kolhapuri tambda pandhra Rassa

Kolhapuri Tambda Pandhra Rassa is a spicy and flavorful dish from the Kolhapur region of Maharashtra, India. It is made using a variety of spices and herbs and is traditionally served with rice or bread.

 

 

Here's a recipe to make Kolhapuri Tambda Pandhra Rassa:

Ingredients:

• 500g mutton or chicken, cut into small pieces
• 2 onions, finely chopped
• 2 tomatoes, finely chopped
• 1 tbsp ginger-garlic paste
• 1 tsp turmeric powder
• 2 tbsp red chili powder
• 1 tsp coriander powder
• 1 tsp cumin powder
• 1 tsp garam masala
• Salt, to taste
• 4-5 tbsp oil
• Water, as required

For Tambda Rassa:

• 2 onions, finely chopped
• 2 tomatoes, finely chopped
• 1 tsp ginger-garlic paste
• 1 tsp cumin seeds
• 1 tsp coriander seeds
• 1 tsp fennel seeds
• 1 tsp sesame seeds
• 4-5 dried red chilies
• 1/2 cup grated coconut
• 2 tbsp oil
• Water, as required

For Pandhra Rassa:

• 1/2 cup grated coconut
• 10-12 garlic cloves
• 1 tsp cumin seeds
• 1 tsp coriander seeds
• 1 tsp sesame seeds
• 10-12 cashew nuts
• Water, as required
• Salt, to taste
• 2 tbsp oil

Instructions:

1. To make the Tambda Rassa, heat oil in a pan and add cumin seeds, coriander seeds, fennel seeds, sesame seeds, and dried red chilies. Saute for a minute or until the spices release their aroma.

2. Add chopped onions and ginger-garlic paste and saute until the onions turn translucent.

3. Add chopped tomatoes and cook until they turn mushy.

4. Add grated coconut and mix well. Cook for a minute or two.

5. Turn off the heat and let the mixture cool down.

6. Grind the mixture into a smooth paste using a blender or food processor. Add water as required to get a smooth consistency.

7. To make the Pandhra Rassa, heat oil in a pan and add cumin seeds, coriander seeds, sesame seeds, garlic cloves, and cashew nuts. Saute for a few minutes or until the garlic turns golden brown.

8. Add grated coconut and saute for a minute or two.

9. Turn off the heat and let the mixture cool down.

10. Grind the mixture into a smooth paste using a blender or food processor. Add water as required to get a smooth consistency.

11. To make the main dish, heat oil in a pressure cooker or a deep pan.

12. Add chopped onions and saute until they turn translucent.

13. Add ginger-garlic paste and saute for a minute.

14. Add chopped tomatoes and cook until they turn mushy.

15. Add turmeric powder, red chili powder, coriander powder, cumin powder, garam masala, and salt. Mix well.

16. Add the mutton or chicken pieces and mix well. Cook for a few minutes.

17. Add the Tambda Rassa paste and mix well.

18. Add enough water to cover the meat and pressure cook for 4-5 whistles or until the meat is cooked.

19. Once the pressure is released, open the cooker and add the Pandhra Rassa paste. Mix well and cook for another 5-10 minutes.

    
    

    Kolhapuri Tambda Pandhra Rassa is a popular spicy and flavorful curry from the Kolhapur region of Maharashtra, India. Here's a recipe for this delicious dish:

    Ingredients:

    • 500 grams mutton (or chicken)
    • 2 onions, finely chopped
    • 2 tomatoes, finely chopped
    • 2 tablespoons ginger-garlic paste
    • 2 tablespoons red chili powder
    • 1 tablespoon coriander powder
    • 1 tablespoon cumin powder
    • 1 tablespoon garam masala
    • 1 tablespoon turmeric powder
    • Salt to taste
    • Oil for cooking
    • Water as required
    • Fresh coriander leaves for garnishing

    For Tambda Rassa:

    • 5-6 dry red chillies
    • 1 tablespoon coriander seeds
    • 1 tablespoon cumin seeds
    • 1 tablespoon fennel seeds
    • 5-6 cloves
    • 1 inch cinnamon stick
    • 2-3 black cardamom
    • 1 bay leaf
    • 1 tablespoon oil
    • 1 onion, finely chopped
    • 1 tablespoon ginger-garlic paste
    • Salt to taste

    For Pandhra Rassa:

    • 1 cup grated coconut
    • 8-10 cloves of garlic
    • 1/4 cup roasted peanuts
    • 1 tablespoon white sesame seeds
    • 1 tablespoon poppy seeds
    • 1 tablespoon coriander seeds
    • 1 tablespoon cumin seeds
    • 1 tablespoon oil
    • 1 onion, finely chopped
    • 1 tablespoon ginger-garlic paste
    • Salt to taste

    Instructions:

    1. To make the Tambda Rassa, heat 1 tablespoon of oil in a pan and add the dry red chillies, coriander seeds, cumin seeds, fennel seeds, cloves, cinnamon stick, black cardamom, and bay leaf. Roast the spices for a few minutes until fragrant.

    2. Remove the pan from heat and let the spices cool down. Grind them into a fine powder using a spice grinder or mortar and pestle.

    3. In the same pan, heat 1 tablespoon of oil and add the finely chopped onion. Sauté the onion until golden brown.

    4. Add the ginger-garlic paste and sauté for a few more minutes.

    5. Add the ground spices, red chili powder, coriander powder, cumin powder, turmeric powder, and salt. Mix well and cook for a minute.

    6. Add the mutton (or chicken) pieces and mix well so that the spices coat the meat evenly.

    7. Add enough water to cover the meat and bring it to a boil. Reduce the heat and let the meat cook until tender. This can take anywhere from 30 minutes to an hour depending on the meat.

    8. While the meat is cooking, make the Pandhra Rassa. In a separate pan, heat 1 tablespoon of oil and add the grated coconut, garlic, roasted peanuts, white sesame seeds, poppy seeds, coriander seeds, and cumin seeds. Roast the mixture until the coconut turns golden brown.

    9. Remove the pan from heat and let the mixture cool down. Grind the mixture into a fine paste using a blender or food processor.

    10. In the same pan, heat 1 tablespoon of oil and add the finely chopped onion. Sauté the onion until golden brown.

    11. Add the ginger-garlic paste and sauté for a few more minutes.

    12. Add the ground coconut mixture, salt, and enough water to make a thin gravy. Let the mixture come to a boil and then simmer for a few minutes.

    13. Once the meat is cooked.