Katachi Amti | How to make Katachi Amti

By Poonam Bachhav  |  29th Apr 2017  |  
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  • Katachi Amti, How to make Katachi Amti
Katachi Amtiby Poonam Bachhav
  • Prep Time

    20

    mins
  • Cook Time

    15

    mins
  • Serves

    4

    People

17

0





About Katachi Amti Recipe

Katachi Amti is a traditional delicacy from the Maharashtrian cuisine. In Marathi , kat refers to the strained stock of cooked dal and amti means a tempered preparation so basically katachi amti is a thin spicy , tangy , slightly sweet tempered chana dal / Bengal gram stock. To make Puranpoli ( a sweet stuffed flat bread), chana dal is cooked for the stuffing and the left over strained stock of it is used in making katchi Amti. So whenever we make Puran Poli at home, katachi amti is on our platter for sure.

Katachi Amti is a delicious dish which is liked by people of all age groups. Katachi Amti by Poonam Bachhav has a step by step process of how to make the dish. This makes it very easy to understand for even beginners. This recipe can serve 4 people. You can find Katachi Amti at many restaurants and you can also prepare this at home. This authentic and mouthwatering Katachi Amti takes 20 minutes for the preparation and 15 minutes for cooking. When you want to prepare something delicious for a party or special occasion then Katachi Amti is a good option for you. The flavour of Katachi Amti is tempting and you will enjoy each bite of this. Try this Katachi Amti on weekends and impress your family and friends. You can comment and rate the Katachi Amti recipe on the page below.

Katachi Amti

Ingredients to make Katachi Amti

  • 2 cup strained stock obtained by cooking 1 cup chana dal / Bengal gram
  • 1 tablespoon coconut and spice mix*
  • 1 tablespoon powdered / crushed Jaggery
  • Gooseberry size tamarind
  • 1-2 sprigs of fresh curry leaves
  • Small bunch of fresh coriander leaves
  • 1/4 teaspoon fenugreek seeds/methi dana
  • 1/4 teaspoon turmeric powder
  • Pinch of Asafoetida / Hing
  • 1 teaspoon red chilly powder
  • 1/2 teaspoon garam masala
  • Salt to taste
  • 2 tablespoon oil
  • * For the coconut spice mix 2-3 tablespoon grated dry or fresh coconut
  • 1 tablespoon dry coriander seeds
  • 1 teaspoon cumin seeds
  • 1 inch cinnamon stick
  • 2 cloves
  • 2 black pepper corn

How to make Katachi Amti

  1. Rinse 1 cup bengal gram/channa dal and soak in 1 cup water for at least 15 minutes. Drain and transfer the soaked dal in 3 cups water, pinch of turmeric powder and few drops of oil in a pressure cooker.
  2. Cook the dal for 2-3 whistles and then simmer for 5 minutes. Dal should be well cooked but it should not be mushy and should be able to retain its shape.
  3. While our dal is getting cooked, soak the tamarind in warm water for 5 minutes and extract its pulp. Keep aside.
  4. We will also prepare the spice mix while the stock is getting ready. For that dry roast all the ingredients listed under the coconut spice mix in a pan until fragrant.
  5. Ground them to a powder using grinder jar. Keep aside. We will be using 1 tablespoon of this powder in this amti.
  6. Once the pressure is released, open the cooker and strain the dal using a colander or strainer. Use the cooked dal for making stuffing for puran poli. Reserve the strained stock (Kat).
  7. Add strained tamarind pulp to the stock. Also, add the jaggery powder and stir well.
  8. In a sauce pan heat oil over medium flame. Add fenugreek seeds followed by asafoetida and curry leaves. Now add 1 tablespoon of coconut spice powder and stir fry for about a minute.
  9. Lower the flame and add turmeric powder, red chilly powder, and garam masala and stir fry for few seconds.
  10. Add the reserved chana dal stock and stir well. Add 1/2 cup or more water to adjust the desired consistency. Add salt and allow this tempered dal to boil on medium heat.
  11. Garnish with finely chopped fresh coriander leaves. Now simmer the dal for another 4-5 minutes before putting off the flame.
  12. When oil floats on top switch off.
  13. Serve katachi amti with puran poli or steamed rice and enjoy with your loved ones.

My Tip:

Do not skip Jaggery powder or tamarind in this curry as it gives a characteristic flavor.

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