Maharashtrian Style Groundnut Curry (Danyachi Amti) Recipe
Maharashtrian Style Groundnut Curry, known locally as Danyachi Amti, is a simple yet flavorful dish that is often served during fasting days in Maharashtra. Made from roasted peanuts and a handful of aromatic spices, this curry has a smooth and mildly tangy taste. The combination of peanuts, spices, and tangy buttermilk or kokum results in a delicious curry that pairs perfectly with Sabudana Khichdi or steamed rice.
This vegetarian recipe is an excellent option for lunch or dinner and can also be part of your fasting meals. The dish is light, nourishing, and packed with the goodness of groundnuts, which provide a rich source of protein and healthy fats.
Ingredients for Maharashtrian Style Groundnut Curry
| Ingredient | Quantity |
|---|---|
| Roasted peanuts (moongfali) | 1 cup |
| Water | 2 ½ cups |
| Sugar | 2 teaspoons |
| Buttermilk or Kokum | ¼ cup or 4 kokum petals |
| Cumin seeds (jeera) | 2 teaspoons |
| Ghee | As required |
| Green chilies | 3-4, finely chopped |
| Salt | As per taste |
| Fresh coriander leaves | 3 sprigs, chopped |
Preparation Time: 0 minutes
Cooking Time: 15 minutes
Total Time: 15 minutes
Servings: 2
Cuisine: Maharashtrian
Course: Lunch
Diet: Vegetarian
How to Make Maharashtrian Style Groundnut Curry (Danyachi Amti)
-
Prepare Peanut Paste:
- Start by placing roasted peanuts into a blender or food processor. Add a little water and grind it into a smooth paste. This paste will form the base of your curry.
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Cook the Curry:
- In a saucepan, add the peanut paste, water, salt, kokum (if using), and sugar. Stir everything well to combine.
- Cook this mixture over medium heat for 5-6 minutes, allowing the flavors to meld together and the curry to thicken slightly. If you’re not using kokum, you can substitute it with buttermilk to add a tangy flavor to the curry.
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Add Buttermilk (Optional):
- If you are using buttermilk instead of kokum, add it at this stage and stir well. Let it simmer for 1 more minute on low heat.
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Make the Tempering (Tadka):
- In a small pan, heat some ghee. Once hot, add cumin seeds and chopped green chilies. Allow the spices to sizzle for about 10 seconds.
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Add Tadka to Curry:
- Pour the tempering (tadka) into the cooked curry and stir well. This will infuse the curry with a wonderful aroma and enhance its flavors.
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Serve:
- Your Maharashtrian Style Groundnut Curry (Danyachi Amti) is ready to be served. Garnish with freshly chopped coriander leaves for an added burst of freshness.
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Pairing Suggestion:
- This curry is traditionally served with Sabudana Khichdi during fasting days, but it can also be enjoyed with steamed rice or chapati.
Tips and Variations:
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Kokum or Buttermilk: While kokum is a traditional ingredient that gives this curry its characteristic tang, buttermilk can also be used if you prefer a smoother, creamier consistency.
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Adjust Spice Levels: If you prefer a spicier curry, feel free to add more green chilies or a pinch of red chili powder along with the tempering.
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Vegetarian Delight: This recipe is entirely vegetarian and can be part of your fasting meals (upvas).
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Roast the Peanuts: For the best flavor, roast the peanuts until they are golden and fragrant before grinding them into a paste.
Nutritional Information (Approximate per serving):
| Nutrient | Amount per Serving |
|---|---|
| Calories | 150 kcal |
| Protein | 6 g |
| Carbohydrates | 12 g |
| Fat | 9 g |
| Fiber | 2 g |
| Sodium | 200 mg |
Maharashtrian Style Groundnut Curry (Danyachi Amti) is a unique, flavorful curry that is easy to prepare and makes for a comforting meal. With its rich, nutty base and a tangy kick from kokum or buttermilk, this curry is sure to be a hit at your next meal. Serve it with your favorite accompaniment and enjoy the delightful flavors of Maharashtrian cuisine!
