The kolhapuri food - Pandhara Rassa

KOLHAPURI PANDHRA RASSA (MUTTON)





Popular padhra rassa, Pandhra means white and rassa means curry, is prepared using mutton broth, coconut milk, coconut-sesame seeds-poppy seeds paste and few spices. This non-spicy curry served along with tambda rassa, bhakri, and rice in a mutton thali. Coconut milk can be substituted using cashew nuts paste.


INGREDIENTS

  • For Mutton Cooking Mutton Pieces – 200-250 grams (Preferably leg and rib pieces, Washed thoroughly.)
  • Onion – 2 small finely chopped
  • Fresh Ginger Garlic Paste – 1 ½ tsp
  • Oil – 1 ½ tbsp
  • Water – 4 cups
  • For white masala paste – Onion – 1 small size (slightly roasted)
  • Dry Coconut or fresh grated coconut – 4-5 tbsp coconut (grated, slightly roasted)
  • White Sesame seeds – ½ tbsp (slightly roasted)
  • White poppy seeds – ½ tbsp (slightly roasted)
  • Black peppercorns – 8-9 (slightly roasted)
  • Cloves – 2 (slightly roasted)
  • Black Stone flower or dagad phool or kalpasi – 1 tsp (slightly        roasted)
  • Cinnamon stick – 1 tsp broken or powder (slightly roasted)
  • For Curry - Oil – 1 tbsp
  • Salt to taste
  • Coconut Milk – ¾ cup or cashew nuts paste – 8-9(soaked for 1-2 hrs. and blended)







    • INSTRUCTIONS

    •  Wash Mutton pieces thoroughly. Drain off completely.
    • Heat oil in a pressure cooker. Add finely chopped onions. 
    • Cook till translucent.
    • Add mutton pieces. Stir-fry well from all sides until turns light brown on a low medium flame.
    • Add 4 cups of water and salt. Close the lid. Cook it for 6 whistles. 
    • cooking depends on the freshness of mutton. Fresh get cooked fast then the frozen.
    • Switch off the flame. Let pressure inside cooker come down naturally. 
    • Open the lid and check whether mutton is being cooked properly. It should be tender and melt in the mouth.
    • Separate stock and mutton pieces retaining few pieces in rassa or curry.
    • Reserved mutton pieces can be used for making Mutton Sukkha.
    • For Masala – In a heavy bottom wok, slightly roast coconut not more than a ½ minute.
    • Similarly, dry roast onion, poppy seeds, white sesame seeds, Black peppercorns, cloves, Black Stone flower and Cinnamon stick. 
    • Blend all roasted ingredients into a fine paste.
    • In another pan heat oil. Add prepared white paste. Stir and cook for a minute in a oil..
    • Pour the mutton stock over white masala. Add salt. Stir well.
    • Bring it to boil and simmer on medium-low flame for 2-3 minutes.
    • Check the curry consistency. If you see more water, cook till desired 
    • consistency is reached.
    • Add coconut milk. Cook for a minute.
    • Serve hot with hot steamed rice or bhakri or chapati.



    Location: Kolhapur, Maharashtra, India

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