KOLHAPURI PANDHRA RASSA.(WHITE MEAT CURRY)

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Kolhapuri Pandhra Rassa is very similar to Mutton Soup . It is made to balance the spiciness of the Tambda Rassa ( Red-Curry) and the Spicy Mutton masala in A typical Mutton- Taat (Plate)

Kolhapuri Pandhra Rassa is a very well known delicacy from Maharashtra and is originally native to Kolhapur though you will find it’s sister variations in different parts of Maharashtra, India. It’s an integral component of the experience called the KOLHAPURI MUTTON THALI.

The monsoon season is the most perfect season for this wonderful and flavourful curry, It is healthy,nourishing, light on your stomach and most important good when your battery is down or you have caught the flu.

So hope you enjoy this amazing Recipe straight from Kolhapur to your Kitchen

CUISINE : INDIAN (MAHARASHTRIAN)

COURSE : MAIN

PREP TIME : 10 MINUTES

COOK TIME : 20 MINUTES

TOTAL TIME : 30 MINUTES

SERVING : 6 TO 7 PEOPLE.

LEVEL OF COOKING : MEDIUM

AUTHOR : LINA @THE TIKKAZ AND CURRIEZ.

INGREDIENTS:

Meat(Goat or Chicken) : 1 kilogram
Tej Patta( Bay leaf) : 3 to 4
Onion medium : 4 to 5.(finely cut)
Sesame: 1 tablespoon roasted
Poppy Seeds : 2 tablespoon.
Cashew : 2 TBSP
Big Cardamom:2 to 3
Small cardamom: 2 to 3
Black pepper powder : 1/2 teaspoon
Garam masala powder : 1 teaspoon ( available in Indian Grocery stores)
Ginger : 1/2 inch,( shredded)
Garlic: 7 to 8 pods.
Coriander : 1TBSP (tablespoon)
Ghee: 1TBSP (tablespoon)
Coconut milk: 2 to 3 bowls
Salt : To taste.

RECIPE PRE- PREPARATION IN 3 EASY STEPS)

In a pan add all the dry masala like cashew,Black cardamom, Green cardamom,Cumin seeds, sesame and poppy seeds and roast on medium flame, till the raw taste dissipates

In a mixer, grind all the dry roasted whole masala along with the rest of the ingredients like onion, Ginger-garlic and make it into fine mixture.
You can use ready to use Coconutmilk or have homemade, It should be 2 and 1/2 cups.
In a pressure cooker,add the already rinsed meat (Keep medium-rare or fall apart according to your taste and preferences,add salt, ginger garlic paste one tablespoon for taste Add enough water to get nearly 2 to 3 bowls of meat stock
With pre-preparation done let’s begin.

PREPARATION :

Take a pan, add ghee or oil,let it heat on medium flame, add the whole spices like black cardamom, green cardamom, bay-leaf, Green chilies long and slit in the center. Let them crackle.
Add the ground masala from the blender to the pan,add little water to it and keep on stirring till it starts to ooze oil.
Now add the meat broth (you can also add the meat along with the broth or remove it,if you just want to have the white gravy) and stir again for the spices to blend well,To this broth add 1 and1/2 cups of water stir and close.
Once the meat has mixed and cooked well in the roasted grinded masala and the broth add the coconut milk and stir.
(Check if you added any salt before this step.Cover the lid and keep stirring in between, Do not allow it to over- boil or reach boiling point once you add the coconut milk,or the broth becomes grainy,though the taste might not differ the look will take your appetite away )
Reduce the flame to sim mode,stir the Curry to get your desired consistency, switch off the flame and serve hot either in a bowl in the thali or just give to drink or dip chapati or naan
Do not forget to garnish with coriander or your favorite herb.