With 3 of the Puran dishes (Puran Poli, Kadabu, Haygreev) already on this blog, this one was long due. I confess that when I made those three, I made this Aamti/Saaru every time. How can I let go of the chance where I have the Kaat (the water in which the split chickpea, reqd for the Puran, is cooked)? But never took the chance of posting it, but now here it is.
The consistency for Kaatachi Aamti is very Rasam like, unlike the normal Aamti which is on a slightly thicker side with the lentils clearly showing.
- 3-4 Cups Kaat (Water in which the split Chickpea is cooked)
Note1: When you cook the split chickpea for the Puran to make Puran Poli, collect the water in which they are cooked along with some (about 2 tblsp) split chickpea, mashing them a bit in the water. This is the Kaat, called Kattu in Kannada.
Note2: If you are making this Aamti without making the Puran Poli, take 2-3 tblsp of split Chickpea in 1.5 to 2 cups of water and bring to a boil. Simmer and cook till the split chickpea is fully cooked. Mash the chickpea in the water and use this water as the Kaat.
- 1 tblsp Ghee (Clarified Butter)
- 1/2 tsp mustard seeds
- 1/2 tsp Cumin seeds
- 1/4 tsp Turmeric Powder
- 7-8 Curry Leaves
- A pinch of Asafoetida
- 1 Tblsp Tamarind pulp
- 1/2 Tblsp Jaggery (Adjust acc to taste)
- 2-3 tblsp Grated coconut (optional)
To be ground into a coarse powder
- 1” piece of Cinnamon
- 1 tsp Cumin Seeds
- 1-2 Cloves
- 5-6 Peppercorns
Grind all the dry Masalas as mentioned above or coarsely pound them in a mortar-pestle and keep aside.
Heat the ghee in a deep pan. Add the mustard seeds. As they start to splutter add the cumin seeds & the curry leaves.
Next, add in the asafoetida and turmeric powder. Mix and add the ground Masala powder and let it fry for a minute.
Reduce the flame & pour in the Kaat . Add the tamarind pulp, salt, grated coconut (if using) and Jaggery.
Bring it to a boil and then simmer for about 10-12 minutes.
Serve hot with Puran Poli & rice.
That was our thali - Puran Poli (with lots of ghee of course!), Kaatachi Aamti, Batata Bhaji and a bowl of milk to go with the Puran Poli.
My Notes: The Ghee lends that unique taste to the Aamti so I would recommend not to substitute it with oil.
The cloves & peppercorns add enough heat, but if required add a tsp of chilli powder, this will also give the Aamti a nice colour.
Adjust the amount of Tamarind & Jaggery as per your preference, what I have given here will yield a sweet, sour & spicy Aamti.