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.
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.
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.
Very close to the recipe for katachi amti is the recipe for rasam.
Serve it with Maharashtrian puran poli.
1.This recipe serves 2-3 persons.
2.In a pan add in 1 tbsp of desiccated coconut.
3.Cook till it is aromatic/golden brown in color. Thereafter take it out in a plate.
4.Heat 1 tsp of oil.
5.Add in 3-4 garlic cloves.
6.Cook on low flame till the raw smell of garlic goes.
7.Add in 1 sliced onion.
8.Cook till it browns a little.
9.Next add in 1 sliced tomato.
10.Cook till the tomatoes become mushy.
11.Transfer the coconut as well as the cooked mixture to a grinder jar.
12.Make a smooth paste. Keep aside.
13.Heat 1 tbsp of oil.
14.Also add in 1 tsp of red chili powder.
Tips:Adding chili powder in oil gives a very nice color to the gravy.
15.Cook for 30 seconds.
16.Add in the paste. Also add 1 tsp of goda masala.
Tips:Link to the reicpe for goda masala in the ingredients section.
17.Cook till the oil oozes.
18.Add in dal stock.
19.Also add water as per the desired consistency.
20.Mix everything well.
21.Add in salt to taste.
22.Add 1 tbsp of cooked dal. Mash it.
23.Let it simmer for 10 minutes.
24.Serve hot. Bon appetite!
PREP TIME 5 minutes
COOK TIME 10 minutes
TOTAL TIME 15 minutes
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