Kolhapuri Tambda Pandhra Rassa

MAHARASHTRIAN DELICACY

Tambada Rassa

Savor the rich, spicy flavors of Tambada Rassa with this authentic hotel-style rassa recipe. Learn how to make this classic Maharashtrian dish at home with simple steps.

Tambada Rassa( Spicy Mutton Curry) form 

ingredients 

 

500g mutton( bone- in pieces preferred) 

 

2 large onions, finely sliced 

 

2 tomatoes, finely  minced 

 

2 soupspoons  oil painting  oil 

 

1 tablespoon  ginger- garlic paste 

 

1 mug coconut milk 

 

2 soupspoons red chili cream 

 

1 teaspoon turmeric cream 

 

1 tablespoon coriander cream 

 

1 teaspoon cumin cream 

 

1 tablespoon garam masala 

 

tar to taste 

 

Fresh coriander leaves( for trim) 

 

Water as demanded 

 

For Tempering( Tadka) 

 

2 soupspoons  oil painting  oil 

 

1 teaspoon mustard seeds 

 

1 teaspoon cumin seeds 

 

4 – 5 cloves 

 

2 – 3 green cardamoms 

 

1 – 2 bay leaves 

 

1 small piece of cinnamon stick 

 

Instructions 

 

Marinate the mutton 

In a bowl,  mix mutton with turmeric,  tar, and a little chili cream. Set down for 30 beats. 

 

Prepare the base 

Heat  oil painting  oil in a deep visage. Add mustard seeds, cumin seeds, cloves, cardamoms, bay leaves, and cinnamon. Let them expectorate. 

 

Cook onions 

Add the sliced onions and  bash until golden brown. 

 

Add  ginger- garlic paste 

Cook it until the raw smell disappears. 

 

Add tomatoes and spices 

Stir in the tomatoes, red chili cream, coriander cream, and cumin cream. Cook till tomatoes come soft and  oil painting  oil starts separating. 

 

Cook the mutton 

Add marinated mutton and mix well. Cook on medium honey until the mutton changes color and browns slightly simmer.

Add coconut milk and 1 – 2 mugs of water( depending on how important gravy you want). Bring it to a  papule, also lower the heat and poach. Cook until the mutton becomes tender( about 45 – 60 beats), stirring  occasionally. 

 

Finish 

Once the mutton is soft, sprinkle garam masala. Acclimate  tar and spice. Let it  simmer for 5  farther beats. 

 

Garnish and serve 

Garnish with  minced coriander leaves. 

 

Serving suggestion 

Serve hot with bhakri( millet chuck,chapati, or fumed rice.