April 23, 2013

Katachi amti recipe - Maharashtrian katachi amti

amti in a serving bowl
Katachi amti recipe - Katachi amti is a Maharashtrian dish, slightly spicy with balanced tangy and sweet taste.When chana dal is boiled to make puran ploi, the drained water of boiled chana dal is  used to make delicious rasam or amti. This is very flavorful and extremely delicious rasam. Amti pairs well with puran poli and rice. I like the amti most, it is my favorite and favorite of everybody at home. A meal with puran poli is incomplete without katachi amti. Traditionally, some filling mixture which is known as puran made for puran poli is also used to make it. So here is the recipe for this delicious amti.

Preparation time - 15 minutes
Cooking time - 15 minutes
Yield - serves 4

Ingredients
  • 3 cups boiled chana dal water
  • 4 tbsp puran
  • 1+ 1/2 tsp kala masala
  • 1 tsp chilly  powder
  • 1/2  tsp turmeric
  • 1/4 cup chopped coriander leaves
  • Salt to taste
For the masala paste
  • 4 cloves / lavang
  • 4 small sized cinnamon sticks / dalchini
  • 3 tbsp dry coconut, grated
  • 2 tsp jaggery
  • Small lemon sized tamarind
For the tempering
  • 1/2 tsp mustard seeds
  • few curry leaves
  • 2 tsp oil
Method 
  1. Take 3 cups of  boiled chana dal water in a large bowl. Add puran in it.
  2. Put coconut, cloves, cinnamon, jaggery and tamarind in a mixer and grind them to a smooth paste using some water.
  3. Add the masala paste, chilly powder, turmeric powder, kala masala, salt and a cup of water in it. Mix well.
  4. Transfer this dal water mixture to a  pan. 
  5. Place this pan over a medium high flame and bring  this dal water mixture to a boil to make amti. Simmer for 5 minutes. 
  6. Add the cilantro and remove from the flame. 
  7. Heat oil in a small frying pan and add mustard seeds and curry leaves. Allow them to crackle. Pour this tempering over the hot amti. 
  8. Serve the amti hot with puran poli and rice.
Katachi amti - step by step pictures

1.  Take 3 cups of  boiled chana dal water in a large bowl. Add puran in it.
boiled chana dal water
2.  Grate the coconut and jaggery.
grated coconut, jaggery and other ingrds
3.  Put coconut, cloves, cinnamon, jaggery and tamarind in a mixer and grind them to a smooth and thick paste. 

4.  Add the paste to the boiled chana dal water. Add the chilli powder, turmeric powder, kala masala, salt and a cup of water in it. Mix well.
add coconut paste and masala
5.  Mix till all the ingredients combine well.
mix well to make amti
6.  Transfer this dal water mixture to a pan. Place this pan over a medium high flame and bring  this mixture to a  boil to make amti.  Simmer for 5 minutes. 

7.  Add the cilantro and mix. remove from the flame.

8.  Make a tempering with the ingredients mentioned under for the tempering and pour it on hot amti. Mix well

9.  Serve the katachi amti hot with puran poli and rice.
boil the amti and pour tempering

14 comments:

  1. love the tangy flavors,this is new method to me!!

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  2. My dad's fav..I've eaten years back.yummy rasam..slurp

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  3. Lovely rasam dear, I do make this type of rasam. But your method is different. I am going to try yours. Thanks a lot for sharing. Awesome clicks.

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  4. very different,looks so delicious.

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  5. Well explained and lovely flavours..looks delicious...

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  6. Very interesting rasam,looks fabulous.

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  7. Different one and totally new me...

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  8. 1st time here. nice blog. happy to follow u. lets keep in touch.

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  9. delicious and temtping rasam

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  10. This is something new. Looks good though. Thanks. Will surely try it out. First time here. Liked your space and happy to follow.

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  11. looks yum. want to try this Vidhya

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