Authentic Maharashtrian Kolhapuri Tambda Rassa with Warm Bhakri
A fiery and aromatic red mutton curry hailing from Kolhapur, known for its intense spice blend. Served alongside warm, rustic jowar bhakri to balance the rich and robust flavors.
80min
Total Time
4
Servings
Maharashtrian
Cuisine
Recipe
1
Dry roast the grated coconut, sliced onions, coriander seeds, cumin seeds, and dry red chilies until golden brown and aromatic, then grind them into a smooth paste.
2
Heat oil in a pressure cooker, add ginger-garlic paste, and sauté until the raw smell disappears.
3
Add the mutton pieces and turmeric powder, searing them well in the oil for about 5 minutes.
4
Stir in the ground spice paste and Kolhapuri chili powder, cooking the mixture until oil begins to separate from the sides.
5
Pour in 3 cups of warm water, season with salt, cover, and pressure cook for 5 to 6 whistles until the mutton is tender.
6
Simmer the curry for an additional 10 minutes uncovered to achieve a rich, fiery red surface layer of oil.
7
Garnish with freshly chopped coriander leaves and serve piping hot with freshly made jowar bhakris.
Ingredients
500g mutton on the bone, cleaned and washed
2 large onions, finely sliced
1 cup fresh coconut, grated
2 tablespoons Kolhapuri chili powder
1 tablespoon ginger-garlic paste
2 tablespoons coriander seeds
1 teaspoon cumin seeds
4-5 dry Kashmiri red chilies
1 teaspoon turmeric powder
3 tablespoons oil
Salt to taste
Fresh coriander leaves for garnish
4 Jowar bhakris for serving
*This AI-generated recipe may contain inaccuracies.