Authentic Maharashtrian Kolhapuri Tambda Rassa with Soft Bhakri
Experience the fiery flavors of Maharashtra with this deeply spiced, aromatic mutton broth cooked in traditional Kolhapuri style. Served alongside hot, rustic bhakri, it is a soul-warming feast for spice lovers.
75min
Total Time
4
Servings
Maharashtrian
Cuisine
Recipe
1
Marinate the mutton with turmeric powder, half the ginger-garlic paste, and salt for 30 minutes.
2
Dry roast the grated coconut, sliced onions, coriander seeds, cumin seeds, and whole spices until golden brown, then grind to a smooth paste.
3
Pressure cook the marinated mutton with 3 cups of water and remaining ginger-garlic paste for 5-6 whistles until tender.
4
Heat oil in a heavy-bottomed pan, add the ground spice paste and sauté well until the oil begins to separate.
5
Add the Kolhapuri chilli powder and stir continuously on low heat for a minute without burning.
6
Pour in the cooked mutton along with its stock, adjust the salt, and bring to a rolling boil.
7
Simmer on low heat for 15 minutes to let all the robust flavors meld into a fiery red broth.
8
Garnish with freshly chopped coriander leaves and serve piping hot alongside freshly made jowar bhakri.
Ingredients
500g mutton on the bone, cleaned and washed
2 onions, finely sliced
1 cup fresh coconut, grated
2 tbsp Kolhapuri chilli powder
1 tbsp ginger-garlic paste
1 tsp turmeric powder
2 tbsp dry coriander seeds
1 tsp cumin seeds
4-5 dry red Kashmiri chillies
3-4 cloves and 2 green cardamoms
1 small cinnamon stick
3 tbsp oil or ghee
Salt to taste
Fresh coriander leaves for garnish
Jowar bhakri for serving
*This AI-generated recipe may contain inaccuracies.