Katachi Amti, Alavani Amti
by Tarla Dalal
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When a spicy dish is served with a sweet one, it helps to highlight the best of both! This fact is proved by the all-time favourite Maharashtrian combo of Puran Poli with Katachi Amti.
It is made frequently by them, and is a must-have on Gudi Padwa day. Katachi Amti is a tongue-tickling preparation of chana dal, which combines sweet and savoury flavours.
Ingredients like ginger and green chillies raise the spice quotient while jaggery gives it a rustic sweetness that appeals to the Indian palate.
You can also add a dash of turmeric powder and garam masala at step 7, to give a spicier twist to the Katachi Amti. Enjoy this time-tested combo hot and fresh!
You can also try other recipes like Maharashtrian Pitla or Maharashtrian Kothimbir Vadi .
- Soak the chana dal in 5 cups of water in a deep non-stick pan for 2 hours.
- After 2 hours, place the deep non-stick pan with chana dal and water on the gas, cover with a lid and cook on a medium flame for atleast 15 minutes, while stirring occasionally.
- Drain it well. We need the water of it and ¼ cup of cooked chana dal. Other chana dal you can use to make puran poli. Keep aside.
- Combine ¼ cup of cooked chana dal and jaggery in a mixer and blend till smooth. Keep aside.
- Blend the roasted coconut slices in a mixer till smooth. Keep aside.
- Heat the oil in a deep non-stick pan, add the mustard seeds, cumin seeds and curry leaves and sauté on a medium flame for a few seconds.
- Add the ginger paste, garlic paste and green chilli paste and sauté on a medium flame for a few seconds.
- Add the drained chana dal water, salt, coconut mixture and chana dal-jaggery mixture, mix well and cook on a medium flame for 3 to 4 minutes, while stirring occasionally.
- Add the coriander and mix well.
- Serve hot with puranpolis.
Nutrient values (Abbrv) per serving
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