Katachi Amti | How to make Katachi Amti

By Sujata Hande-Parab  |  6th Mar 2018  |  
5 from 1 review Rate It!
  • Katachi Amti, How to make Katachi Amti
  • Prep Time

    6

    Hours
  • Cook Time

    20

    mins
  • Serves

    6

    People

10

1

About Katachi Amti Recipe

Katachi Amti is a traditional Maharashtrian dish which is prepared from leftover water of chana dal (Split chickpeas) or using soaked and boiled chana dal. It’s a spicy dal with a watery consistency. It is usually prepared along with Puran Poli, Rice.

Katachi Amti

Ingredients to make Katachi Amti

  • chana dal – 1 cup (soaked overnight, cooked, mashed)
  • cumin seeds – 1 tsp
  • mustard seeds – ½ tsp
  • curry leaves – 6-7
  • garlic cloves – 3 coarse paste
  • tomato - 1 medium finely chopped
  • turmeric – ½ tsp
  • asafoetida – ½ tsp
  • Garam masala or goda masala – 1/2 tsp
  • coriander Powder – 1/2 tsp
  • Red chili powder – 1 ½ tsp.
  • Finely chopped coriander leaves – 2 tbsp
  • Coconut onion curry masala – 2 tbsp
  • tamarind paste – 1 – 1 ½ tsp
  • jaggery – ½ tsp
  • salt as per taste
  • oil – 1 1/2 tbsp
  • water – 2 ½ - 3 ½ cups
  • Coconut-Onion Curry Masala - garlic Cloves – 11-12
  • ginger – ¾ inch
  • sliced onion – roughly chopped – 2 large
  • Fresh coconut grated or thinly sliced – 3/4 coconut small
  • Dry coconut – ½ small
  • oil – ½ tbsp
  • Whole garam masalas – Coriander seeds – 1 tbsp
  • cinnamon Powder – 2 ½ tsp
  • Black cardamom – 1
  • Green cardamom – 5
  • cumin seeds – 1 tsp
  • cloves – 3-4
  • Black peppercorns – 26-27 or ¾ tbsp
  • bay leaf - 1

How to make Katachi Amti

  1. Coconut-onion Masala – Dry roast each dry ingredient separately including dry coconut.
  2. Remove it to a plate. Let it cool. Blend it into a fine powder. Keep aside.
  3. Add oil in a non-stick pan. fry finely chopped onion until browned. Add garlic and ginger pieces. Roast it for 2-3 minutes.
  4. Grind it together into a fine paste.
  5. Mix dry and wet masala, salt. Blend it till it incorporates well with each other.
  6. Transfer it in airtight container and store in the freezer. It stays good for a week.
  7. For Amti - Heat oil in a pan. Add mustard and cumin seeds. Let it splutter.
  8. Add curry leaves. Stir.
  9. Add coarsely ground garlic. Cook till raw aroma goes away.
  10. Add asafoetida, Turmeric, garam masala, red chilli powder, coriander powder. Stir for few seconds.
  11. Add 2-3 tbsp prepared curry masala, jaggery, salt and tamarind paste. Mix well. Cook for 2 minutes.
  12. Add cooked, mashed chana dal. Mix well.
  13. Pour 2 1/2 cups water. Bring it to boil and cook on medium-low flame for 2-3 minutes.
  14. Check the curry consistency. If you see more water, cook till desired consistency is reached.
  15. If required, Add more water and simmer.
  16. Add coriander leaves and Serve hot with rice.

My Tip:

Dry roast each dry ingredient separately while preparing masala. Adjust consistency adding warm water.

Reviews for Katachi Amti (1)

Hema Mallik8 months ago

It seems to be so yummyyy...
Reply