Wednesday, March 7, 2012

Katachi Amti

This is generally made from the leftover puran (filling of the puran poli). I love its taste so much, that for years, mom has been saving some puran for the amti right from the beginning.

The taste is simply explosive. The sweetness of the puran, and the sour spiciness of the rest of the masala (which isn't much). The tempering of curry leaves and mustard seeds in ghee just adds to the overall flavor.

  • 1 cup puran
  • 2 tbsp coconut freshly grated
  • 4 green chillies
  • 1 small lemon sized ball of tamarind
  • 1 tbsp ghee
  • 1/4th tsp mustard seeds
  • 6 to 7 curry leaves
  • 1 pinch hing (asafoetida)
  • salt to taste
Grind the coconut, tamarind and chillies together. Mis them with the puran and add a little water (add the water drained from the chana dal while making puran as it gives extra taste)

Add salt, and bring the curry to a boil. Now heat the ghee and add mustard seeds. Once they begin spluttering, add curry leaves and one large pinch of hing.

 Mix well and serve hot!

Happy cooking!

No comments:

Post a Comment