Maharashtrian Katachi Amti (Vegan Curry)

Sharing is caring!

Katachi Amti is a traditional Maharashtrian style thin, spicy, tangy and slightly sweet dal or curry or stock or soup. Made using the stock of Chana Dal. It is generally made using left over stock after making Puran Poli.

Basic Katachi Amti

The basic or the most common Katachi amti is just made using plain chana dal stock. A few spices along with coconut masala is added and a lip-smacking curry is ready in no time.

Variations of this Recipe

There are variations to this recipe too. Each household has its own way of preparation. Some just use the stock left from the Chana Dal. Few add more dal to the stock and then cook it further. Generally it is without onion, but many do like to add some to make it more flavourful.

Recipe Process of Maharashtrian Katachi Amti

I have made this vegan curry simple, by just using the leftover chana dal stock, which was left after I made the Puran Poli. The soup or the dal gets its taste and flavour from the fresh masala made. Coconut, coriander powder, sesame seeds, and a few more spices are dry roasted and ground. They are then added as a tempering along with tamarind paste, stock and jaggery.  The curry is bursting with spicy, sweet and tangy flavours at the same time. 

Serving Suggestions

This Katachi Amti goes well with Puran Poli, Plain Steamed Rice or Jeera Rice or even this Maharashtrian Tendli Bhaat. It can be consumed as soup too.

Such curries develop their taste slowly. It tastes best after a couple of hours or the next day. We thoroughly enjoyed this katachi Amti for 2 days in a row.

Maharashtrian Katachi Amti (Vegan Curry)

Katachi Amti is a traditional Maharashtrian style thin, spicy, tangy and slightly sweet dal or curry made using the stock of Chana Dal.

5 from 5 votes

Print Pin Rate Save Saved!

Course: Main Course

Cuisine: Indian, Maharashtrian

Keyword: Curry, Soup, Vegan

Prep Time: 15 minutes minutes

Cook Time: 30 minutes minutes

Servings: 4 people

Author: Renu Agrawal-Dongre

Equipment

• Open Pot / Pressure Cooker / Instant Pot
• Pot/Wok

Ingredients

To cook the Chana Dal

• 1 Cup Chana Dal / Split Bengal Gram
• Salt
• ¼ teaspoon turmeric powder
• 3 cup Water

To make Fresh Masala

• 2 tablespoon of grated Dry coconut
• 1 tablespoon of Coriander seeds
• 1 tablespoon of sesame seeds
• 1/8 inch A small piece of cinnamon
• 4-5 black peppercorns
• 1 green cardamom
• 2-3 cloves

To make Katachi Amti

• 1 Cup of Cooked Chana Dal Stock
• 7-8 curry leaves
• 1 tablespoon Oil
• 1/4 teaspoon turmeric powder
• 1 teaspoon Red chilli powder
• 1 small tablespoon of Tamarind (soaked in ¼ cup water)
• 1 tablespoon of Jaggery powder
• Salt
• Water as required

Instructions

To cook the Chana Dal

• Clean and soak the chana dal in enough water for 1 hour.
  
• Drain the water and give it a quick rinse.
• Now add around 3 cups of water, turmeric and pressure cook it for 3-4 whistles until soft or mushy. (This might change depending on your pressure cooker)
  
• For Instant pot; it will take around 10 minutes of pressure cooking.
• Once the dal is done and pressure from the cooker is settled, remove the dal.
• Strain the dal and separate the water.
  
• The Dal can be used to make Puran Poli

To make Fresh Masala

• Dry roast the grated coconut on slow, until it starts turning brown and keep it aside.
• Dry roast the sesame seeds on slow and add it to the coconut.
• Similarly dry roast, the coriander seeds, cinnamon, clove, cardamom and pepper corns.
• Once done, add that in the coconut mix.
  
• Let it cool and then grind it to a fine powder.
  

Make Tamarind Paste

• Soak the tamarind in ¼ cup of water for 15-20 minutes.

To make Katachi Amti

• Add the tamarind pulp in the chana dal stock
• In a heavy bottom pan add the oil.
• Once hot, add the curry freshly ground masala paste.
• Keep on stirring and let the masala cook on slow.
  
• Careful not to burn the masala.
• Now add the curry leaves, tamarind powder and red chilli powder. (Curry leaves can be added in tempering too, I prefer it this way)
  
• Add in the chana dal stock and tamarind pulp mixture.
• Add water and salt and give everything a nice mix.
  
• Let the mixture come to a boil.
• Now add the jaggery and let the gravy simmer for 8-10 minutes.
  
• Once done, you will see the oil floating on the top.
• I have used less oil, so could not see much, but if you are using more, it is an indication that the amti is cooked.
  
• Serve it hot with Puran Poli or Jeera Rice.

Notes

• 1 Cup = 240 ml, 1 tbsp = 15 ml, 1 tsp = 5 ml
• Desiccated coconut can be used if dry is not available.

 

Tried this recipe?Share your feedback @cookwithrenu_ad or tag #cookwithrenu_ad

Disclaimer: I am not a nutritionist. The nutritional information is provided as a courtesy and is an estimate only. It varies depending upon the product types or brands.

YouTube Channel

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#116

Tried this recipe? Please comment and rate the recipe. Share your pics and tag us.

Subscribe to my email list to get the new recipes straight into your mailbox.

Disclaimer & Privacy Policy

Sharing is caring!