Authentic Maharashtrian Pandhra Rassa with Warm Tambda Rassa
A fragrant and creamy Maharashtrian chicken broth made with yogurt, coconut, and aromatic spices. Served alongside its spicy red counterpart and warm bhakri for a traditional Kolhapuri feast.
70min
Total Time
4
Servings
Maharashtrian
Cuisine
Recipe
1
Dry roast coconut, sesame seeds, poppy seeds, and whole spices until fragrant, then grind them into a smooth paste.
2
Heat ghee in a heavy-bottomed pot and sauté finely chopped onions until translucent.
3
Add ginger-garlic paste and chicken pieces, searing them until the meat turns opaque.
4
Pour in beaten yogurt and the freshly ground spice paste, stirring continuously to prevent curdling.
5
Add water, bring to a gentle boil, cover, and simmer on low heat until the chicken is tender and the broth develops a rich, creamy consistency.
6
Garnish with chopped coriander and serve hot with the spiced red broth and freshly made bhakri.
Ingredients
500g bone-in chicken pieces
1 cup fresh grated coconut
1 cup plain yogurt
2 finely chopped onions
1 tbsp ginger-garlic paste
1 tbsp white sesame seeds
1 tbsp poppy seeds
1 tsp cumin seeds
4 green cardamom pods
4 cloves
2 small cinnamon sticks
3 tbsp ghee
Salt to taste
Fresh coriander leaves for garnish
*This AI-generated recipe may contain inaccuracies.