Sunday, March 15, 2009

Pandhra Rassa (White mutton curry)

Pandhra Rassa, nothing but a Maharashtrian mutton soup. It is generally serves with Tambda Rassa. This is very healthy.


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


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 Tamda Rassa.


Varsha said...

Yummy, I love pandhara rassa and mutton. Shall try this. Thanks

Anonymous said...

Thanks,for your making of pandhara rassa reciepe

Related Posts Plugin for WordPress, Blogger...