Kolhapuri Pandhra Rassa Recipe

Kolhapuri Pandhra Rassa Recipe

Preparation Time: 40 Minutes

Cook Time: 30 Minutes

Total Time: 1 hour 10  Minutes

Serves for 4



1) 5 cups  Mutton stock

2) 1 tbsp sesame seeds

3) 2 tbsp poppy seeds

4) 2 Onion

5) 3/4 cup grated coconut

6) 1 stick Cinnamon

7) 4-5 Green Cardamoms

8) 2-3 Black Cardamoms

9) 5-6 Cloves

10) 2 bay leaves

11) Oil 4-5 tbsp

12) 1 tbsp Ginger Garlic paste

13) A pinch of Nutmeg powder

14) 1 tsp White Paper powder

15) Chopped Coriander Leaves

16) Salt to taste



Soak Poppy seeds in a warm water for fifteen minutes.

Dry roast sesame seeds in a pan.

Boil sesame seeds and poppy seeds together in half a cup of water for five minutes and let it cool.

Drain the mixture and grind with coconut to a fine paste, if required add a little water.

Boil onion in one cup of water for  minutes. Drain,cool and grind to a fine paste.

Heat oil in a thick bottomed pan, add cinnamon, black cardamoms, green cardamoms, cloves and bay leaves.

Saute for a minute.

Add boiled onion mixture, cook on medium low heat for five minutes, stirring continuously.

Add ginger garlic paste and cook on medium low heat.

Add sesame,poppy and coconut paste and cook on medium heat for 5 minutes.

Add mutton stock and bring it to a boil.

Add salt, nutmeg and white pepper powder and mix well.

Let it cook for 10 minutes.

Garnish with coriander leaves and serve hot.

You can enjoy this recipe with Mutton, rice bhakri or ghadichi poli and kolhapuri tabda rassa.




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