Kut (pronounced as ‘cut’) means spicy thin gravy. It is very popular in Maharashtrian cuisine. It can be served with many main dishes. Any spicy gravy dish has a top watery spicy layer which can be removed and served separately. One can top up their main gravy with this kut as per their comfort of spice level. I think this idea must have come from one of the brilliant home cooks who must cater for all the family members. So, instead of making separate gravies with different spice levels, this was the brilliant idea to make everyone happy. Then, over the period it was realised that this thin gravy itself is so flavoursome that it can be served on its own with any crusty bread, like baguette or it even goes well with dinner rolls as well.

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Kut is also known as ‘Tarri’. As mentioned earlier, it is generally used to top the main dish. It is like having soup style dumplings. Dumplings are delicious to eat on their own but when added to the soup its deliciousness is taken to the next level. Similarly, kut when added to the main dish enhances its taste.

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I am giving you an easy to make kut recipe. I am serving this with Batata Vada. I have already shared its recipe. For the detailed recipe of Batata Vada click here.

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Kut (Gravy)

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Preparation time :  10 minutes

Cooking Time : 15 - 20 minutes

Serves : 4