Katachi amti is an authentic and unique Maharashtrian curry which is made from cooking water of lentils (chana dal ). Yes, the curry is prepared from the left over cooking liquid of chana dal, mixed with red chilly powder, coconut, sesame seeds and tamarind. The smoky flavors of toasted coconut and sesame makes this curry extra special . Katachi amti is a spicy and tangy side dish which is often accompanied with another famous Maharashtrian delight called puran poli. The combination of puran poli with katachi amti is just perfect. They are like made for each other. The sweet parathas, when dipped into a spicy and sour curry, it spikes up all the senses of your taste.
Katachi Amti Recipe
Course: SidesCuisine: Indian, MaharashtrianDifficulty: Medium4
servings20
minutes20
minutesKatachi Amti is a Maharashtrian curry made from cooking liquid of lentils, tamarind, coconut and bunch of spices.
Ingredients
2 cups of cooking water of chana dal
1.5 tsp of red chilly powder
2 Tbsp of cooked chana dal
Lime sized tamarind soaked in 1/4 cup of warm water
1/4 tsp of turmeric powder
1 tsp of coriander powder
1/4 cup of fresh or dry coconut
1.4 tsp of sesame seeds
1/2 tsp of cumin seeds
2 dry red chillies
1 sprig of curry leaves
1/2 inch of cinnamon stick
3 cloves
1 bay leaves
Salt to taste
2 tsp of oil
Directions
- Boil chana dal water with red chilly powder, coriander, turmeric and salt.
- Squeeze the water out of tamarind and keep aside.
- Heat another wide pan and toast coconut. When the coconut becomes light brown, add sesame and cumin seeds. Toast again until the coconut is dark brown. Be careful about not to burn coconut or cumin.
- When the coconut mixture cools down, grind it with the help of little water into fine paste.
- Now add this coconut paste along with tamarind water into the boiling dal water.
- Now heat oil in the same pan in which you have toasted coconut. Add cinnamon, cloves and bay leaves. Saute for 40-60 seconds.
- Then add dry red chilly and curry leaves and again saute for 30-40 seconds and mix this into the katachi amti.
- Katachi amti is done and ready to serve.
Notes
- Serve warm katachi amti with puran poli and aloo bhaji.
- Be very careful while toasting coconut, as it can easily burn on you.
- If you have ready made tamarind paste instead of whole tamarind. Use 1 Tbsp of paste in the curry.
