Pandhra Rassa is a Maharashtrian specialty and is native to Kolhapur in Maharashtra. In this recipe, chicken is cooked in a lip-smacking white coconut gravy along with sesame seeds.
Serves: 4 portions
INGREDIENTS · Lamb curry cut 1kg · Oil 80ml · Onion chopped 200gms · Sesame seeds 15pcs · Poppy seeds 20gms · Dagad phool 8gms · Salt To taste · Coconut Milk 200ml · Water As required · Ginger garlic paste 40gms · Black pepper 8pcs · Dry coconut 40gms · Cloves 4pcs
METHOD
1. Wash mutton pieces thoroughly. Drain off completely.
2. Heat the oil in a copper handi add onions cook till light brown.
3. Add mutton cook on a low medium flame.
4. Mutton is cooked properly. It should be tender and melt in the mouth.
5. Separate stock and mutton pieces retaining few pieces in rassa
6. In a copper pan slightly roast coconut not more than. Roast onion, poppy seeds, white sesame seeds, black peppercorns, cloves, dagad phool and cinnamon stick.
7. Blend all roasted ingredients into a fine paste.
8. In another copper pan heat oil. Add prepared paste stir and cook for a minute in oil.
9. Pour the mutton stock over white masala.
10. Bring it to boil and simmer on medium-low flame.
11. Add coconut milk.
10. Serve warm.
If you make my Pandhra Rassa, don’t forget to tag me on Instagram as @chef_anuraag and use the #tadkadilse hashtag or upload it to my shared gallery on the blog. I love seeing your takes on my recipes!
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