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Curry Gluten free Indian cuisine

Kholapuri Pandhara Rassa

Pandhara (white) Rassa (curry) is a side dish from Kolhapuri region usually served with Kolhapuri Chicken or mutton. The Kolhapuri dishes are fiery hot and to soothe your palate it is usually served with mutton or chicken Pandhara Rassa/ curry.

For this curry we won’t be using any red chilies. It’s very mellow curry and the heat is provided by black pepper powder.

Pandhara Rassa can be had as a soup by itself or with rice and Bhakari.

Yields- 4 cups

Region : India- Maharashtra

Cook time : 1 hour 15 minutes

 

You will need:

  • 1/2 pound of mutton/goat meat
  • 1 small onion chopped
  • 2 tbsp of cashews
  • 1 1/2 tbsp ginger-garlic paste
  • 2tsp of khuskhus/ poppy seeds
  • 1 tsp of white sesame seeds
  • 1/4 cup fresh grated coconut
  • 1 cup coconut milk
  • 1/2 tbsp of white pepper powder
  • 3 tbsp of oil
  • 1 tsp cumin seeds
  • 1 tbsp coriander seeds
  • 1 whole star Anise
  • 2” cinnamon stick
  • 1 bay leaf
  • 3-4 whole cloves
  • 3-4 whole black peppercorns
  • 1 whole black Cardamom
  • 2 green chilies
  • 2 cup water
  • Salt as per taste

For Tadka (tempering):

  • 1 tbsp of ghee
  • 2-3 dry red chilies

Directions:

  1. Soak cashews for half an hour. In the meantime slightly toast sesame, poppy, coriander and cumin seeds individually.
  2. Grind cashews, sesame, poppy, coriander, grated coconut and cumin seeds to fine paste with few tablespoons of water.
  3. In a pressure cooker or insta pot, add oil. Once the oil is hot, add all the whole spices and sauté till fragrant.
  4. Add onion and sauté till translucent. Don’t let the onion brown.
  5. Add ginger-garlic paste and sauté for a minute.
  6. Add green chilies, mutton pieces and white pepper powder. Roast the mutton well for about 2-3 minutes. Add 1/2 tbsp of salt and 2 cups of water. Pressure cook mutton until it’s done, about 7-8 whistles.
  7. Once the pressure is released from cooker, take the green chilies out, turn the flame on, and add the cashew paste and mix until it’s incorporated. You may add more black pepper powder if you like. Check the amount of salt and adjust accordingly.
  8. Add coconut milk and let the rassa come to a bowl.
  9. For tadka, add ghee on a separate pan. Once the ghee is hot, add red chilies to the Pandhara Rassa.
  10. The Pandhara Rassa is ready. Serve with Kolhapuri Chicken as a side or by itself with some rice.

By Cardamomncream

Hi, I’m Neeta and welcome to my blog, Cardamomncream. On this blog, you will find family recipes and some new recipes, but with a twist.
Cooking comes naturally to me, I guess I inherited it from my maternal grandmother. I love baking as it’s a good activity to spend time with my kids.
Baking is my first love. I had a home based baking business of custom cakes. But, with constant moves comes adjusting and settling to new environments and starting over again. So decided to share my experience and knowledge with you all.
The idea behind the blog is to document all my recipes and experience with food, and record all my traditional family recipes, which is a part of my culture.