Authentic Maharashtrian Kolhapuri Pandhra Rassa with Warm Bhakri
Experience the fiery elegance of Maharashtra with this rich, aromatic white mutton broth infused with coconut, cashew, and robust spices. Served alongside a rustic millet flatbread, it offers a deeply comforting and authentic regional feast.
80min
Total Time
4
Servings
Maharashtrian
Cuisine
Recipe
1
Pressure cook the mutton with a little salt, water, and half of the ginger-garlic paste for 5 to 6 whistles until tender.
2
Dry roast the sliced onions until golden brown, then grind them with grated coconut, soaked cashews, and whole spices into a smooth paste.
3
Heat ghee in a heavy-bottomed pan, add the remaining ginger-garlic paste, and sauté until fragrant.
4
Add the ground spice and onion paste, and fry well on medium heat until the oil begins to separate.
5
Lower the heat and slowly whisk in the whipped yogurt to prevent curdling, cooking for another 5 minutes.
6
Pour in the cooked mutton along with its stock, adjusting the consistency with warm water to create a fluid, soup-like gravy.
7
Simmer gently for 15 minutes so the flavors meld perfectly, then check for seasoning and serve piping hot with warm bhakri.
Ingredients
500 grams mutton on the bone, cleaned and washed
1 cup fresh grated coconut
15 soaked cashews and 1 tbsp melon seeds paste
2 large onions, finely sliced
4 tablespoons yogurt, whipped smooth
2 tablespoons ginger-garlic paste
1 tablespoon whole black peppercorns
4 green cardamom pods and 1 black cardamom
4 cloves and 2 small cinnamon sticks
1 tablespoon coriander seeds and 1 tsp cumin seeds
3 tablespoons clarified butter (ghee)
Salt to taste
4 Jowar or Bajra Bhakris for serving
*This AI-generated recipe may contain inaccuracies.