Katachi Amti recipe

Katachi Amti | How to Make Katachi Amti Recipe

What is Katachi Amti?

Katachi Amti is a tangy, spicy accompaniment made using dal stock. Chana dal is cooked and used to make puran poli which is a very popular flatbread from the Maharashtrian cuisine. It has the tanginess of tomatoes, pungency of goda masala, and sharpness of garlic; which makes it totally delectable. During this process, we are left with some dal stock, the water in which the dal was cooked. Katachi amti recipe is prepared using that dal stock. Slightly sweet flatbreads puran poli when combined with hot and spicy katachi amti make an unbeatable combination called puran poli amti. The katachi amti recipe is pretty easy and simple and calls for a handful of ingredients.

Ingredients for Katachi Amti:

Katachi amti calls for

Kat / Dal Stock and dal: The stock of chana dal is used to make this dish. Along with the stock, water is also added to get the desired consistency. A spoonful of boiled and cooked dal is also added. This is mashed to thicken the soup. However, it is totally optional.

Coconut, onion, garlic, and tomatoes:

These ingredients form the base for katachi amti. The amti masala is prepared using coconut, garlic, onion, and tomato. There are a number of ways in which katachi amti is prepared.  Many recipes for katachi amti omit onions and garlic. Only tomatoes are added. There are others that use a combination of dal stock and spices along with jaggery and tamarind to make katachi amti. The recipe gives a well-balanced katachi amti.

Goda Masala:

It is a mix of spices that are used in different recipes from Maharashtrian cuisine. I love to use this spice mix in a number of gravies and dal even the non-Maharashtrian recipes. View the recipe of goda masala here.

Recipes similar to Katachi Amti Recipe

Very close to the recipe for katachi amti is the recipe for rasam.

How to serve katachi amti?

Serve it with Maharashtrian puran poli.

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How to make Katachi Amti

1.This recipe serves 2-3 persons.

Katachi Amti recipe

2.In a pan add in 1 tbsp of desiccated coconut.

Katachi Amti recipe

3.Cook till it is aromatic/golden brown in color. Thereafter take it out in a plate.

Katachi Amti recipe

4.Heat 1 tsp of oil.

Katachi Amti recipe

5.Add in 3-4 garlic cloves.

Katachi Amti recipe

6.Cook on low flame till the raw smell of garlic goes.

Katachi Amti recipe

7.Add in 1 sliced onion.

Katachi Amti recipe

8.Cook till it browns a little.

Katachi Amti recipe

9.Next add in 1 sliced tomato.

Katachi Amti recipe

10.Cook till the tomatoes become mushy.

Katachi Amti recipe

11.Transfer the coconut as well as the cooked mixture to a grinder jar.

Katachi Amti recipe

12.Make a smooth paste. Keep aside.

Katachi Amti recipe

13.Heat 1 tbsp of oil.

Katachi Amti recipe

14.Also add in 1 tsp of red chili powder.

Tips:Adding chili powder in oil gives a very nice color to the gravy.

Katachi Amti recipe

15.Cook for 30 seconds.

Katachi Amti recipe

16.Add in the paste. Also add 1 tsp of goda masala.

Tips:Link to the reicpe for goda masala in the ingredients section.

Katachi Amti recipe

17.Cook till the oil oozes.

Katachi Amti recipe

18.Add in dal stock.

Katachi Amti recipe

19.Also add water as per the desired consistency.

Katachi Amti recipe

20.Mix everything well.

Katachi Amti recipe

21.Add in salt to taste.

Katachi Amti recipe

22.Add 1 tbsp of cooked dal. Mash it.

Katachi Amti recipe

23.Let it simmer for 10 minutes.

Katachi Amti recipe

24.Serve hot. Bon appetite!

Katachi Amti recipe

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About the Author

Author’s Name

Vini

Hi! I am CA Vini Mehta. A Chartered Accountant by profession, a food blogger by passion! First of all, I would like to thank you for stopping by at Viniscookbook, I hope you have a good time. Here, yo...u will find the recipes which have been tried, at times re-tried in my kitchen and relished on the dining table. I am mother of two kids and the wife of a person with a high and selective taste sense, so basically anything, before finding its place on the blog, has many levels to cross and clear. This journey started a couple of years back. Before that I was making the most usual kind of food. The only experiment used to be asking my mother how to make something new or different☺. Then, one day, I tried a recipe for butter cookies. And they did not get to go in the container as they were over before I could store them. That day I was introduced to the joy of experimenting with recipes. And I loved everything else that followed especially garnishing and photographing food. I am still not well versed with the photography dos and don’ts but I love to experiment and learn, be it photography or cooking. Hope you too enjoy this journey as much as I do☺! Stay healthy, stay tuned!.

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