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.