Recipe of Kolhapuri Tambda Rassa:

Serves : 4 Plates

Preparation Time : 20 Mins.

Cooking Time: 40 Mins.

Ingredients:
1. 1 Kg. of Mutton
2. 1 Tbsp Red Chilly Powder
3. 1 Cup Oil
4. 1 Tomato
5. 4 Medium Size Onion
6. Coriander Leaves
7. 1" Ginger
8. 8/10 Garlic Cloves
9. 1/4 Tbsp Turmeric Powder
10. 2 Tbsp Salt
11. 2 Tbsp Sesame Seeds
12. 4 Black Cardamom
13. 2 Tbsp Fresh Coconut
14. 2 Tbsp dry Coconut
15. 1 Tbsp Coriander Powder
16. 1 Tbsp Cumin Powder
17. 3/4 Black Pepper
18. 3/4 Cinnamon Sticks
19. 4/5 Cloves
20. 1 Tbsp Poppy Seeds
21. 2 Tbsp Sesame Seeds
22. 2 Tbsp Ghee
23. 2 Tbsp Kolhapuri Masala
How To Make Kolhapuri Tambda Rassa:
1. Wash mutton pieces,mix them with turmeric powder,salt & ginger-garlic paste in a bowl.
2. Marinate Mutton & keep it aside for an hour.
3. Heat oil in a Pan.
4. Add 4-5 cloves, 3/4 Black Pepper, 3/4 Cinnamon Sticks, Onion cut lengthwise, 2
Tbsp Sesame Seeds & Dry Coconut.
5. Fry it until the onion becomes light brown. After that put this in a grinder & make paste ( Use
little water ).
6. Now take oil in a big pan & Heat it.
7. Add bay leaves,cloves,cinnamon,pepper,poppy seeds,onion( finely chopped). Fry till light
brown & Add tomatoes.
8. Now add mutton & salt ,stir it . Cover pan with a lid , keep water onto lid.
9. When water on lid starts boiling,add the water into the pan. Close lid ,let it cook for sometime.
10. When mutton is half cooked (10 mins) add the grinded masala & Kolhapuri Masala. Mix it
well.
11. Add 2 Tbsp of Ghee.
12. Close the lid & let it cook for around 20-25 minutes.
13. Now switch off the gas , cover lid tightly for 15 mins.
14. Garnish with freshly chopped cilantro.
15. Serve it with Chapati's / Bhakri's with Dahi Kanda & Lemon Wedges.
Tips for Kolhapuri Tambda Rassa:
1. Traditionally it serves in 2 different bowls, first is full of Tambda Rassa & second one is full of
Mutton.

PANDHRA RASSA

sahitya:
pandhra kanda lamb chirlela, ole khobre, kaju, khaskhas, narlache doodh - daat ani patal donhi, mire,
lavang, tamalpatra, aala-lasoon paste, chi/mutton stock, meeth, hirvi mirchi (optional)

kruti: Eka vatit 8-10 kaju bhijat ghalavet. dusrya vatit chamchabhar khaskhas bhijat ghalavi.
tasabharane donhi ekatra karun tyachi chan paste tayar karavi. thodya telavar kanda bhajun ghyava.
Tyavarach khobra bhajun ghyava. khoop jast nahi bhajayche nahitar rasshyacha rang badalel. Kanda
Khobra vatun tyachi agdi barik paste karaychi. Patelyat tel tapvun tyat mire, lavanga va tamalpatra
takayche. Mag tyat kandyacha masala takun partayche. have aslyay eka mirchiche 2 tukde karun
takayche. tel sutu lagle ki kaju khaskhas paste ghalun thoda vel partayche. Masala korda hot aala ki
garam stock ghalun halvayche. Mag narlache patal doodh ghalun halvat rahayche. Tyanantar
narlache daat doodh ghalayche. Ukli aanaychi nahi. Rassa phataychi shakyata aste.

Kolphapuri Pandhara Rassa:


Ingredients:

Chicken 1 kg
Coconut milk 1 bowl
Diced onion small bowl
Black pepper 7-8(according to taste)
Dalchini 1-2
Cashew small bowl
Poppy seeds 1 tbsp
White sesame seeds 2 tbsp
Oil 1 tbsp
Salt
Water

Method:
White paste:
Soak cashew in water for 3-4 hours or boil it to make soft.
Make a fine paste of soft cashew, poppy seeds and seas am seeds.
Coconut milk:
Grind coconut, 2-3 black pepper and little water. Put this paste into thin muslin cloth or strainer to strain the
coconut milk. Grind this mixer for 2-3 times by adding little water and strain it to get 1 bowl of coconut milk.
Chicken stock:
Heat oil in a pan.
Add diced onion and cook it for few minutes.
Add chicken pieces, little salt and mix it well.
Cook it for 10 mins.
If required add little water so that we will get 1 bowl of chicken stock.
Separate chicken stock from chicken pieces and keep it aside.
This chicken you can use for chicken curries, etc.

Pandhara Rassa:
Heat oil in pan.
Add black pepper and dalchini.
Once it starts crackling add white paste in it.
Cook it for some time.
Add chicken stock in it and mix it well.
Add little salt.
Cook it for 7-8 mins.
Once it cooked properly, keep gas on very low flame and add coconut milk in it and mix it.
Cook for 1-2 mins.
Here Kolhapuri pandhara rassa is ready.
Have it with kolhapuri chicken curry (tambda rassa).

**Tip**

While adding coconut milk gas should be on low flame to avoid curdling. Just add coconut milk and heat it for
1-2 mins, don't boil it.