Authentic Maharashtrian Pandhra Rassa
A fragrant, comforting, and mildly spiced white mutton broth from Kolhapur, simmered with dry coconut, poppy seeds, and aromatic whole spices. This delicate curry pairs wonderfully with bhakri or steamed rice.
75min
Total Time
4
Servings
Maharashtrian
Cuisine
Recipe
1
In a pressure cooker, heat 1 tablespoon of ghee, add half of the whole spices and half of the chopped onions, and sauté until translucent.
2
Add the mutton pieces and ginger-garlic paste, sauté for 5 minutes, then add 3 cups of water and pressure cook for 5-6 whistles until the meat is tender and the stock is rich.
3
Strain the mutton stock and set the meat and stock aside separately.
4
Grind the grated white coconut, soaked poppy seeds, remaining whole spices, and green chillies into a very smooth, fine paste using a little water.
5
Heat the remaining ghee in a heavy-bottomed pan, add the remaining chopped onions, and sauté until soft without letting them brown.
6
Add the ground coconut-spice paste and sauté well on low heat for 5-7 minutes until the raw aroma disappears.
7
Slowly whisk in the buttermilk or curd, stirring continuously to prevent curdling, and cook for another 3 minutes.
8
Pour in the reserved mutton stock and bring the mixture to a gentle boil.
9
Add the cooked mutton pieces, season with salt, and simmer on low heat for 10 minutes so the flavors meld into the white broth.
10
Garnish with fresh coriander leaves and serve piping hot with traditional bhakri or steamed rice.
Ingredients
500g mutton on the bone, cleaned and washed
1 cup freshly grated white coconut
2 tbsp poppy seeds (khus khus), soaked in warm water
2 medium onions, finely chopped
1 tbsp ginger-garlic paste
4-5 whole green chillies
1 tsp whole black peppercorns
4-5 green cardamom pods
2 black cardamom pods
4-5 cloves
2-inch cinnamon stick
2 tbsp ghee
1 cup thick buttermilk or whisked plain curd
Salt to taste
Fresh coriander leaves for garnish
*This AI-generated recipe may contain inaccuracies.