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.
Serve the delicious Shimla Mirchi Panchamrut along with some Varan Bhaat or just with some Jeera Rice.