Kat vada / vada usal

KAT VADA RECIPE | KAT WADA RECIPE | KOLHAPURI KAT VADA | VADA USAL

Kat Vada is a curry based dish where a fried batata vada is served in a spicy  gravy. This dish is a Kolhapuri special recipe, enjoyed throughout Maharashtra. This mouthwatering, delicious dish makes a great lunch or dinner, especially during winters /rainy season .

Kat  is made with very basic ingredients like coconut, onion, tomatoes etc.

Kat is the same sauce used in the misal pav recipe.

Kat is also known as “rassa” in Marathi.

FOR BATATA VADA REFER TO THE RECIPE HERE – Vada pav recipe

FOR PAV RECIPE REFER HERE – Perfect ladi pav recipe

WHEAT FLOUR PAV – SOFT WHEAT FLOUR LADI PAV / EGG FREE DINNER ROLL

MISAL PAVE RECIPE – Authentic misal pav recipe

HOW TO MAKE KAT FOR KAT VADA

INGREDIENTS

For Kat:

• 2 or 3  tbsp + 1 tsp Oil
• 4 medium-size sliced Onions
• 5 Garlic cloves
• small piece of Ginger
• 1/4 cup shredded dry Coconut
• 2  tsp goda masala
• 2 or 3 tsp Kashmiri red chilli pwdr
• Salt to taste
• 2 tbsp Coriander leaves

FOR SERVING:

• Chopped coriander leaves
• Chopped onion
• Lemon Wedges
• Pav
• Farshan / Sev

METHOD

Heat up 1 tsp oil in a pan.

Add onion and stir fry till golden.

Add garlic, ginger,  mix well and stir fry for a min .

Add dry coconut and mix well.

Fry for about another 2 – 3 minutes.

Turn off the gas and let the masala cool down a little.

Transfer the masala into a blender jar.

Add coriander leaves and grind into fine paste by adding 2 or 3 tbsp water only .

Heat up 2 or 3 tbsp oil in a pan.

Add blended masala and mix well.

Fry the masala well for about 3-4 minutes.

Add goda masala, red chili powder, and mix well.

Fry the masala well for another 2-3 minutes.

Add hot water [ gravy has to be thin , salt to taste, and mix well.

Boil the kat well on medium heat for about 7 – 8 minutes .

Kat is already.

NOTE – You can add some boiled sprouts to the kat .

HOW TO ASSEMBLE – Assemble only while serving .

Take a small plate . First pour the gravy . Place the vada in the middle , pour kat on it .The vada should get fully submerged in the gravy [ usal ].

Finally  garnish with chopped onion , farshan and coriander leaves . Drizzle lemon juice .

Serve hot with pav.

*Don’t add the vada to the gravy prior to serving as this will make the vada soggy.

NOTES

1. You can either use fresh shredded coconut or dry coconut
2. Adjust red chili powder according to your taste , using kashmiri red chilli powder gives nice red colour to the kat .
3. For the extra bright red color, heat 1 tbsp oil in a pan. Once the oil is hot enough, turn off the flame . After few seconds and add 1 tsp red chili powder. Quickly pour this second tempering on the curry at the time of serving.

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