Katachi Amti is an authentic Maharashtrian – Brahmani aamti, tangy and spicy dal prepared with chana dal (Bengal gram), dry coconut and onion vaatan, goda masala, jaggery, and a few spices. This thin tempered dal is popularly served with puran poli.
Both the dishes – Puranpoli and katachi Aamti are made during the festival of Holi or to celebrate auspicious occasions.
It’s like an ideal couple – soft, sweet and warm puran poli perfectly accompanied by hot and tangy aamti.
I have seen my mother making it and also seeing my daughter deep freezing my Ma’s Aamti for future use.
So here’s my take on कटाची आमटी.
INGREDIENTS:
Kat or water from cooked chana dal 8-10 cups.
Vaatan of dry Coconut, onion with some cinnamon, cardamom, cloves, pepper. ( All ingredients dry roasted in some oil and grind into a thick paste) – 1tabsp.
Ghee 1/2tabsp, Oil 1tabsp.
2~3 Bay leaves
1/2 tsp Mustard seeds
1/2 tsp Cumin seeds
1/2 pinch of Hing/ asafoetida
5~6 Curry leaves
1/4 tsp Turmeric powder
1/2 tsp Goda masala
1 tsp Red chili powder
Salt to taste
3/4 pcs kokum dried ( I don’t use tamarind pulp instead use Kokum for refined sourness)
A tabsp Jaggery and 1 to 2 tabsp of Puran. I add puran to Aamti to enrich the texture and taste of aamti. Salt to taste and coriander leaves to garnish.
Method :
For making kat – the broth. Boil 250grams of Bengal gram / chana dal in a litre of water till the dal is cook through. Drain and keep it aside.
Making of Puran – have posted it in my puran poli recipe earlier.
Tempering of Aamti –
Heat oil/ ghee in a deep pot and temper it with cumin, mustard and asafoetida/ hing. Add curry and bay leaves. Add the dry spices – goda masala, red chilli powder, turmeric powder along with the vaatan. Stir fry for 30 seconds and pour the kat/ broth. Add puran, jaggery, kokum and season it with salt. Let it boil on high flame and then lower the heat and allow it to simmer for atleast 10/12mins to release and mix all the flavours of the – spices, vaatan, puran, kokum individually.
Garnish with some chopped coriander leaves and serve hot with Puran Poli.
I purposely don’t use whole garam masala or grated dry coconut because the bite of garam masala may not be pleasant. My Aamti is like a savoury soup which can be enjoyed on its own.
Do try this recipe of Katachi Aamti ✨
N.
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