Thursday, July 27, 2006

A Ton Of Protein # 8 - Kataachi Aamti


Kataachi Aamti (Do you see the reflection of my camera in it? :)

Although I have been cooking a lot everyday since my parents-in-law are here, that is also the reason why I find little time to blog. However, I have been religiously taking photographs of all new/different dishes. Which means that I will blog about all them sooner or later. Today's * lucky * dish is Kataachi Aamti.

In my post on Puranpoli, I mentioned that it is often served with this spicy Dal prepared with water (kat) drained from the cooked Chana Dal. To thicken the Aamti, some of the stuffing (Puran) is used.
To be honest, it is not really a practical idea to make Puranpoli every time you want to make Kataachi Aamti. Moreover, who says that it cannot be served with rice or phulkas? So there.

What I am giving here is the way to make it with Chana Dal cooked only for this purpose. A few things about this Aamti, before I start off.
Kataachi Aamti is supposed to be rather watery. It is actually *drunk* from the bowls in which it is served. :) Also, this preparation is sweet, sour, rather spicy and very very aromatic. When you make it, you will know at once that it is a special festive preparation. But how will you make it, unless I give you the recipe? (That was my attempt at humour, by the way. Does anybody know of laughtrack for blogs? I so wish I could use it here.) Anyway, here's the recipe.

Recipe for Kataachi Aamti

Serves 6.


½ cup Chana Dal
2 tsp Goda Masala
1 tsp tamarind concentrate dissolved in ¼ cup of water
2 ½ tbsp jaggery or muscovado sugar (I used m. sugar.)
½ tsp chilli powder
¼ tsp turmeric powder
salt to taste
upto four cups of warm water

1 tbsp oil
½ tsp mustard seeds
a pinch Methi/fenugreek seeds (approx. 10 seeds)
heaped ¼ tsp asafoetida powder

To be ground together:
3-4 tbsp grated dried coconut (Kopra)
2 peeled cardamom pods
2 cloves
½ tsp cumin seeds
a pinch grated nutmeg
¼ tsp cinnamon powder (Or a 1" piece of cinnamon)

curry leaves or chopped coriander leaves for more flavour as well as garnishing (optional)
a dash of lime juice to enhance the flavour as well as to stop the spices from * burning the throat * :)


Clockwise from top:
cooked Chana Dal, cinnamon, cumin seeds, grated dried coconut, cardamom, cloves, nutmeg


1. Pressure-cook the Chana Dal with 1 cup of water. Once cooked, mash it well with a ladle or with a hand-held blender.
2. Grind the spices together into a homogenous coarse powder. If you find it difficult to dry-grind them in your mixie, grind them to a paste using the tamarind water.
3. Heat oil in a pan. Once it is hot, add the mustard seeds and let them pop. Then add the fenugreed seeds. Once they start changing colour, add the asafoetida powder and then the cooked Chana Dal.
4. Add warm water. As I have mentioned before, this Aamti is meant to be thin. So, you could add upto four cups of water. However, I would suggest that you add one cup at a time and check the consistency. If you feel like, add another cup or half and so on.
5. Bring the mixture to a boil and add all other ingredients barring the coriander or curry leaves and the lime juice.
6. Boil the Aamti on high heat for about five minutes.
7. If using coriander or curry leaves, add them just before turning the heat off.
8. Once off the heat, cover the pan for the flavours to blend well.
9. Add a dash of lime juice just before serving. Alternatively, you could serve wedges of lime with the rest of the meal.

Serve Kataachi Aamti warm with rice or phulkas. If entertaining a Maharashtrian guest, try serving this with Puranpoli, and see him/her turning into your slave for life. :) :)

1. Every Maharashtrian household has its own, slightly-different-from-others' recipe for K. Aamti. This is my recipe, and the Aamti that I make tastes different even from what my mother makes. So, if your Aamti made using this recipe does not turn out like the one that you've eaten before, I'd suggest, that you use this recipe as the base and keep experimenting (mainly with the quantity of the spices) until you think that you have achieved * that * taste.
2. If you don't have Goda Masala with you, you could try increasing the quantity of the spices ground together.


Anupama said...

Fantastic timing Vaishali I was planning to make Puran tommorow. So your recipe will really come handy. I'll let you know how it turned out.

Shammi said...

Vaishali, is copra essential to the recipe? Will toasted fresh coconut be an acceptable substitute? Your aamti sounds so absolutely delicious!

Mika said...

Hi Vaishali- that looks delicious. I love watery dal. I would love to make goda masala since I have been trying my hand at several Marati dishes. So do you make or buy goda masala? Any suggested brands or can you post a small batch recipe?

Ashwini said...

Honestly I love katachi amti with rice and puranpoli with more puranpolis :-)
I am def going to make your version

Anonymous said...

Hi Vaish,
Your Amti sounds so 'Slurp'. Will make it soon. And now I have one more way to use 'Goda masala':-))
Tried ur matki-farsbeechi bhaji. Everyone at home loved it. Thanx.
I also see that a lot of your recipes are without onion/garlic, which I'm on a look out for.
Now I'm really hooked to ur blog.

Menu Today said...

Hi Vaishali,
Wonderful recipe using channa dal. I will make this "amti" soon.Thanks for sharing.

Anonymous said...

Great one there!! Loved the photos too. I am sure your in-laws are having a taste-bud festival!!

Anonymous said...

I like your food styling...always very classy. Your arrangement of curry leaves on the plate is beautiful.

- Suchitra

Vaishali said...

It's all telepathy, Anupama. ;-)

Shammi, toasted fresh coconut? The sound of it itself is so appetising. I am sure it will be a great substitute. In case you try Kat.Aam. with it, please let me know.

Mika, I make Goda Masala at home for the last two years. I will try and do a post on it. In the meanwhile, you could check out the following recipe by Deccanheffalump.
In case you want to buy it, please look for the brand 'K-Pra'.

Ashwini, Kat.Aam. and Puranpoli is such a divine combination.

Tisha, Your Amti sounds so 'Slurp'. Hahahaha...
I remembered you while writing this post with Goda Masala. Btw, thanks for the feedback on M.-F. Bhaji. :)

Thanks for the nice words, Menu Today.

Thanks, OriginalAnon. When I visit my in-laws, it's a 'taste-bud' festival for me. :)

Thank you so much for those encouraging words, Suchitra. And welcome to my blog. :)

Krithika said...

I want to drink it from the katori :-) Looks slurp-icious !! Do you have a recipe for Goda Masala ? I bought one recently from the Indian store. It has no flavor or amora.

Anonymous said...

Vaishali, my mom and one friend had given two different recipes with the pooranpoli water to me. Yours is the third one. I think this is the time I give all of them a try. Thanks for sharing.

Neelu said...

Vaishali, What a post ! Katachi aamti is my favourite. Perfect accompaniment for puranpoli ,bhat ,batata bhaji and kurdai.

Anonymous said...

Hey Vaishali..seems to have a gr8 time feasting with in-laws ah..wish i could join u :).All these names Aamti..Gajbaje are new to me and sounds divine!

Nabeela said...

quite an interesting recipe...and i had been wondering about your absence. Happy to hear you took pictures and will be posting them soon :)

Vaishali said...

Krithika, I do have a recipe for Goda Masala and as I have promised to Mika, I will try and do a post on it. In the meanwhile, you could check out the link that I have given in the reply to Mika's comment.

Shilpa, I would like to know about those other two recipes. Will look forward to your posts on them. :)

Thanks, Neelu. You know what...I just love Kurdai. I can have a plateful of it (and nothing else!) for dinner. :) I wish I didn't have this irritating tendency to put on weight. Sigh.

ArSu, please do join us. We are indeed having a nice time, foodwise. :)

Nabeela, I had been missing you at my blog too. Good that we found each other again. :)

RP said...

Hmmm I saw the reflection of your camera! If it was in the second picture(the steel plate), we would have clearly seen the camera, and your face without the frying pan! Or do you wear the frying pan throughout the day? ;)
Recipe is new to me. Sounds yummy.

archana said...

This is totally new to me, thank you, will try this one out for sure. BTW, just a wild funny guess, is that a SOny CyberShot?

Vaishali said...

Hahahaha....RP, that was so funny. Btw, I wear only a smile throughout the day. *Grin* ;-)

Archana, how did you try to guess what camera it was? I would have never thought of it. Btw, it is a 'Kodak Easy Share 3.2 mega pixels' camera. I am thinking of buying a better one. (I hope my husband reads this. :))

Vineela said...

Hi Vaishali,
Katachi AAMTI YUM are good.

Neelu said...

Hey Vaishali ...U can microwvae kurdai ...its as fluffy as it is when fried :) n u wont gain weigh too...ofcourse u must limit the portion :)

Neelu said...

Hey Vaishali do u know how to post a comment on aayis recipes ...I Got crazy hunting for it :)

Anonymous said...

Could you make the comment box not pop-up? It takes more time to load?

Also,what is Goda Masala ? How do you make it?

urban vegan said...

This looks absolutely wonderful. I haven't had dahl senice I got back from India, but now I'll have to make some. Thanks for sharing.

archana said...

I was just trying to impress you !!! I noticed the shape ( one side round), which is the same for Sony cybershot ( that's my cam) Same situation here, i want to buy a better one too. Have fun

Anonymous said...

Hi Vaishali,

I would have posted a comment sooner but every time I read this, I am at a loss for words (which is unusual for me ~ sound that laugh track of yours... ;) ).

Not only does the aamti sound delicious, it looks lovely with the curry leaves all 'round :)

Sumitha said...

Where are you Vaish?

Vaishali said...

Vineela, Thanks.

Neelu, thanks for that tip on microwaving 'Kurdai'. Will try it out sometime.

LG, have changed the comment option as per your suggestion. Hope it is more user-friendly now. :) As for Goda Masala, I'll try and do a post on it. Please refer to my reply to Mika's comment for the time being.

Welcome to my blog, Urban Vegan. I need to go check out yours now. :)

Archana, You have impressed me enough with your pictures and cake-decorations already.

You really like the design with curry leaves, Linda? Thanks. *Grin*

At home with my in-laws, Sumitha. ;-)

Anonymous said...

Dear Vaishali, visited your site, beauitifully presented,tempting photos. i will try one of your receipies, and will get back to you

Unknown said...

Hey Vaishali, u rock!!!
This Diwali was my first Diwali after wedding n me n my Hubby are in we were missing family here. BUt then I decided to cook all Diwali specials and make a festive atmosphere.
YOur blog helped me do that....I got all recipes from this blog..right from shankarpali to Puran Poli...and Katachi Aamti was like ..'Doodhaat Saakhar'. Thanks a lot for wonderful recipes!!!

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summermobile said...

What I am giving here is the way to make it with Chana Dal cooked only for this purpose. A few things about this Aamti, before I start off.

Unknown said...

What I am giving here is the way to make it with Chana Dal cooked only for this purpose. A few things about this Aamti, before I start off.

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