Katachi amti or Yelavani amti

 

Katachi amti or yelavani or polyachi amti is authentic maharashtrian curry which is make with puran poli. Katachi amti or yelavani make from boiled chana dal stock. this curry make from maharashtrian spices. Specially, with kanda lasun chitin if that is not available you can use red chilly powder and garam masala.

 

 

I learned this recipe from my mother, this one is so simple and taste really very yummy. Traditionally we eat this curry with rice.

Step-by-step instructions with pictures immediately follow recipe

 

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Katachi amti or Yelavani

Prep Time: 10 minutes

Cook Time: 25 minutes

Total Time: 35 minutes

Serving Size: 4 people

Ingredients

  • 1 cup Chana dal
  • 2 tbsp of dry coconut powder
  • 1 tbsp of cumin seeds
  • 1 tbsp mustard seed
  • 6-7 garlic cloves
  • 6-7 curry leaves
  • 1- 1/2 tbsp kanda lasun chatani or red chilly powder+garam masala
  • 1/2 cup cilantro or coriander leaves for garnishing
  • 2 tbsp of oil
  • Salt to taste

Instructions

  1. First wash Chana dal thoroughly add 2and 1/2 cup of water
  2. then add 1 tablespoons of turmeric powder and sal
  3. Pressures cook for 4 whistles and then Turn off heat. Next let the pressure cooker cool down completely.
  4. Open pressure cooker and strain cooked Chana dal and reserve the water.
  5. This water we used as stock for yelavani or katachi amti
  6. Remaining dal we use for making Puran poli
  7. Now we make curry for this,
  8. First grind dry coconut, garlic cloves and cumin seeds in grinder. We don't need fine paste it should be rough
  9. Heat kadhai on medium heat add 2 tbsp of oil .
  10. once oil heat add mustard seed let them pop then add curry leaves
  11. Now add grinned mixture of garlic, coconut and cumin seeds sauté.
  12. add kanda lasun chatni (or red chilly powder with garam masala)stir all things together very well
  13. Check if you need more salt.
  14. Add Chana dal stock which we reserved from boiled Chana dal
  15. Once curry is start to boil lower the heat let simmer amti for some more time, about 15 mins
  16. Our katachi amti is ready to eat

Notes

If water is too less for curry add water in dal let it boil and after boiling remove all water from dal

http://www.allaboutmaharashtra.com/2017/07/07/katachi-amti-yelavani-amti/

 

STEP-BY-STEP INSTRUCTIONS WITH PICTURES

For making Katachi amti or yelavani we need 1 cup Chana dal, 2 tbsp of dry coconut powder , 1 tbsp of cumin seeds, 1 tbsp mustard seed, 6-7 garlic cloves, 6-7 curry leaves, 1- 1/2 tbsp kanda lasun chatani or red chilly powder+garam masala , 1/2 cup cilantro or coriander leaves for garnishing, 2 tbsp of oil, Salt to taste.

 

 

 

First wash Chana dal thoroughly add 2and 1/2 cup of water

 

 

then add 1 tablespoons of turmeric powder and salt to taste

 

 

Pressures cook for 4 whistles and then Turn off heat. Next let the pressure cooker cool down completely.

 

 

 

Open pressure cooker and strain cooked Chana dal and reserve the water. This water we used as stock for yelavani or katachi amti

 

 

 

Remaining dal we use for making Puran poli. 

 

Now we make curry

First grind dry coconut, garlic cloves and cumin seeds in grinder. We don’t need fine paste it should be rough

 

 

Heat kadhai on medium heat add 2 tbsp of oil. Once oil heat add mustard seed let them pop then add curry leaves. Now add grinned mixture of garlic, coconut and cumin seeds sauté.

 

 

Add kanda lasun chatni (or red chilly powder with garam masala) stir all things together very well

 

Add Chana dal stock which we reserved from boiled Chana dal. If water is too less for curry add water in dal let it boil and after boiling remove all water from dal.

 

 

Once curry is start to boil lower the heat let simmer amti for some more time, about 15 mins
Our katachi amti is ready to eat

 

 

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Post Author: Asmita Pawar-Gaikwad

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