Katachi Aamti
Katachi Aamti is complementary for the Puranpoli menu. Kat
is the daal broth that is separated after cooking the chana(Bengal
gram) daal for puranpoli. This broth is used for making katachi aamti. I like
katachi aamti and rice more than the puranpoli. Many of my friends like to eat
puranpoli and katachi aamti together.
Ingredients
Bengal Gram split (Chana Daal)- 1 cup
Water - 4- 5 cups
Turmeric - ½ teaspoon
Oil- 3 tablespoons
Salt- As per taste
Onions – 2 medium
Dry Coconut (grated) - 2 tablespoons
Ginger - ½ inch piece
Garlic - 10-12 cloves
Fresh
coriander – 4-5 sprigs
Kolhapuri
Kala Masala/ Kanda Lasun Masala- 1 teaspoon
Asafoetida
– a pinch
Mustard Seeds- ½ teaspoon
Curry Leaves- 10-12 nos
Kokam- 2-3 nos
Method
Wash the daal well and pressure cook it along with water, a
pinch of salt, turmeric and very little oil. Now strain the daal through and
separate the clear liquid and daal. The clear liquid is the kat which is used
for making katachi aamti. Add a teaspoon of the cooked daal to this liquid and
keep it aside.
For the masala, make a paste of the onions, coconut, ginger,
garlic, coriander in mixer and sauté it well in oil till oil separates and set
aside.
Take little oil in a pan and add mustard seeds, curry leaves
and asafetida to it. Once the mustard seeds splutter, add the kolhapuri kaala
masala and the above prepared masala paste. Stir for a minute and add the kat
i.e. the daal broth. Add kokam and bring to a boil, lower the flame and allow
to boil for about 4- minutes. Remove from fire and katachi aamti is ready to be
served.
Notes/Tips/Variations
Some people like to add a little jaggery to balance the
taste. You may also add a little of the sweet puran to the aamti.
You may roast the onion and piece of dry coconut directly on
the gas flame and then use it in the masala paste. This gives a nice flavour to
the aamti. You need to be careful while roasting dry coconut on open flame as coconut tends to catch fire because of its oil content.
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