Kolhapuri Tambda Rassa
Kolhapur's famous fiery red mutton curry, built from a bold blend of dried red chillies and roasted spices, traditionally served alongside the milder white pandhra rassa.
- Prep
- 30 min
- Cook
- 60 min
- Total
- 90 min
- Servings
- 4
- Difficulty
- Hard
- Calories
- 440 kcal
Equipment
- •Heavy kadai
- •Mixer grinder
Nutrition
Per serving, approximate
- Calories
- 440 kcal
- fat
- 30 g
- carbs
- 12 g
- fibre
- 4 g
- protein
- 30 g
- calories
- 440 kcal
Instructions
- 1
Roast dried red chillies, dry coconut, coriander seeds and sesame seeds separately in a dry pan until fragrant. Let them cool.
- 2
Grind the roasted ingredients, garlic and ginger with a little water. Blend into a smooth, thick masala (spice) paste.
- 3
Heat oil in a heavy kadai (deep pot). Fry sliced onions until deep brown and caramelised.
- 4
Add the ground masala paste and kanda-lasun masala (onion-garlic blend). Cook on low heat for 10-12 minutes until oil separates.
- 5
Add mutton pieces and turmeric. Fry on medium-high heat for 5-7 minutes.
- 6
Pour in plenty of hot water to cover. Cover the kadai and simmer on low heat for 40-45 minutes until the mutton is tender.
- 7
Add salt and simmer uncovered for 10 minutes more. Cook until the deep red oil floats to the top.
- 8
Serve hot, ideally alongside pandhra rassa (white broth) and bhakri (flatbread).
Chef's tips
Fry the onions to a deep, dark brown to give the curry its rich colour and flavour. Use good quality Kolhapuri chillies for the authentic brick-red look.
Ingredient substitutions
- kanda-lasun masala → store-bought Kolhapuri masala or garam masala
Storage
Refrigerate for up to 2 days; flavour improves overnight.
Reheating
Reheat gently on the stove with a splash of water.
Common mistakes to avoid
- •Not roasting the chillies long enough, which leaves the curry tasting raw instead of rich and toasted.
Serving suggestions
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