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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Katachi Amti is a flavorful curry made using the leftover stock from boiled chana dal, typically prepared while making puranpoli. This spiced curry is a perfect accompaniment to hot puranpoli or rice, and its rich blend of spices and coconut creates a comforting and delicious dish. The recipe is rooted in traditional Maharashtrian cuisine, and its preparation brings back fond memories of family gatherings and festive meals. “Spiced Lentil Stock Curry " Katachi = the strained stock...
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Heat oil in a pan and add coriander seeds, cumin seeds, fennel seeds, black pepper corns, and cloves. Mix quickly for a few seconds. Add sliced onions and fry until translucent.
Add grated coconut, fry well for 2-3 min.. Add garlic pods, coriander leaves, and green chillies. Fry for 1 min. Allow the mixture to cool down. Grind the mixture into a fine paste, adding water to achieve the desired consistency.
Heat oil in a pan and crackle mustard seeds. Add curry leaves and finely chopped tomato.
Once the tomato moistens, add the prepared curry paste and fry until oil separates from the sides.
Add turmeric powder, red chilli powder, and kitchen king masala. Sauté for a minute.
Add hot chana dal water and mix well. Boil the curry until oil separates completely, which will take 8-10 minutes. Add 1 tbsp puran( stuffing made from chana dal and jaggery for puranpoli) for extra flavour but it is optional.
Once the curry boils, add chopped coriander leaves, turn off the flame, and let the curry rest for some time before serving.
If you want that authentic flavour , try this amti after 5-6 hours . Just lipsmacking 😋
The amti should be thin but not watery. Adjust with kat or hot water to get a soupy texture.
If not making puran poli , but still making this amti , a small piece of jaggery will balances the flavors and enhances the aroma.
You can use 1 tsp of goda masala for the authentic touch.
You can use 1 tsp of goda masala for the authentic touch. Add when you are adding basic masalas.
Can I use canned coconut instead of fresh grated coconut?
Yes, you can use canned coconut, but fresh grated coconut will provide a better flavor and texture.
What is kitchen king masala?
Kitchen king masala is a blend of spices commonly used in Indian cooking to enhance the flavor of curries and gravies.
Can I make katachi amti without chana dal water?
Chana dal water is essential for the authentic taste of katachi amti, but you can substitute it with vegetable stock or plain water if needed.
How long can I store katachi amti?
Katachi amti can be stored in the refrigerator for up to 2 days. Reheat before serving.
What can I serve with katachi amti?
Katachi amti pairs well with puranpoli, steamed rice, or even bhajiyas as a side dish.
Cooking has always been my way of spreading love and warmth. Through this channel, I share recipes close to my heart—some from childhood memories, some from daily life, and some festive treats. It’s my little space to celebrate the joy of homemade food and connect with fellow food lovers.
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