Pandhra Rassa
A flavorful white curry from Kolhapur, made with a creamy base of coconut milk and spices, offering a milder alternative to the fiery tambda rassa.
Cuisines
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
|
250 grams | Chicken , cut into pieces |
|
1 cup | Coconut Milk , fresh |
|
1 medium | Onion , finely chopped |
|
1 tablespoon | Ginger-garlic paste |
|
1 teaspoon | Cumin , seeds |
|
1 teaspoon | Coriander Seed |
|
1 teaspoon | Fennel Seed |
|
1 teaspoon | Black Peppercorn |
|
1 teaspoon | Poppy Seed |
|
1 inch | Cinnamon stick |
|
2 tablespoons | Oil |
|
1 | Bay Leaf |
|
1 teaspoon | Salt , or to taste |
|
1 tablespoon | Cilantro , chopped |
Instructions
- 1 Dry roast the cumin seeds, coriander seeds, fennel seeds, black peppercorns, poppy seeds, cinnamon stick, cloves, and cardamoms until aromatic. Allow them to cool.
- 2 Grind the roasted spices into a fine powder.
- 3 Heat oil in a pan and add the bay leaf and chopped onion. Sauté until the onion turns translucent.
- 4 Add the ginger-garlic paste and sauté for another minute.
- 5 Add the chicken pieces and sauté until they are lightly browned.
- 6 Add the ground spice powder and mix well with the chicken.
- 7 Pour in the coconut milk and add salt to taste. Stir well.
- 8 Cover and cook on a low flame for about 20-25 minutes, or until the chicken is cooked through.
- 9 Garnish with fresh coriander leaves before serving.
Tips
For a richer flavor, you can add a tablespoon of cashew paste along with the coconut milk.