Capsicum Panchamrut | How to make Capsicum Panchamrut

By Aparna Bhat  |  24th Aug 2015  |  
4 from 1 review Rate It!
  • Capsicum Panchamrut, How to make Capsicum Panchamrut
Capsicum Panchamrutby Aparna Bhat
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About Capsicum Panchamrut Recipe

A spicy, sweet and tangy side dish that tastes awesome even without the use of onions and garlic.

Capsicum Panchamrut

Ingredients to make Capsicum Panchamrut

  • 1/2 kg capsicum deseeded and chopped
  • Fistful of boiled groundnuts
  • Fistful of cashew nuts
  • Fistful of golden raisins
  • 1 tsp of mustard seeds
  • 3 tbsp of jaggery
  • 1 tsp of ghee
  • For grinding
  • 1/2 tsp of mustard seeds
  • 1/4 tsp of fenugreek/methi seeds
  • 3-5 red chillies
  • 1/4 cup grated coconut
  • 1/4 tsp of asafoetida/hing
  • 1-2 tbsp of roasted sesame seeds/til
  • 1 tsp ghee for roasting
  • Small marble sized tamarind

How to make Capsicum Panchamrut

  1. Heat ghee in a pan and roast mustard seeds, methi seeds, hing till a nice aroma wafts through.
  2. Next roast broken pieces of red chillies.
  3. Allow the ingredients to cool down and then grind it with grated coconut, tamarind and little water to a smooth paste.
  4. During final round of grinding add the toasted sesame seeds and give it a turn [ take care to keep the sesame seeds coarse].
  5. Prepare seasoning of mustard seeds in ghee in a wide pan. Add fistful of broken cashew pieces, raisins and boiled groundnuts.
  6. Stir it for 30 secs and then add chopped capsicum. Mix it well, cover the pan and allow it to cook on low flame.
  7. Once the veggie becomes tender add the ground paste, jaggery and salt. Cook till everything blends well and the gravy thickens.
  8. Switch off the heat and serve it as side dish with chappatis/flatbreads or rice.

My Tip:

Note: You can adjust the quantity of red chillies, jaggery and tamarind to suit your preferences

Reviews for Capsicum Panchamrut (1)

Kalpana Vinay3 years ago

Excellent recipe????????