Best part about visiting different places is that we get to taste different culinary varieties. Last August when we were in Mala, Karkala for a family wedding, I got to taste tomatoes & green chillies panchamrutha prepared by Vinaya Dongre. I fell in love with it. Since then I have prepared many times and each time we enjoy this for over a week.
Ingredients
Tomatoes - 1 kg
Green chillies - 30
Urad dal - 2 spoons
Fenugreek seeds - 2 spoons
Tamarind - 3 medium lemon sized balls
Salt to taste
Jaggery - 3 medium lemon sized balls
Oil - 5 spoons
Method
Wash and chop tomatoes & green chillies into small pieces seperately.
Soak tamarind in 1/2 cup of hot water and separate out the juice. Add two cups of water and boil this. Now add chopped tomatoes and cook it for about 15 minutes.
Roast fenugreek seeds and urad dal separately and grind it into fine powder.
Heat a thick bottomed kadai. Add 5 spoons of oil. Add chopped green chillies and roast it nicely. Now add boiled tomatoes on to this. Add fenugreek, urad dal powder, jaggery and salt and cook for about another 10 minutes.
Yummy panchamrutha is ready to serve with rice, chapati etc.
This can be used for over a week without refrigerating it.
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