Pandhra Rassa; A Kolhapuri Touch To Dinner
Image Credit: Pandhra Rassa/Instagram- aimercuisson

White-coloured, flavorful chicken gravy is called Pandhra Rassa. This delectable dish is a Kolhapur speciality. Kolhapur is the home of Pandhra Rassa, a speciality of Maharashtra. The term "Pandhra Rassa" is Marathi. Literally, it means "white curry." In actuality, it is a meat stock-based soup. In this recipe, meat is cooked with a combination of Indian spices in mouthwatering coconut gravy. Tamda rassa, a spicy variation of this dish, is eaten with this recipe. With brown rice as a side dish, you may enjoy all the flavours of Maharashtra in the comfort of your own home. In Maharashtra, mutton is typically prepared extremely hot and spicy. This soup is quite light and creamy, which helps to temper the mutton curry's heat. This makes the meal more manageable to eat and contributes to its overall balance.

Here's how you can make Pandhra Rassa at home


1. 500- gram mutton

2. 1 cup onion chopped

3. 1 tsp poppy seeds

4. 1 tsp sesame seeds

5. 1 tsp cumin seeds

6. 1- inch cinnamon

7. 1- star anise

8. 4 clove

9. 8 peppercorn

10. 2 bay leaf

11. 2 green chilli slit

12. 1 tbsp ginger garlic paste

13. 1 tsp salt

14. 1 tbsp ghee

For paste

1. ¼ cup coconut grated

2. 1- inch ginger

3. 5 garlic clove

4. 10 almonds blanched and peeled

5. 4 green chilli

Pandhra Rassa/

1. Sesame, cumin, and poppy seeds should only be dry-roasted until they begin to emit their distinctive aroma and before they change colour.

2. Add These seeds to the paste ingredients. They should then be blended into a fine paste with 1/4 cup of water and set aside.

3. In a kadai, heat the ghee before adding the whole spices and letting them sizzle.

4. Add the chiles, onion, and salt. Saute until the onion becomes soft and translucent.

5. Once the raw fragrance has disappeared, add the ginger and garlic paste.

6. Add the mutton, combine everything, and cook for 5 minutes, or until it begins to sweat.

7. Cook the mutton for an additional 5 minutes in its own juices while covering the pan.

8. Cook until nearly done by adding 2 cups of hot water, covering, and cooking.

9. Once the mutton is cooked, add the coconut paste and boil for 10 minutes.

10. Before serving, turn off the heat and allow the mutton to rest in the curry for an hour.

11. Serve hot.