500 gms Mutton pieces salt onegrated coconut
Pandhara Rassa Masala 3 Black peppers 3 cloves
2 pices cinnamon (½ inch) 2/3 green chilies
How To Make Kolhapuri Pandhara Rassa:
First take 500 gms mutton pieces & put 2bowls of water and 4 pinches of salt and get it boiled. Separate the water (stock) and mutton pieces. In onegrated coconut add 2 bowls of hot water and grind it. Strain the coconut milk and throw away the residual. Put 50 grams of Relish Pandhara Rassa Masala in the coconut Milk and mix it properly. Heat 2/3 teaspoons of oil and add 3 Black peppers, 3 cloves, 2 pices cinnamon (½ inch) & 2/3 green chilies.Fry it properly. Add Chicken water (stock) and Coconut milk to it. Keep on stirring to boil, add water to favorable thickness and add salt as per taste.
1 Kg. of Mutton 1 Tbsp Red Chilly Powder 1 Cup Oil
2 Tbsp Kolhapuri Masala 1 Tomato 4 Medium Size Onion
Coriander Leaves 1″ Ginger 8/10 Garlic Cloves
1/4 Tbsp Turmeric Powder 2 Tbsp Salt 2 Tbsp Sesame Seeds
4 Black Cardamom 2 Tbsp Fresh Coconut 2 Tbsp dry Coconut
1 Tbsp Coriander Powder 1 Tbsp Cumin Powder 3/4 Black Pepper
3/4 Cinnamon Sticks 4/5 Cloves 1 Tbsp Poppy Seeds
2 Tbsp Sesame Seeds 2 Tbsp Ghee
How To Make Kolhapuri Tambda Rassa:
Wash mutton pieces,mix them with turmeric powder,salt & ginger-garlic paste in a bowl. Marinate Mutton & keep it aside for an hour. Heat oil in a Pan. Add 4-5 cloves, 3/4 Black Pepper, 3/4 Cinnamon Sticks, Onion cut lengthwise, 2 Tbsp Sesame Seeds & Dry Coconut. Fry it until the onion becomes light brown. After that put this in a grinder & make paste ( Use little water ). Now take oil in a big pan & Heat it. Add bay leaves,cloves,cinnamon,pepper,poppy seeds,onion( finely chopped). Fry till light brown & Add tomatoes. Now add mutton & salt ,stir it . Cover pan with a lid , keep water onto lid. When water on lid starts boiling,add the water into the pan. Close lid ,let it cook for sometime. When mutton is half cooked (10 mins) add the grinded masala & Kolhapuri Masala. Mix it well. Add 2 Tbsp of Ghee. Close the lid & let it cook for around 20-25 minutes. Now switch off the gas , cover lid tightly for 15 mins. Garnish with freshly chopped cilantro. Serve it with Chapati’s / Bhakri’s with Dahi Kanda & Lemon Wedges.
Famous Dishes:

Kolhapur is specially known as edible city. It has a some good traditional dishes prepared from “Mutton” (goat meat) which are very tingle tasty and delightful.” Pandra Rassa ” the white curry is a liked starter at Kolhapur. A Soup like dish of water used to boil the “Mutton” along with spices such as coriander , ginger & garlic etc. This is a very tasty pre-food item. Apart from taste it has certain medicinal use as well. This “Rassa” is recommended for cough and throat related ailments. This is a part of a well-know duo curries. the other one is termed as “Tambda Rassa”“Tambda Rassa” the second starter of the duo. This is a curry prepared using red chilly powder to make it appear “Tambda” redish. Made in almost same ways as Pandra Rassa this type of curry is more famous within the rural area of Kolhapur.

After these starters comes the special roasted mutton.”Roasted Mutton” is a special variety of non-veg dish prepared extensively at Kolhapur. The special recipe of this mutton makes it a unique disk attributed to Kolhapur. Different varieties of this dishes are prepared with different spices. One such famous type is “Ghaati” Mutton. These various dishes along with “Bhakari” or “Chapaati” constitute the Kolhapuri Taat.

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