Pandhra Rassa

White mutton broth — pandhra (white) rassa (gravy) is the direct counterpart to the red Saoji curry: mutton bones and pieces simmered for hours in a broth of coconut milk, whole spices (green cardamom, cloves, mace, black pepper), poppy seeds, cashew paste, and desiccated coconut without any red chilli or turmeric, producing a pale ivory, aromatic, mildly spiced, extraordinarily rich soup-like curry. The coconut milk, poppy seeds, and cashew paste together create a silky, thick body with a natural creaminess that no cream addition could replicate. Served as a companion to tambda rassa (red curry) at Vidarbha's wedding feasts and special meals — the diner alternates between the fiery red and the cooling white. The pandhra rassa is the palate reset; a few spoonfuls of the mild, fragrant white curry calm the heat of the Saoji before the next helping.