Maharashtrian Katachi Amati Recipe Video
A special Soup made out of the water that remains after making Puran(is a stuffing forPuranPoli). Katachi Amati is a very yummy by-product of the Puran (Puran is a stuffing for puran poli or bobattu made up of soaked cooked and ground Chana dal mixed with Jaggery). I just love this Amati... very very tastey!
Summary
Cooking Time10 MinDifficulty LevelEasy
Health IndexJust EnjoyServings4
Ingredients
Kat
1/2 Cup Cooked Chana Dal/split Checkpeas
1 spring Curry Leaves
3 Tbsp fresh Coconut (grated)
3-4 Green Chillies (optional)
small ball of Tamarind
small ball of Jagerry
1 Tbsp Oil
3-4 spring Coriander leaves
1 Tsp Black Mustard Seeds
1 Tsp Cumin Seeds
Pinch of Turmaric Powder
Pinch of Asofedita
Salt to Taste
1 Tsp Red Chilli Powder
2 Tsp Goda Masala (maharashtrian "black masala")
Directions
Scarp out all the leftover puran using water to the container.
Heat oil and mustard and cumion seeds, asofetida, curry leaves, green chilis, fresh coconut, jaggery, red chili powder, cook for a minute.
Add kat, cooked dal, tamarind pulp, salt and water.
Bring it to a boil. NOw add goda masala.
Simmer for about 30 minutes.
Amti is ready to serve.
Heat oil and mustard and cumion seeds, asofetida, curry leaves, green chilis, fresh coconut, jaggery, red chili powder, cook for a minute.
Add kat, cooked dal, tamarind pulp, salt and water.
Bring it to a boil. NOw add goda masala.
Simmer for about 30 minutes.
Amti is ready to serve.
Editors Review
Looking for a traditional Indian appetizer? This one will work for you perfectly. Katachi Amati is a regional specialty made with lentils and jaggery which gives it a perfect blend of sweet and sour flavors. Watch the video and treat your family to this dish, as a token of love.Questions, Comments and Reviews
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