Pandhra Rassa Recipe

Cooking Directions

• STEP 1.In a pan, heat oil and add cumin seeds, cloves, cinnamon, and bay leaves. Saute until fragrant.
• STEP 2.Add chopped onions and cook until golden brown. Then, add ginger-garlic paste and saute for a minute.
• STEP 3.Next, add grated coconut and saute until it turns golden brown. Then, add turmeric powder, red chili powder, and coriander powder. Mix well.
• STEP 4.Add water and bring the mixture to a boil. Once boiling, reduce the heat and let it simmer for 10-15 minutes.
• STEP 5.Using a blender, puree the mixture until smooth. Return it to the pan and add salt and garam masala. Cook for another 5 minutes.
• STEP 6.Garnish with fresh coriander leaves and serve hot with bhakri or rice.

Cooking Tips

• To enhance the flavor, you can roast the grated coconut before adding it to the dish.
• Adjust the spice level according to your preference by adding more or less red chili powder.
• For a creamier texture, you can add a tablespoon of cashew paste to the gravy.

Storage and Serving

• Pandhra Rassa can be stored in an airtight container in the refrigerator for up to 3 days.
• Reheat the curry on the stovetop or in the microwave before serving.
• Serve Pandhra Rassa with bhakri (sorghum flatbread) or steamed rice for a complete meal.