Kolhapur, Maharashtra

Kolhapuri pandhra rassa

Name: Kolhapuri pandhra rassa
Total time: 1 h 15 min
Yield: 5 servings
Cuisine: Kolhapuri
Ingredients: 500 g bone in pieces mutton (goat meat); 4 cups water; 1 1/2 inch ginger; 8 cloves garlic; Whole spices, cloves, cinnamon, cardamom, star anise; 1 tsp crushed black pepper; 2 bay leaf (indian bay leaf); 3/4 cup thick coconut milk; 12 to 15 cashews; 2 tsp poppy seeds (white poppy seeds); 1 1/2 tbsp ghee; a handful coriander leaves (cilantro); Salt, to taste

White mutton broth with coconut milk and cashew. The cool down in a Kolhapuri thali.

75 minTime

23 gProtein each

mildSpice

The white rassa2 chapters · 1 min read

Make it your way

Grandma's wayKolhapur thali original.

The original

280kcalsame

23 gproteinsame

2 gfibresame

75minutessame

Per serving, worked out from the ingredient table.

Ingredients

Mutton (goat meat)500 g bone in pieces

Water4 cups

Ginger4 cm

Garlic8 cloves

Whole spicescloves, cinnamon, cardamom, star anise

Black pepper1 tsp, crushed

Bay leaf (indian bay leaf)2

Thick coconut milk¾ cup

Cashews12 to 15

Poppy seeds (white poppy seeds)2 tsp

Ghee1½ tbsp

Coriander leaves (cilantro)a handful

Saltto taste

Method

4 steps

1Pressure cook mutton with water, ginger, garlic, half the whole spices and salt for 6 whistles. Let pressure release naturally. Strain and keep both stock and mutton.
2Soak and grind cashews and poppy seeds with a little coconut milk to a smooth white paste.
3Heat ghee, add the rest of the whole spices, pepper and bay leaf. Add the paste and cook gently 2 minutes.
4Add the stock and mutton, bring to a simmer, then stir in coconut milk. Heat without boiling. Finish with coriander.

Serve it like this

Ladle into warm bowls and serve hot, with a few coriander leaves on top.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Kolhapur, Maharashtra

Kolhapuri pandhra rassa

White mutton broth with coconut milk and cashew. The cool down in a Kolhapuri thali.

75 minTime

23 gProtein each

mildSpice

The white rassa2 chapters · 1 min read

Make it your way

Grandma's wayKolhapur thali original.

The original

280kcalsame

23 gproteinsame

2 gfibresame

75minutessame

Per serving, worked out from the ingredient table.

Ingredients

Mutton (goat meat)500 g bone in pieces

Water4 cups

Ginger4 cm

Garlic8 cloves

Whole spicescloves, cinnamon, cardamom, star anise

Black pepper1 tsp, crushed

Bay leaf (indian bay leaf)2

Thick coconut milk¾ cup

Cashews12 to 15

Poppy seeds (white poppy seeds)2 tsp

Ghee1½ tbsp

Coriander leaves (cilantro)a handful

Saltto taste

Method

4 steps

1Pressure cook mutton with water, ginger, garlic, half the whole spices and salt for 6 whistles. Let pressure release naturally. Strain and keep both stock and mutton.
2Soak and grind cashews and poppy seeds with a little coconut milk to a smooth white paste.
3Heat ghee, add the rest of the whole spices, pepper and bay leaf. Add the paste and cook gently 2 minutes.
4Add the stock and mutton, bring to a simmer, then stir in coconut milk. Heat without boiling. Finish with coriander.

Serve it like this

Ladle into warm bowls and serve hot, with a few coriander leaves on top.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Kolhapuri pandhra rassa

Make it your way

Ingredients

Method

Kolhapuri pandhra rassa

Make it your way

Ingredients

Method

Make it a meal