Recipe Of Katachi Aamti: Best Goes With Puranpoli

Katachi Amti is a traditional Maharashtrian dish made using the water (kat) strained from cooked chana dal used for puran poli. It’s a flavorful and spicy curry that pairs perfectly with rice or bhakri. Here's how you can make it at home.

puran poli with katachi aamti

Ingredients: Katachi Aamti

• Chana Dal Water (Kat): 2 cups

• Cooked Chana Dal: 2 tablespoons (optional)

• Oil: 2 tablespoons

• Mustard Seeds: 1 teaspoon

• Cumin Seeds: 1 teaspoon

• Asafoetida (Hing): A pinch

• Curry Leaves: 8-10

• Green Chilies: 2, slit

• Onion: 1 medium, chopped

• Garlic: 4-5 cloves, chopped

• Ginger: 1-inch piece, chopped

• Turmeric Powder: 1/2 teaspoon

• Red Chili Powder: 1 teaspoon

• Goda Masala: 1 tablespoon (or Garam Masala as a substitute)

• Jaggery: 1 tablespoon

• Tamarind Pulp: 1 tablespoon

• Salt: To taste

• Coriander Leaves: For garnish
  

Instructions: Aamti Recipe

1. Preparing the Chana Dal Water

1. Cook Chana Dal: Cook chana dal until soft. Strain the water (kat) and keep it aside. You can use some cooked chana dal in the curry for added texture.

2. Making the Onion-Garlic-Ginger Paste

1. Heat Oil: In a deep pan, heat oil over medium heat.

2. Fry Onion, Garlic, and Ginger: Add chopped onion, garlic, and ginger. Fry until they turn golden brown.

3. Blend into Paste: Remove from heat and let it cool slightly. Transfer the mixture to a mixer and blend into a smooth paste.

3. Making the Tempering (Tadka)

1. Heat Oil: In the same pan, heat a little more oil if needed.

2. Add Mustard Seeds: Once the oil is hot, add mustard seeds and let them splutter.

3. Add Cumin Seeds and Hing: Add cumin seeds and a pinch of asafoetida.

4. Add Curry Leaves and Green Chilies: Add curry leaves and slit green chilies, and sauté for a few seconds.

4. Cooking the Amti

1. Add Onion-Garlic-Ginger Paste: Add the prepared onion-garlic-ginger paste and sauté for a couple of minutes.

2. Add Turmeric and Red Chili Powder: Add turmeric powder and red chili powder, and sauté for a few seconds.

3. Pour in Chana Dal Water: Add the strained chana dal water (kat) and bring it to a boil.

4. Add Goda Masala: Stir in the goda masala and mix well.

5. Sweeten and Sour: Add jaggery and tamarind pulp, and mix until they dissolve.

6. Season: Add salt to taste and let the amti simmer for about 10-15 minutes.

7. Optional Addition: You can add a couple of tablespoons of cooked chana dal for a thicker consistency.

5. Garnishing and Serving

1. Garnish: Garnish with freshly chopped coriander leaves.

2. Serve: Serve hot with steamed puran poli, bhakari or rice.

Tips: Recipe Of Katachi Aamti

• Goda Masala: If you don't have goda masala, you can use garam masala, but the flavor will be slightly different.

• Consistency: Adjust the consistency of the amti by adding more or less chana dal water.

• Spiciness: Adjust the spice level according to your preference by altering the quantity of green chilies and red chili powder.

Katachi Amti is a delicious way to use the nutritious water from cooking chana dal.  Recipe Of Katachi Aamti is must-try recipe for anyone who loves traditional Maharashtrian cuisine.