Puran poli is always accompanied with katachi amti in any Marathi meal. Kat which literally means the stock drained off the cook daal. The method is quick, simple and very delicious. I like it piping hot with generously ghee smeared Puran poli. One cooking clue for best results I have discovered(because of the lack of pans in my UK kitchen), this amti tastes delicious, if I boil it in the same pan used for cooking puran mix(daal and jaggery). Once I empty the pan off the daal mix and set it aside to cool, I transfer the stock to the same.
Ideally, one should have reserved stock of 2 cups. If not, save some cooked chana daal(1/4 cup of daal) and liquidise. Mix it with the rest of the stock.
You will need:
Turmeric 1/2 teaspoon
Tamarind pulp 1 tablespoon/fresh tamarind soaked
Jaggery 1 tablespoon
cumin seeds 1/2 teaspoon
Asofoetida a pinch
chilli powder 1/2 teaspoon
dessicated coconut 1 tablespoon
Oil 1 tablespoon
Salt to taste
Coriander chopped for garnishing.
Goda masala(masala used in marathi cuisine, I will try and post its preparation some time)
If you haven’t got goda masala, you may add coriander powder and cumin power.
Mix the stock with salt, goda masala, jaggery, tamarind pulp and dessicated coconut. Transfer it to the empty pan used for cooking puran. Place a small pan on heat. Prepare tempering using oil, cumin seeds, curry leaves turmeric and asofoetida. Pour the tempering onto the stock mix. Place the pan on heat and bring to boil. Garnish with coriander and serve with puranpoli or rice.