Danyachi Amti is a nutty, sweet and sour Peanut Stew that is served with Bhagar (Tempered Varai or Samo Rice) on days of fasting such as Ekadashi. This Upvas ka Khana combination will keep hunger pangs and help you concentrate on spiritual matters.
I am posting this recipe because tomorrow is Ashadi Ekadashi (aka Dev Shayani Ekadashi), a day that signals the start of the Chaturmasya (the 4-month auspicious period that is particularly important to Lord Vishnu). All the major festivals such as Krishnashtami, Vijaya Dashami, and Diwali fall in this period.
Importance of Ashadi Ekadashi
In Maharashtra, Ashadi Ekadashi signals the end of the Pandharpur Waari or Pandharpur Yatra which begins 21 days earlier. Pandharpur is the home of Lord Vitthal (fondly known as Vithoba in Maharashtra). Devotees of Lord Vitthal (also known as Warkaris or those who undertake the Waari) walk from Dehu to Pandharpur and the Waari culminates at Pandharpur on Ashadi Ekadashi. This waari was initiated and propogated by two famous poet-saints of Maharashtra, Sant Tukaram and Sant Dnyaneshwar, who were famous for their role in the bhakti movement.
Tips to Make Danyachi Amti
- Well-roasted peanuts are the key ingredient. If you want to roast your own peanuts:
- Heat a wok or kadhai.
- Add the peanuts and dry-roast over low heat till the peanuts start to pop.
- Let the peanuts cool.
- Rub the peanuts between your palms or using a cloth to remove the skin.
- Gently blow on the peanuts to separate the skin from the peanuts.
- If you do not have Kokum, you could use some 1/2 tsp tamarind pulp, but it will change the taste a bit.
- Do not use oil as it is prohibited on days of fasting.
Serving Suggestions for Danyachi Amti
- The preferred accompaniment for Danychi Amti is Varyache Tandu or Bhagar (Samo Rice or Tempered Varai)
- You can serve this Peanut Stew with Sabudana Khichadi as well.
Other Fasting Recipes for Ekadashi
In Maharashtra, popular fasting foods include:
- Sabudana Khichadi
- Sabudana Vada
- Dahi Sabudana: Maharashtrian Fasting Recipe (Upvas ka Khana)
- Farali Misal (Without Sabudana): Fast Recipe or Upvas ka Khana
How to Make Danyachi Amti | Shengdanyachi Amti for Ekadashi
- Grind 3/4 cup roasted and skinned peanuts to a coarse paste with 3/4 cup water.
- In a wok, over medium heat melt 1 tsp ghee.
- Add 1/2 tsp cumin seeds and wait till they start to change colour.
- Next, add 1 tsp finely chopped green chillies and stir-fry for a few seconds.
- Now, add 4 kokum and 3/4 cup of water. Mix well.
- Let the mix simmer for 5 to 7 minutes.
- Now add 1/2 tsp jaggery and mix well till the jaggery has dissolved.
- Lower the flame.
- Add the peanut paste and salt to taste.
- Mix well.
- Bring Danyachi Amti to a gentle simmer and turn off the heat.
- Serve warm with Sabudana Khichadi or Varyache Tandul.
Recipe for Danyachi Amti | Shengdanyachi Amti: Upvas ka Khana for Ekadashi
Danyachi Amti | Shengdanyachi Amti: Upvas ka Khana for Ekadashi
Equipment
- Heavy Bottomed Vessel
- Small blender or grinder
- Spatula
Ingredients
- 3/4 Cup Roasted Peanuts (See Notes)
- 1.5 Cups Water
- 4 Kokum
- 1/2 tsp Jaggery
- 2 tsp Ghee
- 1 tsp Cumin Seeds
- 1 tsp Green Chilli
- Sendha Namak or Salt to Taste
Instructions
- Grind 3/4 cup roasted and skinned peanuts to a coarse paste with 3/4 cup water.
- In a wok, over medium heat melt 1 tsp ghee.
- Add 1/2 tsp cumin seeds and wait till they start to change colour.
- Next, add 1 tsp finely chopped green chillies and stir-fry for a few seconds.
- Now, add 4 kokum and 3/4 cup of water. Mix well.
- Let the mix simmer for 5 to 7 minutes.
- Now add 1/2 tsp jaggery and mix well till the jaggery has dissolved.
- Lower the flame.
- Add the peanut paste and salt to taste.
- Mix well.
- Bring Danyachi Amti to a gentle simmer and turn off the heat.
- Serve warm with Sabudana Khichadi or Varyache Tandul.
Notes
- Heat a wok or kadhai.
- Add the peanuts and dry-roast over low heat till the peanuts start to pop.
- Let the peanuts cool.
- Rub the peanuts between your palms or using a cloth to skin them.
Sounds easy I am sure peanut will make them flavorful. What is kokum never heard about that
Kokum is an alternative to tamarind that is widely used in Maharashtra and Gujarat. It is sweeter than tamarind.
Thanks for the information:)
Also called amsul. You can use tamarind instead. Use a lesser amount and more sugar or jaggery.
I haven’t heard about that Aruna thanks for introducing new thing. Will read about that. Will try with tamrind
It’s so interesting to hear about the various holidays/holydays and days for fasting. It’s also very interesting that the foods seem to vary according to the particular day, Thanks for sharing this, the recipe sounds wonderful and so is the music.
I am a Marathi at heart and simply love amti. This sounds so nice, tangy and flavorous 🙂
I like the background songs on Pandharpur Vittla. I have visited a similar shrine in Govindapuram in Tamil Nadu. I should try this dish, never heard of it!
Looks delicious! Adding to my ‘recipes to try’ list. Moreover, it’s good to know about different traditions in our country.
Reblogged this on MAXIMUSOPTIMUSDOMINUS.
the recipe sounds delicious 🙂 and enjoyed the songs.
I love peanut chutney and this is a keeper recipe. I have all the ingredients.
Something very different! A good introduction to some ethnic regional cuisine. Those songs are truly spiritual…love them!
Love the idea of peanuts and kokum together, must be so flavorful. Need to try this soon. Thanks Aruna!
I love learning about everyone’s different cultures, thank you for educating me 🙂
Lovely!
wow!looks too good.I think It’s very easy to prepare.Let me try this .
Thank you, Chitra! 🙂