Shimla Mirchi Panchamrut is a Maharashtrian dish with a sweet and sour and slightly spicy flavour. Green capsicums are called Shimla Mirchi in Marathi language. 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 dieties during puja. Hence the name ‘Panch-amrut’!
But there exists a capsicum panchamrut made in the Konkan region of Maharashtra. I have come across many other recipes of this delicious capsicum panchamrut on the net. But my version is a bit different. Here the ingredients to be roasted differ in some ways than the other recipes. Also there is no turmeric added to this dish!
My mom learnt this from our neighbour at our previous residence. She would always prepare it during my childhood days and we would relish it alongside my favourite, Varan Bhaat. After marriage, found that even dry coconut slices can be added to this panchamrut, after having it at a relative’s place. Thus, combined the coconut pieces to the original recipe passed down by my mom, to increase it’s health quotient. Who doesn’t know by now, that coconut too is a superfood after all!?
Shimla Mirchi Panchamrut is actually a unique, nutritious and absolutely delicious dish!
For some more Capsicum recipes, do take a look at the following recipes too…….
- 2 cups Chopped Shimla Mirchi / Capsicums (2 medium Capsicums)
- 1 1/2 tbs Raw Peanuts (Pre soaked for 2-3 hrs.)
- 1 tbs Dry Coconut Slices/Fresh Coconut Slices (1/2″ pieces)
- 1/2 cup Grated Coconut
- 1 tsp Tamarind
- 4 tsp Jaggery…… To be adjusted
- Salt to Taste
To be roasted and ground to a paste :
- 2 tsp Corriander Seeds
- 1 tsp Cumin Seeds
- 2 Tsp Sesame Seeds (Til)
- 1 tsp Green Whole Moong Beans
- 2 Bedgi Dry Red Chillies
For The Tempering :
- 2 tsp Homemade Ghee (or Oil)
- 1/2 tsp Mustard Seeds
- 1/4 tsp Asafoetida
- To make Shimla Mirchi Panchamrut, Pre soak the raw peanuts in sufficient water for about 3 hours. This facilitates quick cooking of the raw peanuts.
- Cook them in sufficient water and set aside till further use. As an option these can be placed in the pressure cooker while cooking daal or rice.
- Chop the capsicums into cubes and set aside till further use.
- Heat a saucepan and add the oil to it. Add the mustard seeds and as soon as they splutter, add the asafoetida.
- Now add the coconut slices and saute. As soon as they change colour, add the chopped capsicums and saute. After a while add very little water, cover the saucepan and cook for a while.
- Now add the boiled peanuts and cook again.
- In the meantime, dry roast the corriander seeds, cumin seeds, sesame seeds, whole green moong beans and red chillies separately till they change a little colour and set them aside to cool.
- Grind these roasted whole spices and moong, alongwith the tamarind and grated fresh coconut using sufficient water to get a smooth paste.
- When the capsicums are fully cooked, add to it the ground coconut paste, jaggery and salt to taste. Add a little water to adjust consistency. The gravy should be of medium thick consistency.
- Serve the delicious Shimla Mirchi Panchamrut with some Varan and piping hot steamed rice.