The popular non-vegetarian Kolhapuri Tambda (Copper Red) and Pandhara (White) Mutton Rassaa is famous all over Maharashtra. It is eaten with Bhakri (bread made of millets or rice) or steamed rice. It is a broth like Mutton soup which generally precedes the fiery tambda rassaa. Tambda means Red or Lal, rassaa means thin curry or soup or mutton broth seasoned using lots of spices and red chilli powder. It is popular in Maharashtra and Kolhapur region. You will find it in each and every hotel in Kolhapur.
Recipe for Pandhara Rassa:
Take 250 gms Chicken or Mutton (Meat). Add 250 ml of water and salt and boil it for 20 to 25 minutes. And keep pieces aside. In a cup of water make Pandhra Rassa Masala Paste. In a pot pour 2 tbsp any cooking oil. Make it hot. Add in it 1 green chilli pieces. Black pepper, 2 cloves, 2 small pieces of Cinnamon, after a minutes pour stock and pour in it. Above Pandhra Rassa Masala Paste. Add water to dilute it as per your liking to sip thin or thick. Taste it, Add salt if u require it. Keep this pot on Gas. Keep stirring with big spoon up to its boiling stage. Do not add anything else, and serve it. Plz note; we have found that Chicken Pandhra Rassa is testier than Mutton. You have to cook Mutton for extra time.
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