The Maharashtrian hospitality is legendary. The cuisine has subtle variety and strong flavours and varies from region to region. In ancient times in the more affluent homes, feasts often started at mid-day and ended when the sun set! The presentation of food was alluring with a practice to sing sacred verses to dedicate the meal to God.
Maharashtrian cuisine covers a wide range from being extremely mild to very spicy dishes. Wheat, rice, jowar, vegetables, lentils and fruit form important components of Maharashtrian diet.
Everybody knows about the unbeatable taste of the Mumbai’s chaats! But there is so much more to explore and savour in the other regions of Maharashtra.
Dry roast peanuts on a hot tawa evenly. Cool and then de-skin peanuts. Grind peeled peanuts into a dry powder.
Chop green chillies finely. Soak kokum in a little warm water. Grate jaggery and coconut separately and leave aside.
Now combine peanut powder, turmeric powder, green chillies, kokum pulp, jaggery, fresh coconut, salt and water. Boil the above mixture for 20-25 minutes, if necessary add water. (It must be of dal consistency) When the mixture is ready, keep it aside.
Heat ghee in a pan, add cumin seeds and cloves, when they crackle add chopped garlic and sauté till light golden brown. Add the temper to the amti (mixture).
Garnish with chopped corianderleaves and scraped fresh coconut. Serve this peanut amti hot with hot rotis (polis).
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