Danyachi Amti Recipe (Maharashtrian Style Groundnut Curry)
Danyachi Amti (Groundnut Amti) is a simple groundnut based curry that is typically made during religious fasts in Maharashtra. This protein rich curry usually accompanies Bhagar. Groundnut paste is tempered with ghee and a couple of spices to make this simple Maharashtrian Style Groundnut Curry. Buttermilk or Amsul (Dried Kokum skin) is used as a souring agent which also aids in digestion.
The buttermilk quantity may vary depending on its sourness. Serve Danyachi Amti with Sabudana Khichdi.
Explore more recipes that are from Maharashtrian cuisine here-
- 1 cup Raw Peanuts (Moongphali) , roasted
- 2-1/2 cups Water
- 2 teaspoon Sugar
- 1/4 cup Buttermilk , or 4-5 pieces amsul (dried kokum skin)
- 2 teaspoons Cumin seeds (Jeera)
- Ghee , as required
- 3-4 Green Chillies , finely chopped
- Salt , to taste (or kala namak when fasting)
- 3 sprig Coriander (Dhania) Leaves , chopped
How to make Danyachi Amti Recipe (Maharashtrian Style Groundnut Curry)
To begin making the Danyachi amti recipe (groundnut Amti), first grind the groundnuts to a fine paste in a blender. Use water as required for blending.
In a saucepan, heat the peanut paste along with water, salt, amsul (if using) and sugar.
Boil for 5-6 minutes until all the raw smell goes away.
If using buttermilk, add it once the groundnut amti has boiled.
Take it off the heat.
In a small pan, heat a little ghee.
Add cumin seeds and once they sizzle, add green chillies.
Sauté for a few seconds and add this tempering to the groundnut Amti.
Garnish Danyachi Amti Recipe (Maharashtrian Style Groundnut Curry) with chopped coriander leaves to garnish and to side it up with Sabudana Khichdi.