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
Build a full meal around Pandhara Rassa
Get a matched combo of sides and accents
Recipe
Prep: 15 min
Cook: 30 min
Total: 45 min
2-3 servings
Ingredients
|
300 grams | Chicken , cut into pieces |
|
1 cup | Coconut Milk , thick |
|
2 tablespoons | Oil |
|
1 teaspoon | Ginger-garlic paste |
|
1 teaspoon | White Pepper , powder |
|
1 teaspoon | Coriander powder |
|
1 teaspoon | Cumin , powder |
|
1 teaspoon | Poppy Seed |
|
1 teaspoon | Fennel Seed |
|
1 inch | Cinnamon stick |
|
2 | Clove |
|
2 | Cardamom , green |
|
1 medium | Onion , finely chopped |
|
2 cups | Water |
|
— | Salt , to taste |
|
1 tablespoon | Cilantro , 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.