Katachi Amti is a delicious, tangy, mildly sweet and spicy Maharashtrian dal.
Made using chana dal (bengal gram), tamarind, jaggery, coconut and spices.
This traditional Maharashtrian dal is often served with Puran Poli, making a perfect balance of flavours to the meal.
This is a vegan, easy-to-make, beginner-friendly, no onion no garlic (satvik), curry recipe.
About Katachi Amti
What is Katachi Amti?
Katachi Amti is a light and flavourful lentil curry made with chana dal, tamarind, jaggery and spices. It is tempered with aromatic herbs and spices, making it a delightful addition to the meal.
This amti is quick and easy to make and tastes truly comforting. With it unique taste of sweet, tangy and spicy, this katachi amti holds a very special place in Maharashtian cuisine.
Katachi amti is made using leftover water from cooking chana dal, which is used to make stuffing for the puran poli. Traditionally, katachi amti is served with puran poli however, it also pairs wonderfully with steamed rice.
In Marathi, โkatโ refers to lentil stock or water and โamtiโ is a tempered curry made with dals (lentils).
To give this amti that tangy and sweet taste, tamarind pulp and jaggery are used. Spices like red chilli powder give that mild hint of spiciness to this amti.
One of the unique Maharashtrian spice โgoda masala,โ gives this amti that distinct flavour which takes this curry to a different level.
If you do not have Goda Masala, you may also use Garam Masala instead.
Katachi amti is such a unique curry, which shows how simple ingredients can come together to create a dish that is both wholesome and flavourful.
Whether you pair it with puran poli or with rice or simply as a soup, this comforting curry is a must-try!
Next time you cook chana dal, donโt let the stock go to waste instead, turn it into a delicious Katachi Amti.
Recipe Video
Your Guide to Easy & Tasty Indian Vegan Cooking
ingredients
Chanda Dal Water โ To make Katachi Amti, we will use the leftover water of chana dal which I have used to make Puran Poli. This is the base of this amti.
Tamarind & Jaggery โ To give this amti the tangy and sweet taste, we will need 1 tablespoon of tamarind pulp and 1 tablespoon of jaggery (gul).
Powdered Spices โ To give this amti that distinct Maharashtrian flavour, we are going to add Maharashtrian Goda Masala. In case you do not have goda masala, add garam masala instead.
We will also need red chilli powder, turmeric powder and hing (asafoetida). To make this katachi amti gluten-free, skip adding hing.
Herbs & Spices โ Apart from powdered spices, we will also need cumin seeds, mustard seeds, and curry leaves.
Coconut โ We will also add grated dry coconut, which adds a depth of flavour to this katachi amti.
Seasoning โ To enhance the taste of this amti, we will season it with salt as needed.
Tempering โ To temper this katachi amti we will use oil. Traditionally, it is made with ghee. Use whichever option suits your preference.
Water โ To adjust the consistency of the amti.
Frequently Asked Questions
What is Katachi Amti?
Katachi Amti is a traditional Maharashtrian curry prepared alongside Puran Poli. This has a thin consistency, unlike regular dal. It is a tangy, sweet and spicy curry made from leftover water which is used to cook chana dal (bengal gram).
It is flavoured with Goda Masala, tamarind, jaggery and spices.
Is Katachi Amti the same as Maharashtrian Amti?
No, katachi amti is different from regular amti. This amti is made using water left from cooked chana dal while the regular Maharashtrian amti is made with whole cooked toor dal.
Can I make Katachi Amti without Goda Masala?
Yes, if you do not have goda masala, add garam masala or a mix of coriander powder and cumin powder.
Can I make Katachi Amti without Tamarind?
Yes, you can either use tomatoes to give that tangy taste or use kokam (dried tangy fruit). The taste of the amti will, however, differ from the original one.
Can I make Katachi Amti ahead of time?
Yes, katachi amti can be made ahead of time and stored in the refrigerator. It stays good for 3-4 days. Reheat before serving.
Variations
With Garlic โ To enhance the flavour of this amti, you may also add some roughly crushed garlic in the tempering.
With Moong Dal Stock โ In case you do not have chana dal (bengal gram), use yellow moong dal instead for a lighter version.
Serving Suggestions
With Puran Poli โ Traditionally, Katachi Amti is served along with puran poli, which balances the taste of the whole meal. Itโs a part of the festive Maharashtrian thali.
With Rice โ Serve katachi amti with plain steamed rice and a dollop of ghee for a comforting, wholesome meal.
On its Own โ Katachi Amti is so flavourful that you can serve it on its own as a light soup.
Storage Options
Katachi Amti stays good for 3-4 days in the refrigerator. Reheat before serving.
Related Recipes
No Onion No Garlic (Satvik) Recipes
More Festive Recipes
Puran Poli Recipe, Purnache Dinda (Sweet Whole Wheat Dumplings), Tilgul Poli (Sweet Sesame & Jaggery Poli), Narlachi Vadi (Coconut Barfi), Gajar Halwa (Carrot Pudding), Dudhi Halwa (Lauki Ka Halwa)
How to Make Katachi Amti Recipe Step-By-Step
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Recipe Card
Katachi Amti Recipe | Maharashtrian Brahmin Style Katachi Amti | เคเคเคพเคเฅ เคเคฎเคเฅ
Ingredientsย ย
- 3 cups Cooked Chana Dal Water (Kat)
- 1 teaspoon Red Chilli Powder
- 1 tablespoon Goda Masala
- 1 tablespoon Tamarind Pulp
- 1 tablespoon Jaggery (Gul)
- 1 tablespoon Dry Coconut, grated
- 1 tablespoon Coriander Leaves, finely chopped
- Salt to taste
For Tempering
- 1 teaspoon Ghee
- 1/2 teaspoon Mustard Seeds
- 1 teaspoon Cumin Seeds
- 1/4th teaspoon Hing (Asafoetida)
- 1 sprig Curry Leaves
Instructionsย
- To make this katachi amti, we need 'Kat' which means the leftover water that is used to cook chana dal.
- In a kadhai, pour the strained chana dal water (Kat).
- Add red chilli powder, Maharashtrian Goda Masala, tamarind pulp, jaggery (gul) and salt. Mix it well.
For Tempering
- Heat a teaspoon of ghee in the tadka pan.Add mustard seeds and let them splutter.
- Add cumin seeds, hing and curry leaves.
- Pour this tadka on the kat mixture.
- Add grated dry coconut and mix well.
- Cook the amti for 6-7 minutes on low to medium flame.
- The more the dal boils the more it gets flavourful. Check the seasoing and adjust accordingly.
- Lastly, add freshly chopped coriander leaves.
- Katachi Amti is ready.
- Transfer the amti into a serving bowl and enjoy with puran poli or steamed rice.
