Katachi Amti/Puranachi Amti
Last week when I made Puranpoli/Ubbati my maharashtrian friend/Neighbor suggested me to make katachi/khatachi amti(kat meaning the water that is save after draining the dal) and gave me some of her kholapuri goda masala and I made it and it was so flavourful and tasty. The recipe of making Amti also was given by her and now I am passing it on to you all.
So here is the recipe for Katachi amti.
Strained stock of chana dal 2 cup
Dried Coconut grated/ desiccated coconut- ½ cup
Garlic – 2 flakes
Ginger – ½ inch
Tamarind a marble sized piece
Red Chilli Powder 1 tsp
Goda masala 2 tsp
Haldi/Turmeric Powder 1/4 th tsp
Oil ½ tbsp+ ½ tsp
Mustard seeds (sarson) 1 tsp
Curry leaves (kadipatta) 2-4
Salt To Taste
Grind dried coconut/Sukha kopra, ginger,garlic,red chilli powder,tamarind,goda masala, and turmeric into a very fine paste adding little water.
Now take a deep dish heaat ½ tbsp oil and add the ground paste/masala and roast it for 2 minutes on low flame.
To this roasted paste/masala add the drained chana dal water and mix well, add salt to taste and give a nice rolling boil. Allow it to cook for 3 minutes on low flame then switch off the flame and temper.
For Tempering :
In a tadka/tempering pan heat ½ tsp oil add mustard seeds, when it splutters add curry leaves and temper this seasoning on the Amti.
Serve hot with white steamed rice.