Name: Katachi Amti
Prep time: 10 min
Cook time: 20 min
Total time: 60 min
Yield: 2 servings
Cuisine: Indian
Ingredients: ½ cup Split Bengal Gram, boiled to extract the stock; 1 tbsp Fresh Coconut, grated; ½ tbsp Tamarind Paste, imli paste; ½ tbsp Jaggery, gud; ¾ tsp Goda Masala, for traditional flavor; ½ tsp Red Chilli Powder; ¼ tsp Mustard Seeds; ¼ tsp Cumin Seeds; ⅛ tsp Asafoetida, hing; 5 Curry Leaves; 1 Dried Red Chili Peppers; ¾ tbsp Cooking Oil, groundnut oil preferred; ½ tsp Salt, to taste; 1 tbsp Coriander Leaves, chopped

1 hrtotal

30 min hands-on30 min hands-off

Prep 10 min · Cook 20 min

Serves: 2
Difficulty: Medium
Spice: Spicy

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Method

Using a small blender, process the freshly grated coconut with a minimal splash of water to form a smooth, uniform paste.
In a deep saucepan, unite the reserved lentil stock (the strained boiling liquid), tamarind paste, jaggery, goda masala, red chilli powder, and the prepared coconut paste. Bring the mixture to a rolling boil.
Season with salt. Reduce the heat and allow the amti to simmer gently for 10 minutes to mature and deepen the flavor profile.
10 min
Prepare the tempering in a separate small pan by heating the oil. Introduce the mustard seeds and allow them to pop.
Add the cumin seeds, asafoetida, curry leaves, and dry red chillies. Sauté briefly to release their aromatic oils.
Carefully pour the sizzling tempering over the simmering amti. Remove from heat immediately.
Garnish with freshly chopped coriander and serve piping hot.

How to tell it's done

The amti should be broth-like and pourable, with a fragrant red chilli oil layer on top.

Getting it right

Tip

Balance katachi amti by adding jaggery and tamarind in small amounts, then simmering before you taste again. The final flavour should be sweet, tart and gently spicy.

What to serve it with

While culturally bound to Puran Poli, this spiced broth is incredibly satisfying when poured over plain, hot steamed rice.

Common mistakes

The amti tastes thin instead of sweet, tart and spiced.: Use the reserved chana dal stock, then balance tamarind and jaggery in small additions. Boil briefly after each adjustment before tasting again.

Storing and reheating

Refrigerate katachi amti in a covered container for up to 3 days. Reheat until hot and thin with water if needed; freeze for up to 2 months.

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