How to make Kolhapuri Tambda Rassa -

Spicy gravy that adds a terrific zing to any curry it is added to it.

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Mutton Stock (मटन स्टॉक), Kolhapuri Masala

Cuisine : Maharashtrian

Course : Gravies, Sauces and Stocks

You can also find more Gravies, Sauces and Stocks recipes like Pepper Chili Sauce Tzatziki Yogurt and Camembert Dip Roasted Red Pepper and Feta Dip

Kolhapuri Tambda Rassa

Kolhapuri Tambda Rassa Recipe Card


Hindi: gosht
What’s a biryani without some succulent pieces of mutton wrapped in a perfect blend of aromatic spices and herbs!? Yes, though other meats being more common, biryani eaters all over the world can easily swear by mutton. And not just biryanis, curries, bakes and all other preparations with this wonderful meat are always special. Did you know, unlike other dishes, a day-old mutton prep will always be all the more tastier on the palate! Try it the next time you plan on to take on this meat.

Prep Time : 6-10 minutes

Cook time : 26-30 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Spicy

Ingredients for Kolhapuri Tambda Rassa Recipe

  • Mutton Stock 2-3 stalks

  • Kolhapuri Masala 2 tablespoons

  • Oil 3 tablespoons

  • Cinnamon 1/2 inch

  • Black peppercorns 4-5

  • Cloves 2-3

  • Sesame seeds (til) 1 teaspoon

  • Poppy seeds (khuskhus) 1 teaspoon

  • Onions finely chopped 2 medium

  • Dried coconut (khopra) grated 1 cup

  • Garam masala powder 1/2 teaspoon

  • Red chilli powder 1/2 teaspoon


Step 1

Heat one tablespoon oil in a non-stick pan, add cinnamon, peppercorns, cloves, sesame seeds and poppy seeds and sauté well.

Step 2

Add half the onions and sauté till they turn translucent.

Step 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.

Step 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.

Step 5

Add garam masala powder, red chilli powder and mix and bring to a boil.

Step 6

For the tempering, heat remaining oil in a non-stick pan. Add remaining onions and Kolhapuri masala and sauté till onions turn golden.

Step 7

Add the tempering to the rassa and mix well.

Step 8

Transfer into a serving bowl and serve hot.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.