Pandhra Rassa

Pandhra Rassa

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.

Cuisines

Vidarbha Maharashtrian

Best for

Lunch Dinner

Build a full meal around Pandhra Rassa

Get a matched combo of sides and accents

Recipe

Prep: 15 min Cook: 30 min Total: 45 min 2-3 servings

Ingredients

Chicken 250 grams Chicken , cut into pieces
Coconut Milk 1 cup Coconut Milk , thick
oil 2 tablespoons Oil
Cumin 1 teaspoon Cumin , seeds
Coriander Seed 1 teaspoon Coriander Seed
Fennel Seed 1 teaspoon Fennel Seed
Black Peppercorn 1 teaspoon Black Peppercorn
Garlic 4 cloves Garlic , finely chopped
Ginger 1 inch Ginger , finely chopped
Onion 2 medium Onion , finely chopped
turmeric powder 1 teaspoon Turmeric powder
salt 1 teaspoon Salt
Cilantro 1 handful Cilantro , chopped
water 1 cup Water

Instructions

  1. 1 Heat a pan over medium heat and dry roast the cumin seeds, coriander seeds, fennel seeds, and black peppercorns until aromatic. Allow to cool.
  2. 2 Grind the roasted spices along with garlic and ginger to a smooth paste using a little water.
  3. 3 In a pot, heat oil over medium heat. Add the chopped onions and sauté until golden brown.
  4. 4 Add the ground spice paste to the onions and sauté for 2-3 minutes until the raw smell disappears.
  5. 5 Add the chicken pieces and turmeric powder to the pot. Stir well to coat the chicken with the spices.
  6. 6 Pour in the coconut milk and water, then add salt. Stir well and bring to a boil.
  7. 7 Reduce the heat to low and let it simmer for 20-25 minutes, or until the chicken is cooked through.
  8. 8 Garnish with fresh coriander leaves before serving.

Tips

For a richer flavor, you can add a few cashew nuts while grinding the spice paste.