Kolhapuri Pandhara Rassa recipe / How to make Kolhapuri Pandhara Rassa कोल्हापुरी पांढरा रस्सा

Kolhapuri Pandhara Rassa recipe is a world famous recipe from Kolhapur. It is made by mutton stock (goat meat or lamb meat) or chicken stock, coconut milk and some spices. In this post for making Kolhapuri Pandhara Rassa I used mutton stock.

Kolhapuri Tambada rassa, sukha mutton, Bhel, Misal pav are another famous recipes from Kolhapur city.

Cuisine – Maharashtrian

Course – Main course

Prep Time – 30 minutes

Cooking time – 30 minutes

Makes – 5 to 6 servings

Ingredients for making Kolhapuri Pandhara Rassa

·         Mutton stock – 4 cup  मटण सूप 

·         Masala

·         Coconut milk – 3 to 4 cup (of 1 coconut)

·         Ghee – 1 table spoon

·         Cumin seeds (jeera) – ½ table spoon

·         Salt as per taste

·         Some coriander leaves for garnishing

For mutton stock making ingridients are,

·         Mutton (goat meat / lamb meat) – ½ Kg (500 gm)

·         Salt – 1 table spoon

·         Turmeric powder – ½ tea spoon

·         Ginger garlic paste – ½ table spoon

For making masala ingredients are,

·         Black paper – 10  काळी  मिरी 

·         Cloves – 4  लवंग 

·         Cinnamon (dalchini) – small piece (less than ½ inch)

·         Green cardamom (elaichi) – 1

·         Coriander seeds – 1 table spoon  धने 

·         Cumin seeds (jeera) – ½  table spoon 

·         Funnel seeds (saunf / badishep) – ½ table spoon

·         Sesame seeds (til) – 1 table spoon

·         Ginger garlic paste – 1 table spoon

·         Cashewnut – 8 to 10  काजू 

·         Grated decicated coconut 1 table spoon  सुके  खोबरे 

For making coconut milk ingredients are,

·         Coconut – 1 (grated / chopped into pieces)

·         Water     

How to make Kolhapuri Pandhara rassa -

1)      Heat ghee in pan. Add cumin seeds, then add masala (how to make masala is shown below in step2 ) and stir masala for few minutes till masala cooks well.

2)      Then add mutton stock (how to make stock is shown below in step1 ) and allow to cook it for 5 minutes on low flame.

3)      After 5 minutes add coconut milk and mix well.

4)      Add salt as per your taste. Take in mind that mutton stock contains some salt so add little salt as per taste.

5)      Bring one boil to this mixture and swich off the flame. Garnish it with coriander leaves.

How to make mutton stock

1)      Wash goat/lamb meat (mutton). Add 1 table spoon salt, turmeric powder and ½ tbs ginger garlic paste to washed meat and mix it. Keep aside.

2)      Heat oil in cooker, add chopped onion and saute till onion becomes translucent.

3)      Then add mutton and mix well. Cook for 2 minutes and add water for cooking the meat.

4)      Make 3 whistles or more till mutton cooks nicely.

5)      Off the gas and allow the steam to escape before opening the lid.

Our stock is ready.

How to make masala -

1)      Dry roast the all spices (coriander seeds, cumin seeds, black paper, cloves, cinnamon, green cardamom, sesame seeds, fennel seeds/saunf) and take out in blender jar.

2)      Dry roast grated decicated coconut. Soak this roasted coconut and cashewnuts in warm water for about 5 minutes.

3)      Grind all roasted spices, ginger garlic paste and soaked cashew-coconut to make fine paste by adding little water.

How to make coconut milk –

1)      Take grated coconut or chopped coconut pieces in blender jar.

2)      Add some water and blend on high till coconut is ground well.

3)      Strain in a fine sieve and collect extract in a bowl. Collect the coconut residue and blend it again adding 1 cup water in it.

4)      Again make the same procedure of straining and collecting coconut milk in bowl

Our coconut milk is ready.