Panchamrut (spiced capsicums)

Recipe by
Total Time:
15-30 minutes
Serves: 2
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Saute Recipe
Difficulty: Medium

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  • 2 - capsicums, cut into 1/2 inch cubes
  • 1.5 tsp - tamarind paste
  • 1.5 tsp - ground peanuts
  • 1.5 tsp - sesame seeds
  • 1.5 tsp - freshly grated coconut (optional)
  • 1/2 tsp - mustard seeds
  • 8 to 10 inch - long silvers of dry coconut
  • a pinch - asafoetida
  • a pinch - turmeric
  • jaggery to taste
  • salt to taste
  • 1 tbsp - oil

How to Make Panchamrut (spiced capsicums)

  • Heat the oil in a seasoning wok and put the mustard seeds in, followed by the asafoetida and turmeric.
  • Sautee the dry coconut in this seasoning.
  • Now add the chopped green pepper, ground peanuts, ground sesame seed and fresh coconut.
  • Stir them well.
  • Once it is slightly cooked, add jaggery and tamarind paste and mix it well. Add salt.
  • Cook till the mixture is homogenous and brownish in colour.
  • You should still be able to distinguish separate pieces of green pepper.
  • Let it cool.