Shimla Mirchi Panchamrut Recipe by Archana’s Kitchen

Shimla Mirchi Panchamrut Recipe by Archana’s Kitchen

  • 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.

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