Pandhra Rassa
Satara-style pandhra rassa: a soothing white Kolhapuri-region mutton curry in a thin gravy ground from fresh coconut, cashews, poppy seeds, sesame, green chilli and pepper. Contains no tomato, red chilli powder or turmeric, which keeps it white.
Ingredients
Garnish
- Coriander Leaves (optional) (garnish) — 2 tbsp (chopped)
Main
- Cashew Nuts — 20 g (ground)
- black pepper — 3 g (whole)
- sesame seeds — 10 g (ground)
- Fresh Coconut — 80 g (ground)
- green chillies — 12 g (whole)
- Garlic — 1 tsp (ground)
- onion — 2 piece (chopped)
- Poppy Seeds (Gasagase) — 8 g (ground)
- Mutton — 400 g (chopped)
- salt (optional) (whole)
- Ginger — 1 tsp (ground)
Tempering
- Cumin Seeds — 1 tsp (whole)
- oil — 2 tbsp (whole)
Method
- Wash the mutton. Pressure-cook it with a little salt, ginger-garlic and water until tender; reserve the meat and stock.
- Dry-roast the sesame, poppy seeds, cumin and peppercorns lightly until fragrant.
- Grind the fresh coconut, cashews, roasted seeds, green chilli, ginger and garlic to a smooth white paste with a little water.
- Heat oil, add cumin and finely sliced onion, and saute only until soft and translucent (do not brown, to keep the gravy white).
- Add the ground white paste and saute gently on low flame without letting it colour.
- This rassa uses no tomato, red chilli powder or turmeric; its heat comes only from green chilli and pepper, which keeps it pure white.
- Add the cooked mutton and coat it well in the paste.
- Pour in the reserved mutton stock and water to make a thin gravy; simmer gently. Do not boil hard once the coconut is in, to avoid curdling.
- Adjust salt, garnish with coriander, and serve hot with bhakri, chapati or rice.
Common questions
- Pandhra Rassa ko English mein kya kehte hain?
- सतर स्टाइल पन्ध्र रस्सा ko English mein Pandhra Rassa likhte hain.
- Ek plate Pandhra Rassa mein kitni calories hoti hain?
- 451 kcal per plate.
- Kitna time lagta hai?
- 65 min lagta hai — 20 min taiyari, 45 min pakana.