Katachi Amti, Alavani Amti

by Tarla Dalal

add to my cookbook add to shopping list

5/5 stars 100% LIKED IT 1 REVIEW ALL GOOD

Added to 3 cookbooks This recipe has been viewed 20320 times

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 .

Add your private note

Katachi Amti, Alavani Amti recipe - How to make Katachi Amti, Alavani Amti

Tags

Soaking time: 2 hours Preparation Time: 5 mins Cooking Time: 20 mins Total Time: 1452 hours 25 minutes 4Makes 4 servings
Show me for servings

Ingredients

1 cup chana dal (split bengal gram) , washed and drained
1/4 cup roasted sliced dry coconut (kopra)
1 1/2 tbsp jaggery (gur)
1 tbsp oil
1/2 tsp mustard seeds ( rai / sarson)
1/2 tsp cumin seeds (jeera)
4 curry leaves (kadi patta)
1/2 tsp ginger (adrak) paste
1/2 tsp garlic (lehsun) paste
1/2 tsp green chilli paste
salt to taste
1 tbsp finely chopped coriander (dhania)

For Serving
puranpoli

Method

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.