Kandyachi Amti | Kanda Amti Recipe

Kandyachi Amti

Kandyachi Amti

 

Amti, Maharashtrian tangy dal, is one of the top choices for comfort food among Marathis. Owing to the ease and simplicity in preparation of this curry, Amti is regularly made in Maharashtrian kitchens. Mostly considered a no onion – no garlic recipe, this recipe is an upgrade to the regular Amti with onions added to it. Hence, it’s called Kandyachi Amti or Kanda Amti. This Kandyachi Amti is a perfect blend of Dal, tamarind and spices. Grated coconut adds a great texture to the amti, enhancing the flavor. This tangy and spicy Amti tastes best when served with rice and fried papad.

For similar recipes, check: Lal Math Amti Recipe, Shenganchi Amti Recipe, Peanut Amti Recipe, Kairichi Amti Recipe, Bhendichi Amti Recipe, Chavlichi Amti Recipe.

 

So, let’s get started with making Kandyachi Amti Recipe;

 

Preparation Time: 10 Minutes

Cooking Time: 15 Minutes

Total Time: 25 Minutes

Serves for 2.

 

Ingredients:

 

1) 2 Small sized onion

2) 1 Cup Toor Dal

3) 1 tsp goda masala powder

4) 1 tsp red chilly powder

5) 1 tsp cumin

6) 2 tsp dry coconut

7) 2 tsp tamarind pulp

8) 1 tsp jaggery

9) Oil for tempering

10) 1/2 tsp mustard seeds

11) Pinch of asafoetida

12) 4-5 Curry leaves

13) 1/2 cup grated fresh coconut

14) 1/2 cup chopped coriander

15) Salt to taste

 

Kandyachi Amti

Kandyachi Amti

 

Method:

 

Rinse dal in water.

In a pressure cooker, cook the dal for 3 to 4 whistles on medium heat.

Once the pressure cooker settles down, add enough water and mash the dal.

Make cumin seeds and dry coconut paste and keep aside.

Heat oil for tempering in a pan, add mustard seeds, curry leaves, asafoetida, chopped onion and sauté for few minutes.

Add mashed dal, tamarind pulp, jaggery, cumin seeds and dry coconut paste along with water(if required) and salt.

Add Goda Masala, Red Chilly powder and mix well.

Let it cook for another 5 minutes.

Add chopped coriander and grated fresh coconut.

It’s ready to serve.

 

How to make Kandyachi Amti with step by step images:

 

1) Rinse dal in water. In a pressure cooker, cook the dal for 3 to 4 whistles on medium heat. Once the pressure cooker settles down, add enough water and mash the dal.

 

kandyachi amti

kandyachi amti

 

kandyachi amti

kandyachi amti

 

kandyachi amti

kandyachi amti

 

kandyachi amti

kandyachi amti

 

kandyachi amti

kandyachi amti

 

2) Make cumin seeds and dry coconut paste and keep aside.

 

kandyachi amti

kandyachi amti

 

3) Heat oil for tempering in a pan, add mustard seeds, curry leaves, asafoetida, chopped onion and sauté for few minutes.

 

kandyachi amti

kandyachi amti

 

kandyachi amti

kandyachi amti

 

4) Add mashed dal, tamarind pulp, jaggery, cumin seeds and dry coconut paste along with water(if required) and salt.

 

kandyachi amti

kandyachi amti

 

kandyachi amti

kandyachi amti

 

kandyachi amti

kandyachi amti

 

kandyachi amti

kandyachi amti

 

kandyachi amti

kandyachi amti

 

5)  Add Goda Masala, Red Chilly powder and mix well.

 

kandyachi amti

kandyachi amti

 

Kandyachi Amti

Kandyachi Amti

 

6) Let it cook for another 5 minutes. Add chopped coriander and grated fresh coconut.

 

Kandyachi Amti

Kandyachi Amti

 

7) It’s ready to serve.

 

Kandyachi Amti

Kandyachi Amti

 

 

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