Katachi Amti

Katachi amti is a thin, tangy Maharashtrian curry made from the dal water saved while cooking chana dal for puran poli. Warm spices, a roasted onion and coconut paste, and a squeeze of lemon come together in one pot to make this the curry that turns a plate of sweet puran poli into a full meal.

Course Side Dish

Cuisine Maharashtrian

Keyword amti, katachi amti

Prep Time 20

Cook Time 35

Total Time 55

Servings people

Calories 383kcal

Author Puja

Equipment

Ingredients

For the Kat (Dal Water)

2 to 3 cups reserved chana dal cooking water kat, or 1 cup chana dal cooked with 3 to 4 cups water if making from scratch
1 to 2 tablespoons cooked chana dal mashed (optional, for a thicker amti)

For the Vatan (Spice Paste)

2 medium onions sliced
10 to 12 garlic cloves
2 inch piece ginger
4 to 5 green chillies
1/4 dry coconut copra, sliced
2 teaspoons cumin seeds
2 teaspoons coriander seeds
4 to 5 cloves
8 to 10 black peppercorns
3 green cardamom
2 black cardamom
2 inch piece cinnamon
2 bay leaves
2 tablespoons poppy seeds khus khus
Handful of fresh coriander leaves
Water as needed for grinding

For Tempering and Cooking

5 to 6 tablespoons oil
8 to 10 curry leaves
1 tablespoon spicy red chilli powder
1 tablespoon Kashmiri red chilli powder
Salt to taste
1/4 teaspoon turmeric powder
Hot water as needed
Juice of 1/2 lemon
Handful of chopped fresh coriander leaves

Instructions

If making puran poli alongside this, reserve 2 to 3 cups of the water strained off while cooking your chana dal. If making this on its own, cook 1 cup chana dal with 3 to 4 cups water in a pressure cooker, 1 whistle on high heat, then medium low for 6 to 7 more whistles until soft, then strain and keep the water aside as your kat. Optionally mash 1 to 2 tablespoons of the cooked dal into the kat for a thicker amti.
In a pan, ideally an iron one, dry roast the sliced onions until well browned. Add the garlic, ginger, and green chillies, roasting briefly until fragrant.
Add the sliced dry coconut and roast until golden, then set aside to cool.
Separately, dry roast the cumin, coriander seeds, cloves, peppercorns, cardamom, cinnamon, and bay leaves on low heat until fragrant.
In a third batch, roast the poppy seeds on low heat, watching closely since they change color fast. Cool everything completely.
Grind all the roasted ingredients together with the fresh coriander leaves and a little water into a smooth, fine paste, this is your vatan.
Heat the oil in a deep pan on low heat, add the curry leaves, then the spicy and Kashmiri red chilli powders, stirring quickly so they do not burn.
Add the vatan along with salt to taste and the turmeric. Cook on medium heat for 8 to 10 minutes, stirring often, until the paste turns a shade darker, goes slightly crumbly, and oil starts separating at the edges.
Pour in the reserved kat and stir to combine, it will look thick at first. Add hot water if needed to reach a thin, pourable consistency, this curry is meant to stay on the thinner side.
Taste and adjust salt, then bring to a boil. Lower the heat and simmer for 8 to 10 minutes, until a thin layer of oil floats on top.
Taste the salt once more, then turn off the heat and stir in the lemon juice and chopped coriander. Serve warm, ladled over torn pieces of puran poli or alongside rice.

Notes

For a quicker version, replace the whole roasted and ground spice mix with 1.5 to 2 teaspoons of store bought goda masala.

The onion, garlic, ginger, chilli, and coconut can still be roasted fresh for the best flavor, or reduced too for an even faster weeknight version.

The souring agent in this curry varies by home. Tamarind is the most common choice, though tomato, lemon juice, or kokum also appear in different family versions, use whichever you have.

This amti is meant to be thin and pourable, not thick like a dal, so do not be tempted to reduce it down further.

Refrigerate leftovers in an airtight container within 2 hours of cooking, use within 3 to 4 days, and always reheat to a full boil on the stove before serving.

Nutrition