Katachi amti recipe

Katachi amti recipe – To make puran poli stuffing, we boil the dal. Then boiled dal water is strained and that is used here for making this amti.

Katachi Amti Recipe | Maharashtrian katachi amti with Puran Poli

Here the pan in which we made the puran poli stuffing is used for making this recipe. The leftover stuffing which stuck to the pan will help to make this amti flavorful.

I have adapted this recipe from a Marathi Cuisine cookbook. In this book, it is mentioned that, many household make it with chana dal. In that case they boil very little amount of chana dal (I would say about 2 tablespoons of dal) with more water. After boiling, mash the dal and use that thin dal to make amti.

It is also mentioned that some households like to add onion here. In that case, while preparing tadka, add finely chopped onion after adding curry leaves. Saute till translucent then add tamarind water and then process is same.

If translate the dish name katachi amti word by word, kat means the dal water. Amti means thin, spiced soup consistency which as sour taste. In this case it comes from tamarind.

Check out more Maharashtrian recipes
Varan bhaat  //  Amti dal  //  Bharli bhendi  //  Karanji


How to make katachi amti (Step by Step Recipe with Photos):


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1) Take coconut, sesame and cumin seeds in a pan on medium heat.

2) Dry roast them with stirring continuously till it is light brown in color. Remove to a plate or bowl and let it cool completely.
Katachi Amti Recipe | Maharashtrian katachi amti with Puran Poli

3) While it is cooling, add strained dal water to the pan (in which we made puran poli stuffing). The leftover filling that stick to the pan will help to thicken the amti and also adds flavor. Turn the heat on medium.

4) Now roasted masala is cooled, grind it into powder.
Katachi Amti Recipe | Maharashtrian katachi amti with Puran Poli

5) As dal water warms up, scrap the sides and bottom of the pan using spoon and mix it well.

6) As it simmers the white foam will appear, don’t worry, as it boils it will go away.
Katachi Amti Recipe | Maharashtrian katachi amti with Puran Poli

7) For tempering, heat the oil in small pan on medium heat. Once hot add cinnamon stick, cloves and bay leaf. Saute for 30-45 seconds or till you get nice aroma of the spices.

8) Add curry leaves.
Katachi Amti Recipe | Maharashtrian katachi amti with Puran Poli

9) Add tamarind paste and water. If using whole tamarind then add tamarind water.

10) Be careful while adding water, it will splutter as we are adding water to oil. Now turn off the stove.
Katachi Amti Recipe | Maharashtrian katachi amti with Puran Poli

11) Add red chili powder, salt and goda masala.

12) Immediately add the tadka to the amti.
Katachi Amti Recipe | Maharashtrian katachi amti with Puran Poli

13) Mix well.

14) Add spice powder, mix.
Katachi Amti Recipe | Maharashtrian katachi amti with Puran Poli

15) Taste and see if you need some jaggery or not. Addition of jaggery will depend on how much leftover stuffing you have in the pan. You might not need to add it like me. So taste and adjust.

16) Let it simmer till you get your desired consistency. I simmered for 3-4 minutes only.
Katachi Amti Recipe | Maharashtrian katachi amti with Puran Poli

Serving suggestion: This is served with puran poli, batatyachi bhaji and plain rice to make complete meal.

Katachi Amti Recipe | Maharashtrian katachi amti with Puran Poli

Katachi Amti Recipe | Maharashtrian katachi amti with Puran Poli
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katachi amti recipe

US measuring cups are used (1 cup = 240 ml)
Course Main Course
Cuisine Indian, Maharashtrian
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Yield 2 Servings
Author Kanan

Ingredients (1 cup = 240 ml)

  • 2 cups Strained dal water after boiling chana dal for Puran poli if it is not 2 cups then add remaining fresh water
  • The pan while puran poli stuffing is made or Leftover stuffing in which is stuck around the edges of the pan while making stuffing for puran poli
  • Jaggery (Gur) if required

to dry roast and grind:

  • 3 tablespoons Desiccated coconut
  • 1 teaspoon Sesame seeds
  • 1 teaspoon Cumin seeds

For tempering (tadka):

  • 1 tablespoon Oil
  • ½ inch Cinnamon stick
  • 2 Cloves
  • 1 Bay leaf
  • 5-6 Curry leaves
  • 1 ½ tablespoon Tamarind paste if using whole tamarind then soak in the warm water, remove pulp and use.
  • ¼ cup Water
  • 1 teaspoon Red chili powder
  • ½ teaspoon Goda masala or you can use garam masala or skip it
  • Salt to taste

Instructions

Making fresh powder:

  1. Take coconut, sesame and cumin seeds in a pan on medium heat.
  2. Dry roast them with stirring continuously till it is light brown in color.
  3. Remove to a plate or bowl and let it cool completely.
  4. Once cooled, grind it into powder.

Making katachi amti:

  1. add strained dal water to the pan (in which we made puran poli stuffing). The leftover filling that stick to the pan will help to thicken the amti and also adds the flavor. Turn the heat on medium.
  2. As dal water warms up, scrap the sides and bottom of the pan using spoon and mix it well.

making tadka:

  1. Heat the oil in small pan on medium heat.
  2. Once hot add cinnamon stick, cloves and bay leaf. Sauté for 30-45 seconds.
  3. Add curry leaves.
  4. Add tamarind paste and water. If using whole tamarind then add tamarind water.
  5. Now turn off the stove.
  6. Add red chili powder, salt and goda masala.
  7. Immediately add the tadka to the amti. Mix well.
  8. Add prepared fresh spice powder, mix.
  9. Taste and see if you need some jaggery or not. Addition of jaggery will depend on how much leftover stuffing you have in the pan. You might not need to add it like me. So taste and adjust.
  10. Let it simmer till you get your desired consistency.
  11. Then turn off the stove

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  1. marsha quander
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