Katachi Amti Recipe (Spicy Accompaniment to Maharashtrian Puran Poli)
Katachi Amti is a flavorful and tangy Maharashtrian dish that serves as the perfect spicy accompaniment to the sweet and soft Puran Poli. This dish is an integral part of festive meals, especially during celebrations like Gudi Padwa and Diwali, where the balance between sweet and spicy is much appreciated. The tanginess of tamarind and the sweetness of jaggery beautifully complement the richness of Puran Poli, creating a harmony of tastes. Let’s dive into the preparation of this quintessential Maharashtrian dish, which is simple yet bursting with flavor.
Ingredients
| Ingredient | Quantity |
|---|---|
| Dal Stock (water left over from cooking chana dal for Puran Poli) | 2 cups |
| Water | 1 cup (or as required to thin down the stock) |
| Cloves (Laung) | 3 pieces |
| Whole Black Peppercorns | 1 to 2 pieces |
| Mustard Seeds | 1 teaspoon |
| Cumin Seeds (Jeera) | 1 teaspoon |
| Bay Leaf (Tej Patta) | 1 leaf |
| Curry Leaves | 5 to 6 leaves, torn into pieces |
| Grated Jaggery | 1 teaspoon (adjust according to taste) |
| Tamarind Paste | 1 teaspoon (adjust according to taste) |
| Maharashtrian Goda Masala | 1/2 teaspoon |
| Sunflower Oil | 1 tablespoon |
| Fresh Coriander Leaves (Dhania) | Handful |
| Salt | To taste |
Nutritional Information (per serving)
| Nutrient | Amount (Approx.) |
|---|---|
| Calories | 50-70 kcal |
| Protein | 2 g |
| Carbohydrates | 12 g |
| Fat | 2 g |
| Fiber | 2 g |
| Sodium | 250 mg |
| Sugar | 4 g |
| Vitamin A | 5% Daily Value |
| Vitamin C | 10% Daily Value |
| Iron | 5% Daily Value |
Preparation Time: 10 minutes
Cooking Time: 15 minutes
Total Time: 25 minutes
Servings: 4
Cuisine: Maharashtrian
Course: Lunch
Diet: Vegetarian
Instructions
-
Prepare the Stock: Start by mixing the dal stock (the water left over from cooking chana dal for the Puran Poli) with water. The consistency should be slightly thin, so adjust the amount of water according to your preference.
-
-
Tempering Spices: Heat sunflower oil in a medium-sized saucepan over medium heat. Once the oil is hot, add the mustard seeds. Let them splutter for a few seconds.
-
Add Whole Spices: Next, add the whole cloves, black peppercorns, and bay leaf. Fry them for another 10-15 seconds to release their aromas.
-
Cumin and Curry Leaves: Add the cumin seeds (jeera) to the pan, followed by the torn curry leaves and a handful of fresh coriander leaves. Stir everything together to let the flavors meld.
-
Add the Stock and Flavorings: Pour the diluted dal stock (Kat) into the pan. Add the grated jaggery, tamarind paste, Maharashtrian Goda Masala, and salt to taste. Stir everything well to combine the ingredients.
-
Bring to a Boil: Allow the mixture to come to a rolling boil. Let it cook for 5-6 minutes, allowing the flavors to combine and the broth to reduce slightly. The aroma at this point will be tantalizing, with the balance of spice and sweetness filling your kitchen.
-
Serve: Once the Katachi Amti is ready, remove the pan from heat. Serve hot with Puran Poli for an authentic Maharashtrian meal, or you can also serve it with steamed rice for a comforting lunch.
Serving Suggestions
Katachi Amti is best served hot and pairs wonderfully with the sweet Puran Poli, creating a delightful contrast of flavors. You can also enjoy it with steamed rice or chapati for a lighter meal. This dish can be a perfect side dish for your festive meals or even a regular accompaniment to add spice to your everyday meals.
The rich and bold flavors of Katachi Amti, with the perfect balance of sweetness, tanginess, and spice, will surely elevate your dining experience. Give this recipe a try and indulge in the authentic taste of Maharashtra!
Enjoy!
