Katachi Amti (also known as yelavan or polyachi amti) is an authentic Maharashtrian curry traditionally served with puran poli. This flavorful curry is made using the leftover stock from boiled chana dal, which is the same dal used in preparing puran poli.

Katachi amti is enriched with classic Maharashtrian spices—especially the bold and aromatic kanda lasun chutney (onion-garlic chutney). If kanda lasun chutney isn’t available, you can easily substitute it with a mix of red chili powder and garam masala. The combination of puran poli and katachi amti offers a perfect balance of sweet and spicy flavors, making it a cherished festive delicacy in many Maharashtrian homes.

I learned this recipe from my mother, and it’s wonderfully simple while tasting absolutely delicious. Traditionally, we enjoy this curry served with plain rice, which perfectly complements the rich, spicy flavors of the katachi amti. It’s a comforting and authentic Maharashtrian meal that brings warmth to any table.

Here are the ingredients needed for making Katachi Amti (Yelavani):

• 1 cup chana dal (split Bengal gram)

• 2 tbsp dry coconut powder

• 1 tbsp cumin seeds

• 1 tbsp mustard seeds

• 6–7 garlic cloves

• 6–7 curry leaves

• 1½ tbsp kanda lasun chutney (onion-garlic chutney) or red chili powder + garam masala as a substitute

• ½ cup cilantro (coriander leaves) for garnishing

• 2 tbsp oil

• Salt to taste

These ingredients combine to create the authentic flavor profile of this traditional Maharashtrian curry.

First, wash the chana dal thoroughly under running water to remove any impurities. Then, add 2½ cups of water to the washed dal in a pressure cooker or pot for boiling.

Next, add 1 tablespoon of turmeric powder and salt to taste to the chana dal and water mixture before cooking.

Pressure cook the chana dal mixture for 4 whistles on medium heat. After the whistles, turn off the heat and allow the pressure cooker to cool down completely before opening it.

Once the pressure cooker has cooled, open it carefully. Strain the cooked chana dal, reserving the water (stock) separately. This flavorful water will be used as the base stock for preparing the yelavani or katachi amti curry.

The remaining cooked chana dal is used to prepare the filling for puran poli, a classic and beloved Maharashtrian sweet flatbread that beautifully complements katachi amti.

First, grind the dry coconut powder, garlic cloves, and cumin seeds together in a grinder. You don’t need to make a fine paste; a rough texture is perfect for this step.

Heat a kadhai (wok) on medium heat and add 2 tablespoons of oil. Once the oil is hot, add the mustard seeds and let them pop. Then, add the curry leaves and sauté briefly.

Next, add the ground mixture of garlic, dry coconut, and cumin seeds. Sauté this mixture until it releases a wonderful aroma and is lightly cooked, forming the flavorful base for the katachi amti.

Once the curry starts to boil, reduce the heat and let it simmer gently for about 15 minutes. This allows the flavors to meld beautifully.

After simmering, your delicious katachi amti is ready to be enjoyed!