Pandhra Rassa

" Pandhra Rassa " the white curry is a liked starter at Kolhapur. But are neither shorbas nor soups, they have to be sipped while having a mutton or chicken meal. It is generally serves with Tambda Rassa.

Pandhra Rassa

Ingredients

• Mutton - 250 Gms.
  
• Coconut Milk - 1 cup.
  
• Poppy seeds - 1 Table Spoon
  
• Dry Grated coconut -1/4 cup (take only white part of coconut.)
  
• Fennel Seeds (Badishop) - 1 Tea spoon
  
• White pepper powder -1/2 Tea spoon
  
• Ginger - 1 inch.
  
• Garlic - 7-8 cloves
  
• Pure ghee - 1 Tea spoon
  
• Cloves – 4-5
  
• Black pepper – 4
  
• Cinnamon – 1
  
• Salt to taste

Method

For Mutton Stock

• Boil mutton with one liter of water till mutton is cooked. We have to use this stock for Pandhra Rassa and mutton pieces for Sukka Mutton.
• Make a thin paste of Poppy seeds, Dry Grated coconut, Fennel Seeds , White pepper powder, Ginger and Garlic in a mixer. Heat pure ghee and put Cloves , Black pepper, Cinnamon into it. Now add Mutton stock into it. Add thin paste and salt into it and let it boil for 2 minutes. Now add coconut milk , mix it properly and immediately remove from the flame.Serve it with Tambda Rassa.