Kolhapuri Tambada Rassa (Kolhapuri Mutton curry) Kolhapur is a foodie paradise. Kolhapuri food is world famous for its taste &Traditional Delicacies. Though it is being misrepresented as very spicy food worldwide, but the truth is that it is very less spicy, & the unique taste being due to the use of typical kolhapuri homemade masalas (spices mixture), & Onion Garlic chutney. Kolhapur is known for non-vegetarian meal. Tambada rassa and Pandhara rassa, dry and fried mutton, and mutton pickle. Even though eaten in the restaurant its Maratha household flavor can be experienced. Kheema Balls Rice is also well known as a special dish as Golyachi Biryani. Tambada Rassa is a mutton soup generally hot & spicy, red in colour , while Pandhara Rassa is Mutton soup prepared by using white coconut milk and hot spices without chilly. Tambda & Pandhara Rassa is served along with the main course as accompaniments. Kolhapuri mutton masala & Mutton sukke (dry) are tender pieces of lamb meat cooked in a traditional way with special kolhapuri chutneys & masalas. The basic ingredient in any Kolhapuri cuisine is the kanda-lasun (onion-garlic) masala /chutney. This spice mix requires the most important ingredient… the Lavangi chilli powder which is mixed with finely chopped onion, garlic, coriander, ginger & salt; roasted in oil. All the ingredients are then ground together & this powder is used to cook various Kolhapuri dishes. It can be stored for about 6 months. Goda Masala/Kala Masala is another spice powder which is used extensively in Maharashtrian cuisine. This is a combination of whole spices which is again roasted in oil & then powdered & used in cooking. These two spice mixes give Kolhapuri food its signature red hot color without making it too pungent. To reduce the fiery gun powder & retain & maintain the taste to suit your palate you can always replace the Lavangi with chilli powder which you are comfortable with. Whenever you think about authentic & traditional Kolhapuri cuisine, you remember it as a hot & fiery bomb… not meant for the faint hearted! But you can definitely re-create it in your own kitchen with your personal touch. The aroma of this sensational Rassa will fill your home & you will want to cook it ever so often! The flavor of this curry matures with time… It is better to let it sit over night to enjoy the strong flavors better. You can cook it in a vessel. Here to make the process speedy and easy I have cooked it in a pressure cooker which also ensures that the mutton is nicely cooked and easily separates off the bone. You can adjust the chilli as per your taste and use kashmiri chilli powder if you only want the colour and not the spicy ness. Note: Sukka mutton not in the picture….have added the recipe only. In the picture the tambada rassa and the mutton pieces from the rassa kept outside in the bowl. What do we need:- ½ Kg of Mutton 1 tbsp Red Chilli Powder (as per your liking) 1 cup Oil 1 Tomato, finely chopped 2 medium Size Onions, sliced 2 medium size Onions, finely chopped 3 tbsp Coriander Leaves (dhaniapatta) 2 tbsp Ginger-garlic paste (adrak lehsun paste) 1 Ginger (adrak) 8/10 Garlic Cloves (lehsun) 1/4 tbsp Turmeric Powder (haldi) 2 tbsp Sesame Seeds (white til) 2 Black Cardamom (badi elaichi) 2 tbsp Fresh Coconut (nariyal) 2 tbsp dry Coconut (sukha nariyal) 1 tbsp Coriander seeds (dhania) 1 tbsp Cumin seeds (jeera) 3-4 Black Pepper (kali mirch) 3-4 Cinnamon Sticks (dalchini) 4-5 Cloves (laung/lavang) 1 tbsp Poppy Seeds (khus khus) 2 Tbsp Ghee 2 Tbsp Kolhapuri Masala / any garam masala if you don’t have this/ Kala masala Salt to taste Water as required How do we do it:- 1 Wash the mutton pieces nicely till water runs clear. Soak the poppy seeds in warm water. Keep aside. 2 In a mixing bowl marinate the mutton with turmeric powder, salt, ginger-garlic paste and keep aside for an hour. 3 In a tawa/ kadhai dry roast the coriander seeds, cumin seeds, sesame seeds, dry and fresh grated coconut all one by one and keep aside to cool. 4 Add 1 tsp oil and fry the black cardamom, cinnamon, cloves and black pepper one by one and keep aside to cool. 5 Add in the sliced onion and fry them nicely till golden brown. Remove and keep aside to cool. 6 In a mixer jar first grind the dry ingredients (all roasted and fried masala) till it becomes nice powder. 7 Add the fried onion, soaked poppy seeds, ginger, garlic, coriander and grind to a fine paste. Keep aside. 8 Heat the pressure cooker. Heat the remaining oil (we need more oil for this recipe). Add the chopped onion and sauté till they are done. 9 Add in the chopped tomatoes and sauté till done. 10 Add the grinded masala and fry in the oil till it leaves oil. 11 Add the red chilli powder and fry nicely for 1 minute. Add the kolhapuri masala/ kala masala/ any garam masala. 12 Add the marinated mutton and fry in the masala nicely for 5- 10 minutes. Stirring occasionally. 13 Add 3-4 cups of warm water. Add salt to taste. (remember you have put salt in the marinate) 14 cover the cooker and bring 4 whistles. (I have taken 3 whistles as the mutton was tender). 15 when cooled remove the cover and check the seasoning. If the gravy is too thick add warm water as how much curry you want, adjust the seasoning and bring it to a boil. 16 serve hot with chapatti/ jowar bhakari/ bajari bhakari with onion and lemon wedges. Kholapuri Masala - To make 500 grams of masala What do we need:- 125 gm. Dried Coconut 250 gm. Red Chilli Powder 60 gm. Coriander Seeds (dhania) 50 gm. Garlic (lehsun) 50 gm. Sesame Seeds (til) 25 gm. Poppy Seeds (khus khus) 20 gm. Cumin Seeds (jeera) 10 gm. Peppercorns (kalimirch) 5 gm. Asafoetida (hing) 8 Inches Cinnamon (dalchini) 5 gm. Mace (javitri) 2 Inches Turmeric (haldi) 1 Piece Ginger (adrak) 2 cardamom pods (elaichi) 1 tsp. Fenugreek seeds (methi dana) 1 Bunch Coriander Leaves 1 tsp. Mustard Seeds (rai/sarson) 1 tsp. Dagad Phool 10 Cloves (laung/ lavang) 4 Bay Leaves (tejpata) 1/8 Nutmeg (jaiphal) 1/2 Cup Refined Oil 2 Cassia Buds Salt to taste How do we do it:- 1. Grind garlic, ginger and coriander together to make a fine paste. 2. Roast poppy and sesame seeds on a hot griddle and grind it to make a fine paste. 3. Now roast the dry coconut and grind it properly. 4. Fry all the other ingredients separately in a little oil, except salt. 5. Grind the fried ingredients one by one. 6. Take a big bowl and combine all the ground ingredients. Sukka Mutton (dry mutton) What do we need:- ½ kg Mutton 2-3 medium Onions, finely chopped 2 Tomatoes 3 tsp red chilli powder (add according to your taste) 1 ½ tsp Garam masala powder 2 tbsp Coriander 4 tbsp Oil 2 tbsp dry coconut, grated and grinded to powder To be grinded to a paste:- 2 inch Ginger (adrak) 20 Garlic cloves (lehsun) 2 green chillies For the tempering:- 2-3 Bay leaves (tejpatta) 2 Black cardamom (badi elaichi) 2 one inch pieces of cinnamon 2-3 cloves (laung/lavang) How do we do it:- 1 Wash the mutton pieces nicely. In a mixing bowl marinate the mutton pieces with turmeric powder, red chilli powder, grounded masala and salt to taste. 2 keep it for half an hour. 3 Heat oil in a deep vessel. Add the masala in the tempering. 4 Add the chopped onion and sauté till golden. 5 Add the chopped tomatoes and sauté nicely. 6 Add the marinated mutton and sauté it in the masala and cook it in its own steam. Cover it with a deep plate and keep water on the plate and cook it in the steam. 7 When the mutton is half cooked add the salt, coconut powder and chopped coriander and cook it fully. 8 Make the mutton dry and off the flame. 9 Serve hot. Note:- Try not to add water for the cooking. Keep water on the covered plate above and cook it on steam. Keep adding water when it dries off. Make the mutton dry. Do not keep gravy.
Posted on: Thu, 30 Jan 2014 04:22:38 +0000
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