1/4 teaspoon Asafoetida (hing)
How to make Shimla Mirchi Panchamrut Recipe
To begin making Shimla Mirchi Panchamrut Recipe, soak the raw peanuts in sufficient water for about 3 hours.
This facilitates quick cooking of the raw peanuts. Pressure cook the peanuts for 1 whistle, immediately releasing the pressure and keep the cooked peanuts aside until later use.
In a saucepan, dry roast the coriander seeds, cumin seeds, sesame seeds, whole green moong dal until they change colour.
Finally add the byadgi chillies, stir for a minute and turn off the heat. Allow it to cool.
Grind these roasted whole spices along with the grated fresh coconut using sufficient water to get a smooth paste.
To make the Shimla Mirchi Panchamrut, place a heavy bottomed pan on medium heat and add a teaspoon of oil
Once the oil is hot, add mustard seeds and as soon as they splutter, add the asafoetida.
Next add the fresh/dry coconut slices and saute. As soon as they change colour, add the chopped capsicums and stir well.
After a while add very little water, tamarind pulp and cover the pan to cook for a few minutes until the tamarind incorporates well into the gravy.
Now add the boiled peanuts and stir well.
When the capsicums are fully cooked, add the ground coconut paste along with jaggery and salt to taste. Add a little water to adjust consistency. The gravy should be of medium thick consistency.
Turn off the heat and Shimla Mirchi Panchamrut is ready to be served.
This is one dish which I strongly recommend to be had with daal rice only and not with phulkas or rotis! But still, one can relish it as per one’s preference!
Shimla Mirchi Panchamrut Recipe is part of the Indian Curry And Gravy Recipe Contest