Katachi Amti is prepared with the residual water that is left over after cooking the bengal gram dal that is used to prepare puran polis. This gravy is an alltime favourite and it is sweet, sour and spicy in taste.
- 31/2 to 4 cups Kat ( the residual water that is left after cooking the bengal gram dal)
- 2 tbsp cooked bengal gram
- 1 to 11/2 tbsp oil
- 1 tsp mustard seeds
- A pinch of asafoetida
- 2 green chillies slit lengthwise
- 4 to 5 curry leaves
- A pinch of turmeric powder
- 1 1/2 tsp kashmiri red chilli powder ( adjust to spice required)
- 2 to 3 kokum or a piece of tamarind (as per tang required)
- Jaggery to taste
- Salt to taste
- 11/2 tbsp fresh grated coconut to garnish
- Finely chopped coriander leaves to garnish
To be roasted:
- 1 tbsp fresh grated coconut
- 1 tsp coriander seeds
- 1/2 tsp cumin seeds
- 2 to 3 cloves
- 1/2″ piece of cinnamon
- 5 black pepper
- Roast coconut till brown in a nonstick pan. Remove, then roast the spices mentioned in a tsp of oil till you get the aroma of roasted spices. Grind them along with the roasted coconut , a pinch of turmeric and half the quantity of red chilli powder and 2 tbsp cooked bengal gram to a smooth paste adding very little water. Keep aside.
- Heat oil in a deep vessel, add mustard seeds, when they splutter add asafoetida, green chillies, curry leaves, saute well. Add the kat, half the quantity of red chilli powder and kokum and let it boil well. Add the ground paste, salt and jaggery and let the gravy simmer till the flavours sink into the gravy. Garnish with fresh grated coconut and coriander leaves.
- Serve hot with rice or polis/ chapatis or even you could dip it in puran poli.
I like the amti to be spicy so I have added extra chilli powder to the amti,hence the dark colour to the amti.
- Katachi Amti is of thin consistency and it is sweet, sour and spicy at the same time. Adjust flavours accordingly.