Vidarbha Tambda Rassa
Vidarbha red mutton broth — tambda (red) rassa is the fiery, thin, brick-red companion to the white pandhra rassa, both typically served together at Vidarbha feasts. Unlike the thick Saoji curry, the tambda rassa is a brothy, pourable mutton soup made by simmering mutton bones in a base of freshly ground dried red chilli paste, onion, garlic, ginger, and Kolhapuri-influenced spices (dried red chilli, coriander, and dagad phool) in a minimal amount of fat until thin and powerfully flavoured — more soup than gravy. The fat from the mutton bones rises to the surface and carries the red chilli oil. Poured over plain rice or drunk from a cup alongside the main curry. The Vidarbha tambda rassa is spicier and thinner than the Kolhapuri tambda rassa; it represents the Nagpur dhaba tradition of serving both a thick curry and a soup-like rassa at every meat meal.
Cuisines
Best for
Build a full meal around Vidarbha Tambda Rassa
Get a matched combo of sides and accents
Recipe
Ingredients
|
500 grams | Mutton , cut into pieces |
|
2 tablespoons | Oil |
|
2 cups | Water |
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1 cup | Onion , finely chopped |
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2 tablespoons | Ginger-garlic paste |
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1 teaspoon | Turmeric powder |
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2 tablespoons | Red chili powder |
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1 tablespoon | Coriander powder |
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1 teaspoon | Garam masala |
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1 teaspoon | Cumin , seeds |
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1 teaspoon | Mustard Seed |
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2 pieces | Bay Leaf |
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2 pieces | Clove |
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1 piece | Cinnamon stick |
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2 tablespoons | Cilantro , chopped |
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— | Salt , to taste |
Instructions
- 1 Heat oil in a deep pan over medium heat.
- 2 Add cumin seeds, mustard seeds, bay leaves, cloves, and cinnamon stick. Sauté until aromatic.
- 3 Add chopped onions and sauté until golden brown.
- 4 Stir in ginger-garlic paste and cook for 2-3 minutes until the raw smell disappears.
- 5 Add turmeric powder, red chili powder, coriander powder, and salt. Mix well.
- 6 Add mutton pieces and cook until they are browned on all sides.
- 7 Pour in 2 cups of water, cover the pan, and let it simmer on low heat for 30-35 minutes or until the mutton is tender.
- 8 Once the mutton is cooked, add garam masala and stir well.
- 9 Garnish with fresh coriander leaves before serving.
Tips
For a richer flavor, you can use mutton stock instead of water.