Katachi Aamti is one the favourite spicy curries in Maharashtra which is usually prepared with puran poli using the water in which chana daal is boiled.
Kat which literally means the stock drained off the cook daal. Normally prpared during rangpanchmi or holi festival .
Many festivals in Maharashtra like Holi, Gudi Padwa, Gauri-Ganapati Puja,Dassera feature the Puran Poli as its star attraction, as far as the festival food is concerned. The skills of a good Marathi cook are gauged by the way he/she can make the Puran Poli.
Holi in Maharashtra
People of Maharashtra have their own grand style of celebrating Holi. Besides other things, not to be missed is their mouthwatering delicacy- Puranpoli.
Holi is called Shimga or Rangpanchami.People of Maharashtra commonly know this festival of colours by the name of Shimga or Rangpanchami. For, the play of colours is reserved for the fifth day here.
The festival is particularly popular amongst the fisher folk. They celebrate it in on a large scale and revel in the festivities by singing, dancing and merry-making. This special dance provide them means to release all their repressed feelings, needs and desires. People also utter sound through their mouths in a peculiar fashion by striking their mouths with the back of their hands.
Holi differs from North India in Maharashtra
People of Maharashtra celebrate Holi like the North Indians. Play with colours is reserved for Rangpanchami, which comes five days after Phalgun Poornima. On this day, they make bonfire and effigy of Ogress Holika is burnt symbolizing the victory of good over evil.
The state also gets its unique Holi flavour with the delicacies such as Puran Poli. Besides people drink sugarcane juice and feed children with watermelons that are in season.
Ingredients:
Red Chilli Powder – 2 tsps
Asafeotida - a pinch
Tamarind paste - ½ tsp
Grated Jaggery – 1 tsp
Grated dry coconut - 3 tbsps
Salt as per taste
Coriander leaves for garnish
Oil – 1 tbsp
Katache Pani – 2 cups (SEE TIP 2)
Mashed Chana Dal – 1/4 cup
Mustard seeds - 1 tsp
Cumin Seeds - 2 tspns
Cinnamon (dalchini) - 1 piece
Cloves(lavang) -2
Peppercorn (kalimiri)-2
Bay leaves - 2
Curry leaves -8-10
Garam Masala - 2 tsps
Goda Masala – 2 tspn
Method :
1.Dry roast 1 tsp cumin seeds, grated coconut ,cinamom,cloves and bayleaf separately & allow to cool.. Nowmake a fine powder in a blender & Keep aside.
2. If making on a non holi festival day ie without pooranpoli. Pressure cook chana dal with 3 cups of water for3-4 whistles & mash it . Drain the excess water(stock /kat) for amti
3.In a pan, add oil, when its hot, add cumin seeds ,mustard seeds when the mustard seeds start to crackle add in the curry leaves to it, then add a pinch of asafoetida, now pour the katache pani (water from the boiled chana dal), add the mashed dal, then add, red chili powder, garam masala, goda masala, tamarind, jaggery, and salt to it. Bring this to boil and then add coconut powder preapred in step 1.
4. Boil for some time, add water if it’s too thick. Mix well and let it boil for about 10 minutes.
5. Garnish with freshly chopped coriander and serve hot with Puran Poli.
Tips / Variation :
1. Alternatively you can first boil the katache pani with all spices & coconut paste as mentioned in step 3 & last applay a tadka with cumin ,ustard,curry leaves & asafoetida.
2.In marathi home this amti is prepared with pooranpoli,in that case add exta water while cooking chana dal in cooker & once dal is cooked strain extra water (kat / stock)& reserve for amti. if the reserved water (kat) is 2 cup keep aside 1/4 cup mashed chana dal.
3. Use cumin coriander powder if not having goda masala .
Kat which literally means the stock drained off the cook daal. Normally prpared during rangpanchmi or holi festival .
Many festivals in Maharashtra like Holi, Gudi Padwa, Gauri-Ganapati Puja,Dassera feature the Puran Poli as its star attraction, as far as the festival food is concerned. The skills of a good Marathi cook are gauged by the way he/she can make the Puran Poli.
Holi in Maharashtra
People of Maharashtra have their own grand style of celebrating Holi. Besides other things, not to be missed is their mouthwatering delicacy- Puranpoli.
Holi is called Shimga or Rangpanchami.People of Maharashtra commonly know this festival of colours by the name of Shimga or Rangpanchami. For, the play of colours is reserved for the fifth day here.
The festival is particularly popular amongst the fisher folk. They celebrate it in on a large scale and revel in the festivities by singing, dancing and merry-making. This special dance provide them means to release all their repressed feelings, needs and desires. People also utter sound through their mouths in a peculiar fashion by striking their mouths with the back of their hands.
Holi differs from North India in Maharashtra
People of Maharashtra celebrate Holi like the North Indians. Play with colours is reserved for Rangpanchami, which comes five days after Phalgun Poornima. On this day, they make bonfire and effigy of Ogress Holika is burnt symbolizing the victory of good over evil.
The state also gets its unique Holi flavour with the delicacies such as Puran Poli. Besides people drink sugarcane juice and feed children with watermelons that are in season.
Ingredients:
Red Chilli Powder – 2 tsps
Asafeotida - a pinch
Tamarind paste - ½ tsp
Grated Jaggery – 1 tsp
Grated dry coconut - 3 tbsps
Salt as per taste
Coriander leaves for garnish
Oil – 1 tbsp
Katache Pani – 2 cups (SEE TIP 2)
Mashed Chana Dal – 1/4 cup
Mustard seeds - 1 tsp
Cumin Seeds - 2 tspns
Cinnamon (dalchini) - 1 piece
Cloves(lavang) -2
Peppercorn (kalimiri)-2
Bay leaves - 2
Curry leaves -8-10
Garam Masala - 2 tsps
Goda Masala – 2 tspn
Method :
1.Dry roast 1 tsp cumin seeds, grated coconut ,cinamom,cloves and bayleaf separately & allow to cool.. Nowmake a fine powder in a blender & Keep aside.
2. If making on a non holi festival day ie without pooranpoli. Pressure cook chana dal with 3 cups of water for3-4 whistles & mash it . Drain the excess water(stock /kat) for amti
3.In a pan, add oil, when its hot, add cumin seeds ,mustard seeds when the mustard seeds start to crackle add in the curry leaves to it, then add a pinch of asafoetida, now pour the katache pani (water from the boiled chana dal), add the mashed dal, then add, red chili powder, garam masala, goda masala, tamarind, jaggery, and salt to it. Bring this to boil and then add coconut powder preapred in step 1.
4. Boil for some time, add water if it’s too thick. Mix well and let it boil for about 10 minutes.
5. Garnish with freshly chopped coriander and serve hot with Puran Poli.
Tips / Variation :
1. Alternatively you can first boil the katache pani with all spices & coconut paste as mentioned in step 3 & last applay a tadka with cumin ,ustard,curry leaves & asafoetida.
2.In marathi home this amti is prepared with pooranpoli,in that case add exta water while cooking chana dal in cooker & once dal is cooked strain extra water (kat / stock)& reserve for amti. if the reserved water (kat) is 2 cup keep aside 1/4 cup mashed chana dal.
3. Use cumin coriander powder if not having goda masala .
No comments:
Post a Comment