Kolhapuri Tambda Rassa

Ingredients list for Kolhapuri Tambda Rassa

• 2-3 stalks Mutton Stock
• 2 tablespoons Kolhapuri Masala
• 3 tablespoons Oil
• 1/2 inch Cinnamon
• 4-5 Black peppercorns
• 2-3 Cloves
• 1 teaspoon Sesame seeds (til)
• 1 teaspoon Poppy seeds (khuskhus)
• 2 medium Onions finely chopped
• 1 cup Dried coconut (khopra) grated
• 1/2 teaspoon Garam masala powder
• 1/2 teaspoon Red chilli powder

Method

1. Heat one tablespoon oil in a non-stick pan, add cinnamon, peppercorns, cloves, sesame seeds and poppy seeds and sauté well.
2. Add half the onions and sauté till they turn translucent.
3. Add coconut and sauté for three to four minutes. Remove from heat and cool the mixture to room temperature. Grind the cooled mixture with half cup of water into a fine paste.
4. Pour the mutton stock into a deep non-stick pan and heat. Strain the ground paste into the pan and discard the leftover residue.
5. Add garam masala powder, red chilli powder and mix and bring to a boil.
6. For the tempering, heat remaining oil in a non-stick pan. Add remaining onions and Kolhapuri masala and sauté till onions turn golden.
7. Add the tempering to the rassa and mix well.
8. Transfer into a serving bowl and serve hot.

Nutrition Info