Authentic Maharashtrian Pandhra Rassa with Soft Bhakri
Indulge in a fragrant and velvety white mutton broth infused with traditional spices, coconut milk, and aromatic whole spices. This comforting Maharashtrian delicacy pairs wonderfully with rustic bhakri for a deeply satisfying meal.
70min
Total Time
4
Servings
Maharashtrian
Cuisine
Recipe
1
Dry roast the poppy seeds, coriander seeds, cumin seeds, cloves, cardamom, cinnamon, and black peppercorns until fragrant, then grind them into a fine powder.
2
Grind the grated coconut with a little water to extract thick coconut milk, and keep it aside.
3
In a pressure cooker, heat ghee and sauté the sliced onions until translucent, then add the ginger-garlic paste and cook until raw aroma disappears.
4
Add the mutton pieces and sear them well in the aromatics for about 5 minutes.
5
Pour in the water, add salt, cover, and pressure cook for 4 to 5 whistles until the mutton is tender and the broth is rich.
6
Open the cooker, stir in the freshly ground spice powder and the extracted coconut milk.
7
Simmer on low heat for 10 minutes so the flavors meld into a fragrant white gravy without letting it boil rapidly.
8
Serve hot alongside freshly prepared soft bhakri.
Ingredients
500g mutton pieces on the bone
1 cup fresh grated coconut
2 tablespoons poppy seeds
1 tablespoon coriander seeds
1 teaspoon cumin seeds
4-5 cloves
2 green cardamom pods
1-inch cinnamon stick
10-12 whole black peppercorns
2 medium onions, finely sliced
1 tablespoon ginger-garlic paste
3 tablespoons ghee
Salt to taste
4 cups water
*This AI-generated recipe may contain inaccuracies.