Name: Kolhapuri Pandhra Rassa (Mutton) recipe by Sujata Hande-Parab at BetterButter
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Yield: 6
Ingredients: For Mutton Cooking Mutton Pieces – 200-250 grams (Preferably leg and rib pieces, Washed thoroughly.); Onion – 2 small finely chopped; Fresh Ginger Garlic Paste – 1 ½ tsp; Oil – 1 ½ tbsp; Water – 4 cups; For white masala paste – Onion – 1 small size (slightly roasted); Dry Coconut or fresh grated coconut – 4-5 tbsp coconut (grated, slightly roasted); White Sesame seeds – ½ tbsp (slightly roasted); White poppy seeds – ½ tbsp (slightly roasted); Black peppercorns – 8-9 (slightly roasted); Cloves – 2 (slightly roasted); Black Stone flower or dagad phool or kalpasi – 1 tsp (slightly roasted); Cinnamon stick – 1 tsp broken or powder (slightly roasted); For Curry - Oil – 1 tbsp; Salt to taste; Coconut Milk – ¾ cup or cashew nuts paste – 8-9(soaked for 1-2 hrs. and blended)

ABOUT Kolhapuri Pandhra Rassa (Mutton) RECIPE

Popular padhra rassa, Pandhra means white and rassa means curry, is prepared using mutton broth, coconut milk, coconut-sesame seeds-poppy seeds paste and few spices. This non-spicy curry served along with tambda rassa, bhakri, and rice in a mutton thali. Coconut milk can be substituted using cashew nuts paste.

Ingredients Serving: 6

For Mutton Cooking Mutton Pieces – 200-250 grams (Preferably leg and rib pieces, Washed thoroughly.)
Onion – 2 small finely chopped
Fresh Ginger Garlic Paste – 1 ½ tsp
Oil – 1 ½ tbsp
Water – 4 cups
For white masala paste – Onion – 1 small size (slightly roasted)
Dry Coconut or fresh grated coconut – 4-5 tbsp coconut (grated, slightly roasted)
White Sesame seeds – ½ tbsp (slightly roasted)
White poppy seeds – ½ tbsp (slightly roasted)
Black peppercorns – 8-9 (slightly roasted)
Cloves – 2 (slightly roasted)
Black Stone flower or dagad phool or kalpasi – 1 tsp (slightly roasted)
Cinnamon stick – 1 tsp broken or powder (slightly roasted)
For Curry - Oil – 1 tbsp
Salt to taste
Coconut Milk – ¾ cup or cashew nuts paste – 8-9(soaked for 1-2 hrs. and blended)

Instructions

Wash Mutton pieces thoroughly. Drain off completely.
Heat oil in a pressure cooker. Add finely chopped onions. Cook till translucent.
Add mutton pieces. Stir-fry well from all sides until turns light brown on a low medium flame.
Add 4 cups of water and salt. Close the lid. Cook it for 6 whistles. cooking depends on the freshness of mutton. Fresh get cooked fast then the frozen.
Switch off the flame. Let pressure inside cooker come down naturally. Open the lid and check whether mutton is being cooked properly. It should be tender and melt in the mouth.
Separate stock and mutton pieces retaining few pieces in rassa or curry.
Reserved mutton pieces can be used for making Mutton Sukkha.
For Masala – In a heavy bottom wok, slightly roast coconut not more than a ½ minute. Similarly, dry roast onion, poppy seeds, white sesame seeds, Black peppercorns, cloves, Black Stone flower and Cinnamon stick.
Blend all roasted ingredients into a fine paste.
In another pan heat oil. Add prepared white paste. Stir and cook for a minute in oil.
Pour the mutton stock over white masala. Add salt. Stir well.
Bring it to boil and simmer on medium-low flame for 2-3 minutes.
Check the curry consistency. If you see more water, cook till desired consistency is reached.
Add coconut milk. Cook for a minute.
Serve hot with hot steamed rice or bhakri or chapati.

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