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Kata/Amti/Curry for puranpoli

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So a few days ago I shared my recipe for Puran poli. It’s Padwa(Ugadi) Hindu new year tomorrow and it’s pretty much celebrated by cooking Puran poli in most of the houses. This curry is made similarly like the bharwan baingan stuffing.

Puran Poli is served with the famous Katachi Amti or milk.This amti is a vegetarian and vegan curry just lie the stuffed capsicum/peppers curry. It is extremely delicious and traditionally prepared. 

Katachi Amti/Curry is made from the stock of the cooked chana dal made for puran. The dal is strained and the leftover water is used for this amti. This extract is very tasty and healthy.

This amti is a perfect blend of spices, dal and coconut which gives a yummy spicy combination with the sweet puran poli.

Check these other popular curries on the blog

  1. Bharwan baingan/Stuffed brinjal
  2. Shahi Paneer
  3. Palak Paneer
  4. Chole masala
  5. Lobia broccoli curry/Black eyed peas curry
  6. Cauliflower asparagus curry

The puran poli is dipped in this amti and the sweet and spicy taste combines very well with the flavours in the dish. This amti/curry is also made with warm and freshly prepared rice. It’s an amazing combination and the flavours are intense. The house smells aroma of these flavours and it feels like a festival that time.

We love to have the amti just like a soup with some lovely papadums. I remember my mom always cooked extra amti in the lunch time and the dinner menu was followed with warm rice and amti. We all loved the festive days.

What goes in the katachi amti/curry

Stock from the cooked chana dal is the key ingredient. Apart from that a gravy is made using burnt dry coconut and onion. This gravy is blended with the black garam masala traditionally prepared in Maharastrian homes. It’s then tempered and boiled well to make a curry and is cooked until all the flavours are well incorporated.

Traditional cooking

Traditional cooking involves a lot of time and puran poli is one of them. But these days due to instant pot, pans and electric stoves various easy and innovative ideas are developed to cook these foods in an easier way. I have a flamed stove so I directly burnt my coconut and onion over it. In case you have a glass top or a coil  Use a pan and add the coconut pieces and onion in it and dry roast it on the pan until burnt.

Let’s check out the recipe in detail

Katachi Amti

Rasika Dhadiwal @veggie-bites
Katachi Amti/Curry is made from the stock of the cooked chana dal made for puran. The dal is strained and the leftover water is used for this amti. This extract is very tasty and healthy.This amti is a perfect blend of spices, dal and coconut which gives a yummy spicy combination with the sweet puran poli.
Prep Time 10 mins
Cook Time 15 mins
Total Time 25 mins
Course Festive, Main Course, soups
Cuisine Indian, Maharashtrian
Servings 4 servings

Ingredients
  

  • 2 cups of cooked chana Dal stock1 medium onion slices50 GM's / 1/2 cup dry coconut flakes/desiccated coconut½ cup coriander leaves2 green chillies1 tablespoon ginger garlic paste2 teaspoon goda masala/kala masala / garam masala1 teaspoon red chilli powder, 1 teaspoon turmeric powder, 1 teaspoon coriander powder1 bay leafSalt as per taste1 cup water1 tablespoon lemon juice2-3 tablespoon oil as per preference*(You can skip ginger garlic paste and onions if you want jain amti)*
  • 2 cups cooked chana Dal stock
  • 1 medium onion slices
  • 1/2 cup dry coconut flakes/desiccated coconut
  • 1/2 cup coriander leaves
  • 2 green chillies
  • 1 tbsp ginger garlic paste
  • 2 tsp goda masala/kala masala / garam masala
  • 1 tsp red chilli powder
  • 1 tsp turmeric powder
  • 1 tsp coriander powder
  • 1 bay leaf
  • Salt as per taste
  • 1 cup water
  • 1 tbsp lemon juice
  • oil as per preference
  • *(You can skip ginger garlic paste and onions if you want jain amti)

Instructions
 

For the onion and coconut paste

  • On the flame or in a pan dry roast the onion first. Let it start drying up and burning then add the coconut and saute until little black. Now grind the burnt onion, coconut along with coriander and green chilli. And make a fine paste with a little water in the grinder.

Curry/Aamti

  • Heat oil in a wok or a pan.Crack 1 teasp cumin seeds and a bay leaf in it.
  • Now add the ginger garlic paste and saute for about a minute. Then add the paste made out of burnt onion, coconut, coriander and chilli.Saute the paste for about 1 minute.
  • Add the goda Masala /garam masala, red chilli powder , turmeric and coriander powder to it
  • Now add the chana Dal stock and give it a through stir.
  • Add ½ cup water and salt as per taste. If you feel it's to thick you can add more water.
  • Now stir it well and allow it to boil for about 3-4 minutes on medium flame.
  • The amti is ready. Switch off the flame and squeeze 1 tablespoon lemon juice to it.(optional)
  • Serve it with the sweet Puranpoli and warm rice.

For Jain amti

  • You can skip the ginger garlic paste and the onions in the process. Increase the amount of coconut to 3/4 cup in that case. Rest of the method remains same.
Keyword cocout curry, Katachi amti, puranpoli curry, vegan curry

Nutrients

This Amti is loaded with Vitamins, Protein and Minerals from the dal. Coconut and coriander is a great source of protein and vitamin A. So enjoy this delicious Amti with puran poli or you can just prepare it any day with rice.


Also check our other Popular Maharashtrian recipes


If you like and try this recipe do write reviews in the comment section below.

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