Katachi Amti Recipe Easy Traditional Maharashtrian Dish

Originally posted on June 6, 2022 @ 6:22 pm

Katachi Amti is a beloved Maharashtrian curry that beautifully balances tangy, spicy, and mildly sweet flavors. This traditional dish is often prepared using tamarind and jaggery, lending it a distinctive taste that complements rice and other staples perfectly.

Whether you’re new to Maharashtrian cuisine or a seasoned enthusiast, Katachi Amti offers a comforting and wholesome experience that’s sure to become a staple in your home-cooked meal repertoire.

This recipe is not only flavorful but also quite simple to prepare, making it ideal for weeknight dinners or special occasions. With just a handful of ingredients and straightforward steps, you can whip up this delicious amti in no time.

Read on to discover why this recipe is a must-try and how you can make it easily in your own kitchen.

Why You’ll Love This Recipe

Katachi Amti is a dish that strikes the perfect harmony between tanginess from tamarind and the subtle sweetness of jaggery, accented by the warmth of traditional Maharashtrian spices. Unlike other curries that may overwhelm the palate with heavy cream or coconut, this amti remains light yet deeply flavorful.

The recipe is versatile and adaptable to personal taste preferences; you can adjust the spice levels or sweetness to suit your liking. Moreover, it uses simple pantry staples, making it accessible for cooks of all levels.

Whether enjoyed with hot steamed rice or as a side to roti, this dish brings a comforting and authentic taste of Maharashtra to your table.

Ingredients

• 2 tbsp oil (preferably peanut or sunflower oil)
• 1 tsp mustard seeds
• 1 tsp cumin seeds
• 1/4 tsp asafoetida (hing)
• 2 dried red chilies
• 1 medium-sized onion, finely chopped
• 2 cloves garlic, minced
• 1-inch piece ginger, grated
• 2 medium tomatoes, finely chopped
• 1 cup toor dal (split pigeon peas), washed and soaked for 30 minutes
• 1 tbsp tamarind paste or soaked tamarind pulp
• 1 tbsp jaggery (adjust to taste)
• 1 tsp goda masala (Maharashtrian spice mix)
• 1/2 tsp turmeric powder
• 1 tsp red chili powder (adjust to taste)
• Salt to taste
• 3 cups water
• Fresh coriander leaves for garnish

Equipment

• Pressure cooker or large pot
• Medium-sized mixing bowl
• Wooden spoon or spatula
• Knife and chopping board
• Measuring spoons and cups
• Small bowl for soaking tamarind
• Serving bowl

Instructions

1. Prepare the dal: Rinse the toor dal thoroughly under running water until the water runs clear. Soak it in water for about 30 minutes to help soften it.
2. Cook the dal: Drain the soaked dal and add it to a pressure cooker with 3 cups of water, turmeric powder, and a pinch of salt. Cook for about 3-4 whistles or until the dal is soft and cooked thoroughly. Once done, mash it lightly and set aside.
3. Make the tempering (tadka): Heat oil in a large pan over medium heat. Add mustard seeds and let them splutter. Then add cumin seeds, asafoetida, and dried red chilies. Sauté for a few seconds until fragrant.
4. Sauté aromatics: Add the finely chopped onions and sauté until they turn golden brown. Add minced garlic and grated ginger. Cook for another 2 minutes until the raw smell disappears.
5. Add tomatoes and spices: Stir in the chopped tomatoes. Cook until they soften and oil starts to separate from the mixture. Add red chili powder and goda masala. Mix well and cook for another 2-3 minutes.
6. Add tamarind and jaggery: Mix in the tamarind paste or soaked tamarind pulp along with the jaggery. Stir to combine and let the mixture simmer for 5 minutes, allowing the flavors to meld.
7. Combine dal and spice mixture: Pour the cooked dal into the pan with the tamarind-spice mixture. Add water if needed to adjust the consistency. Stir well and bring to a gentle boil. Simmer for 8-10 minutes to allow all flavors to blend beautifully.
8. Adjust seasoning: Taste the amti and adjust salt, jaggery, or tamarind as needed to achieve the perfect balance of sweet, sour, and spicy.
9. Garnish and serve: Turn off the heat and garnish with freshly chopped coriander leaves. Serve hot with steamed rice or bhakri.

Tips & Variations

For a richer flavor, you can add a small pinch of garam masala towards the end of cooking.

If you prefer a thicker consistency, reduce the amount of water or simmer the amti for longer to thicken.

Try substituting toor dal with moong dal for a lighter version.

You can also add vegetables like drumsticks or bottle gourd to make the amti heartier. For a vegan version, ensure the jaggery is pure and unrefined.

Nutrition Facts

Serving Suggestions

Katachi Amti pairs exceptionally well with steamed white rice or traditional jowar or bajra bhakri. It also complements vegetable stir-fries such as Batata Bhaji or Bharli Vangi.

For a full Maharashtrian thali experience, serve alongside Masala Puri and a simple cucumber salad.

Conclusion

Katachi Amti is more than just a curry; it’s a celebration of Maharashtrian culinary tradition. Its delightful blend of tangy tamarind, sweet jaggery, and fragrant spices creates a dish that is both comforting and exciting to the palate.

The simplicity of preparation combined with the depth of flavor makes it an excellent choice for home cooks looking to explore authentic Indian recipes.

Whether you’re preparing a quick weeknight meal or a festive feast, this recipe will not disappoint. Enjoy the warm, hearty flavors of Katachi Amti with your loved ones, and savor the rich heritage it represents.

Happy cooking!

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