Danyachi Amti Recipe (Maharashtrian Style Groundnut Curry)
Dive into the rich and comforting flavors of Maharashtra with this delectable Danyachi Amti, a traditional groundnut curry that celebrates the earthy essence of roasted peanuts, enhanced with aromatic spices and a touch of tanginess. This vegetarian dish not only pairs perfectly with a warm serving of Sabudana Khichdi but also offers a delightful taste of regional Indian cuisine. Ideal for a light lunch or a wholesome dinner, this recipe is quick to prepare and packed with flavor.
Ingredients
| Ingredient | Quantity |
|---|---|
| Raw Peanuts (Moongphali) – roasted | 1 cup |
| Water | 2-1/2 cups |
| Sugar | 2 teaspoons |
| Buttermilk – or Dried Kokum Skin (Amsul) | 1/4 cup |
| Cumin Seeds (Jeera) | 2 teaspoons |
| Ghee (clarified butter) | As required |
| Green Chillies – finely chopped | 3-4 |
| Salt (or Kala Namak when fasting) | To taste |
| Coriander Leaves (Dhania) – chopped | 3 sprigs |
Nutritional Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | Approx. 240 |
| Protein | 8 g |
| Fat | 16 g |
| Carbohydrates | 20 g |
| Fiber | 6 g |
| Sugars | 2 g |
Preparation Time
| Time | Duration |
|---|---|
| Preparation | 0 minutes |
| Cooking | 15 minutes |
| Total | 15 minutes |
Instructions
To embark on your culinary journey with the Danyachi Amti recipe, start by placing the roasted raw peanuts into a blender. Grind the peanuts until they form a smooth and fine paste, adding water as necessary to facilitate the blending process and achieve your desired consistency.
Next, in a medium-sized saucepan, combine the freshly made peanut paste with the specified amount of water, salt, sugar, and the dried kokum skin (amsul) if you choose to use it. Stir these ingredients well to ensure they are evenly mixed.
Allow the mixture to come to a gentle boil over medium heat, cooking for about 5 to 6 minutes. This step is crucial as it allows the raw peanut smell to dissipate, resulting in a more refined flavor profile for your dish.
Once the mixture is boiling, if you are using buttermilk instead of dried kokum, incorporate it at this stage. Stir well to combine, then remove the saucepan from heat to prevent the buttermilk from curdling.
While your groundnut amti is resting, prepare the tempering. In a small pan, heat a sufficient amount of ghee over medium heat. Once hot, add the cumin seeds and watch as they sizzle and release their fragrant aroma. Following this, toss in the finely chopped green chillies, sautéing for a few seconds until they become slightly tender and aromatic.
Immediately pour this tempering mixture over your groundnut amti, stirring gently to combine all the flavors. Finally, garnish your Danyachi Amti with freshly chopped coriander leaves, adding a splash of color and freshness to your dish.
For a delightful dining experience, serve this flavorful Maharashtrian groundnut curry alongside warm, fluffy Sabudana Khichdi. Enjoy every spoonful of this comforting dish, celebrating the essence of Maharashtra in your home!
With its wholesome ingredients and a quick cooking time, Danyachi Amti is perfect for both busy weeknights and leisurely weekends alike.
