Tambda Rassa
Kolhapur's fiery red mutton soup — built on a spice paste of dried red chillies, cloves, black pepper, and stone flower (dagad phool), slow-cooked with mutton bones and fat until the broth turns a deep brick-red. Intensely spicy and deeply aromatic, tambda rassa is always served as the first course with bhakri, eaten by dipping and dunking until the bread is saturated.
Cuisines
Kolhapuri
Maharashtrian
Nagpuri
Best for
Lunch
Dinner
Build a full meal around Tambda Rassa
Get a matched combo of sides and accents
Recipe
Prep: 20 min
Cook: 60 min
Total: 80 min
2-3 servings
Ingredients
|
500 grams | Mutton , cut into pieces |
|
2 tablespoons | Oil |
|
1 large | Onion , finely chopped |
|
1 tablespoon | Ginger-garlic paste |
|
1 teaspoon | Turmeric powder |
|
2 tablespoons | Kolhapuri masala |
|
1 teaspoon | Red chili powder |
|
1 teaspoon | Coriander powder |
|
1 teaspoon | Cumin , powder |
|
1 cup | Coconut Milk , thick |
|
2 cups | Water |
|
— | Salt , to taste |
|
2 tablespoons | Cilantro , chopped |
Instructions
- 1 Heat oil in a large pot over medium heat.
- 2 Add the chopped onions and sauté until golden brown.
- 3 Stir in the ginger-garlic paste and cook for another minute.
- 4 Add turmeric powder, Kolhapuri masala, red chili powder, coriander powder, and cumin powder. Stir well.
- 5 Add the mutton pieces and cook until they are browned on all sides.
- 6 Pour in the coconut milk and water, and add salt to taste.
- 7 Bring the mixture to a boil, then reduce the heat to low and cover the pot.
- 8 Simmer for about 30-40 minutes, or until the mutton is tender and the flavors are well combined.
- 9 Garnish with fresh coriander leaves before serving.
Tips
For a more authentic taste, prepare your own Kolhapuri masala using freshly ground spices.