Authentic Maharashtrian Pandhra Rassa with Warm Tambda Rassa and Bhakri
A regal Kolhapuri feast featuring a fragrant, coconut-milk based white mutton broth alongside a fiery red gravy. Served steaming hot with rustic millet flatbreads.
90min
Total Time
4
Servings
Maharashtrian
Cuisine
Recipe
1
Pressure cook the mutton with salt, turmeric, and water until tender and reserve the stock.
2
Dry roast the grated coconut, half of the sliced onions, and whole spices until fragrant, then grind to a smooth paste.
3
Heat oil in a heavy-bottomed pan, sauté the remaining onions until golden brown, and add the ginger-garlic paste.
4
Divide the base and cook the white half with coconut milk and white pepper for the Pandhra Rassa.
5
Cook the other half with Kolhapuri chilli powder and reserved mutton stock for the Tambda Rassa.
6
Simmer both gravies until flavors meld, garnish with fresh coriander, and serve hot with bhakri.
Ingredients
500g mutton with bones, cleaned and washed
2 cups fresh coconut milk
1 cup grated dry coconut
2 large onions, finely sliced
1 tbsp ginger-garlic paste
1 tsp white peppercorns
4-5 green cardamoms
2 cinnamon sticks
4 cloves
2 tbsp Kolhapuri red chilli powder
3 tbsp oil or ghee
Salt to taste
Fresh coriander leaves for garnish
*This AI-generated recipe may contain inaccuracies.