• Panchamrut •
(Serves 4)

100 grams peanuts, roasted
4 tablespoons sesame/til oil
1 tablespoon raisins
2 tablespoons dry coconut, grated 
1 teaspoon mustard seeds/rai
A few curry leaves/patta
2 green chillies, chopped
A pinch of asafoetida/hing
A pinch of gram masala
1 tablespoon turmeric powder
1 tablespoon red chilli powder
1 cup coconut, desiccated
50 grams cashew nuts
6 seedless dates, chopped
30 ml coconut milk
3 tablespoons tamarind paste
3 tablespoons jaggery


Pound the peanuts coarsely and keep aside.
Heat oil, fry raisins and grated coconut – remove with slotted spoon and keep aside for garnish.
In the same oil, crackle mustard. Add curry leaves, green chillies, asafoetida, garam masala, turmeric, and chilli powders, followed by desiccated coconut, cashew nuts and peanuts. Then add dates, coconut milk, jaggery and tamarind paste.
Lower heat and cook till mixture thickens.
Add salt to taste.
Garnish with the raisins and coconut kept aside.

Serve as an accompaniment to the main course, or on its own, with phulkas.