Pandhara Rassa
The cool white counterpart to tambda rassa — a milky, creamy mutton soup made with coconut milk, poppy seeds, cashew paste, and mildly spiced with whole spices. Always served alongside tambda rassa, pandhara rassa provides relief from the heat; together the two rasas form the heart of the Kolhapuri mutton thali.
Cuisines
Kolhapuri
Best for
Lunch
Dinner
Recipe
Prep: 15 min
Cook: 30 min
Total: 45 min
2-3 servings
Ingredients
| 300 grams | chicken, cut into pieces |
| 1 cup | coconut milk |
| 2 tablespoons | oil |
| 1 teaspoon | ginger-garlic paste |
| 1 teaspoon | white pepper powder |
| 1 teaspoon | coriander powder |
| 1 teaspoon | cumin powder |
| 1 teaspoon | poppy seeds |
| 1 teaspoon | fennel seeds |
| 1 inch | cinnamon stick |
| 2 | cloves |
| 2 | green cardamoms |
| 1 medium | onion, finely chopped |
| 2 cups | water |
| — | salt to taste |
| 1 tablespoon | fresh coriander leaves, chopped |
Instructions
- 1 Heat oil in a pan over medium heat and add the poppy seeds, fennel seeds, cinnamon stick, cloves, and cardamoms. Sauté for a few seconds until aromatic.
- 2 Add the chopped onion and sauté until it turns golden brown.
- 3 Stir in the ginger-garlic paste and sauté for another minute.
- 4 Add the chicken pieces and cook until they are lightly browned on all sides.
- 5 Mix in the white pepper powder, coriander powder, cumin powder, and salt. Stir well to coat the chicken with the spices.
- 6 Pour in the coconut milk and water, and bring the mixture to a boil.
- 7 Reduce the heat to low and let it simmer for about 20-25 minutes, or until the chicken is cooked through and the flavors have melded together.
- 8 Garnish with chopped coriander leaves before serving.
Tips
For a richer flavor, you can add a few cashew nuts while sautéing the spices.