Pandhra rassa is chicken or mutton broth cooked with coconut. It is a famous recipe from Kolhapur served usually with the fiery tambda rassa.
- Cuisine Maharashtrian
- Course Appetizers
- Serves 8
- Method Stovetop
- Difficulty Hard
- Cook Time 1 hour(s)
1. Soak the cashewnuts, sesame seeds and poppy seeds in water for around 30 minutes. In a mixer add the dry spices along with the cashewnuts, sesame seeds and poppy seeds.
2. Add the coconut as well. Use water and blend into a fine paste. Set aside. Heat ghee in a pan. Add the bay leaves and garlic. Let the garlic cook. Also add in the onion. Cook till the onion is translucent.
3. Add in the chicken/mutton along with the salt. Let the meat brown a little. Add the ground paste and saute for a few minutes.
4. Add in the water or coconut water. You can also add in stock. Some people also prefer to pressure cook the meat with water before hand and add the stock that way. Mix everything well. Put the flame on simmer and let the rassa come to a rolling boil till the ghee separates and floats on top. Enjoy!