Kolhapur city is famous for Goddess Mahalakshmi’s Temple, Rankala Fort, and Kolhapuri Chappals/flats and of course it’s spicy cuisine. Kolhapur was a princely state ruled by the royal Bhosale clan of the Maratha Empire. The royalty of the food and the Maratha Household flavour could be experienced in these delicacies. The fiery Misal Pav, the Sumptuous Vada pav, Katt Vada and the chatpata Bhel definitely are every vegetarian’s delight, Kolhapur is also famous for its non-vegetarian food, especially the mutton based dishes are very popular like the Tambda Rassa,(Hot & spicy curry red in colour), Pandhra Rassa (Hot & spicy soup made using coconut milk without chilly, white in colour) they are served along with the main course as accompaniments. The unique taste of the Kolhapuri dishes is due to the homemade blend of masalas and the Onion-Garlic chutney.
Talking about one such tongue teasing vegetarian dish is the Kolhapuri katt Vada. Katt pronounced as ‘Cut’ is nothing but hot Vadas dunked in spicy curry. This is one of my favourite dishes. Katt vada is such a delicious thing that could be made for brunch or else when you have guests at home, also it could be served as a breakfast. The Katt is usually very watery in consistency; it could be made for dishes like Misal Pav and Usal (sprouts/pulses) also. The vada is made in a similar way as it is made for Vada Pav. Only the Katt requires little efforts as it is something that enhances the taste of the Vada. Note down the recipe friends, try it out and let me know how you like it.
KATT VADA
Preparation Time: 30 Minutes
Cooking Time: 30 Minutes
Serves: 5-6
Ingredients for Vada:
- Boiled Potatoes – 8-10 medium
- Green Chilly and Ginger-Garlic paste – 2-3 tsp
- Mustard seeds -1 tsp( Optional)
- Asafoetida/Hing – a pinch of it
- Turmeric powder -1 tsp
- Curry leaves -8-10
- Chopped Coriander leaves
- Salt
For Batter
- Gram Flour/ Besan – 2-3 cups
- Water as required
- A pinch of red chilli powder
- A pinch of Baking soda
- Oil for frying the Vadas -8-10 tbsp
Ingredients for Katt:
- Desiccated/grated fresh coconut: 3-4 cups
- Onions- 2
- Garlic -2 cloves
- Ginger- ½ inch
- Cardamom -4 pods
- Fennel Seeds -1/2 tsp
- Star anises -2
- Cumin Seeds – ½ tsp
- Cinnamon sticks-2
- Coriander seeds -1/2 tsp
- Black pepper -1/2 tsp
- Kanda Lasun- Masala -2-3 tbsp (Dry Onion-Garlic Chutney) you get this in the grocery stores near you. Or else you may make it at home.
- Turmeric Powder -1/2 tsp
- Milk -1/2 cup
- Salt
- Water as required
- Oil -4-5 tbsp
For Garnishing: Finely Chopped onions; Finely Chopped Coriander leaves; Nylon Sev, Lemon Wedges.
Method for Vada:
- In a Kadai or skillet take 2-3 tbsp oil, add mustard seeds and crackle them.( I personally don’t like adding mustard seeds to this spiced potato stuffing) you may skip adding if you wish. Then add curry leaves and hing, sauté for about few seconds.
- Add the boiled and mashed potatoes, ginger garlic chilli paste crushed in a mortar pestle, Turmeric Powder, Salt and mix everything well. Turn off the flame and keep aside. Let the mixture cool for 2-3 minutes, then make small to medium balls from this mixture, you may flatten these balls a bit and keep it aside.
- In another bowl take the gram flour, turmeric powder, hing, salt, a pinch of baking powder and ½ cup water and mix well, the batter should not be too thick or thin in consistency. Keep aside.
- In a kadai, heat oil for deep frying.
- Dip the balls in the batter and coat them evenly.
- Gently drop these balls into the kadai and fry the balls until they turn golden evenly.
- Drain them on tissue paper and keep it aside
Method for Katt:
- Take a Pan and roast Cardamom, coriander seeds, fennel seeds, black pepper, cumin seeds, and Star anise for a minute or so and set it aside. Then in the same pan dry roast the grated coconut until golden brown and then set it aside.
- Then add a bit of oil to the pan and sauté the chopped onions until they are golden brown roast it and keep it aside.
- Now once the roasted ingredients have cooled down, in a blender jar add the roasted spices, roasted coconut, onion, garlic and ginger, and turmeric powder. Add red chilli powder if in case you do not find the Kanda-Lasun Masala but add it at the stage of blending, blend it to a very fine paste.
- In a big kadai add a little oil and pour in the blended mixture of spices, coconut and onion and keep sautéing, add water as required checking in with the consistency, as the katt should not be very thick. Add salt accordingly and stir well. Let the mixture boil for about 2-3 minutes.
- Now in a small Kadai, add the remaining oil, once the oil is hot enough, add the Kanda Lasun Masala and sauté it for half a minute. Turn off the heat as the masala should not burn. You need to ensure that you get a nice aroma, a spicy and oily kind of a reddish sheen/ texture to the gravy popularly known as ‘Tavanga’ in Marathi. Now pour this Tavanga into the big kadai, then give it a good mix. Keep boiling the Katt for another minute or so.
- Take a bowl and halve two Vadas and pour the hot katt over it, add in finely chopped onions, finely chopped coriander leaves, sprinkle some Nylon Sev, and squeeze in some lemon juice; Katt Vada is ready to be served.
- Remember that the Katt should always be served hot.
