Danyachi Amti Recipe (Spicy Peanut Curry)

Danyachi Amti – Learn how to prepare this traditional Maharashtrian Shengdanyachi Amti using Peanuts

I normally prefer to prepare Shendanyachi Amti popularly known as danyachi amti during the days when we fast. Main reason being it is probably one of the best protein source content one can have during this festival.

Apart from peanuts the nut mix I have during evening , paneer, milk and milk products are also a good source of protein during fasts.

Danyachi Amti has to have Amsul used in it since peanuts can cause acidity and Amsul is a good way to tackle the acidity issue.  It renders a nice sourness to the recipe and also aids in digestion.

Whenever I prepare the Kacchya Kelyache Kofte (Raw banana Kofta) I use this recipe for dipping in the Koftas. The dish in itself is an amazingly beautiful one pot meal.

Add some boiled veggies and coconut milk in the amti and you can have a sambar for the Upwaas Idli and Rajgira Dosa. 

Danyachi Amti is traditionally served with Bhagar. 

Reason for this specific combination is that Samo Rice is fibre and carb rich and compliments the protein rich Danyachi Amti which makes it a wholesome meal. Add a dollop of ghee and a sprinkle of lemon juice for an wholesome meal.

For detailed recipe of Danyachi Amti see below. Don’t forget to like, share and rate the recipe.

Print Recipe

Danyachi Amti (Spicy Peanut Curry)

Danyachi Amti - Learn how to prepare this traditional Maharashtrian Shengdanyachi Amti using Peanuts

Cuisine

Maharashtrian

Prep Time

10 minutes

Cook Time

20 minutes

Servings

people

Ingredients

• 3/4 Cup Finely Ground Roasted Peanut Powder
• 2 Cups Water
• 1 TBSp Melted Unsalted Butter / Ghee
• 1 Tsp Cumin Seeds (Jeera)
• Black Salt / Regular Salt to taste
• 4-5 pieces Kokum / Amsul
• 2 TBSp Finely chopped Coriander
• 1 Tsp Sugar / Grated Jaggery (Gud)

Cuisine Maharashtrian Prep Time 10 minutes Cook Time 20 minutes Servings people Ingredients 3/4 Cup Finely Ground Roasted Peanut Powder 2 Cups Water 1 TBSp Melted Unsalted Butter / Ghee 1 Tsp Cumin Seeds (Jeera) Black Salt / Regular Salt to taste 4-5 pieces Kokum / Amsul 2 TBSp Finely chopped Coriander 1 Tsp Sugar / Grated Jaggery (Gud)

Instructions

1. In a thick bottomed vessel, on a medium flame, put the ghee. Once it is warm, add in the jeera and chillies. Saute for 2 minutes
2. In meanwhile mix the peanut powder and water in a mixer
3. Add the peanut powder mixed water to the tempering, add Amsul, Salt and Jaggery , cover and boil for 10-15 minutes
4. The Amti starts to thicken eventually. Add the chopped coriander .
5. Serve on a bed of bhagar / Samo Rice khichadi

To check other Navaratri / fast related recipes, click on below links:

Ratalyacha Kees , Ratalyachi Kheer, Ratalyache Kaap,

Bhagar/Samo Rice Khichadi, Kacchya Kelyache Kofte / Raw Banana Kofta Curry

Upwas Dhokla, Upwas Idli, Upwas Kachori, Upwas Thalipeeth, Upwas Misal

Sabudana Khichadi, Sabudana Wada,

Rajgeera Kheer , Rajgira Dosa, Rajgeera Roti

For other category recipes, click on below:

Breakfast and Brunch

Sweet Tooth

Munchies

Holiday, Events and Festivals

Till Next Time, Bon Appetite,

Love and Luc,

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