Pandhara Rassa
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- Pandhara Rassa
Recipe
Ingredients
For the Curry (Rassa)
- Chicken or Mutton: 500 grams, cleaned and cut into pieces
- Tiger Pandhara Rassa Masala: 3-4 tbsp (adjust to taste)
- Onions: 1 medium, finely chopped
- Coconut Milk: 1 cup
- Fresh Cream (optional): 2 tbsp
- Ginger-Garlic Paste: 1 tbsp
- Green Chilies: 2-3, slit (optional for extra spice)
- Cloves: 3-4
- Green Cardamom: 2
- Cinnamon Stick: 1 small piece
- Bay Leaf: 1
- Ghee: 2 tbsp
- Salt: To taste
- Water: 2-3 cups (adjust based on desired consistency)
For Garnishing
- Coriander Leaves: 2 tbsp, chopped
- Lemon Wedges: For serving
Instructions
- 1. Cook the Chicken/Mutton :
- In a pressure cooker or pot, add chicken or mutton pieces, 1 tsp Tiger Pandhara Rassa Masala, and a pinch of salt.
- Add 1 cup of water and cook until the meat is tender: Chicken: Cook for 15-20 minutes in a pot or 1-2 whistles in a pressure cooker. Mutton: Cook for 40-50 minutes in a pot or 4-5 whistles in a pressure cooker.
- Reserve the cooked meat and its broth for later.
- 2. Prepare the Tempering :
- Heat ghee in a heavy-bottomed pan.
- Add cloves, cardamom, cinnamon stick, and bay leaf. Sauté until aromatic.
- Add finely chopped onions and sauté until translucent.
- Stir in ginger-garlic paste and cook until the raw smell disappears.
- 3. Add the Masala and Coconut Milk :
- Add Tiger Pandhara Rassa Masala and green chilies. Sauté for 1-2 minutes.
- Stir in the reserved broth from the cooked meat. Mix well.
- Add coconut milk and simmer for 5-7 minutes, ensuring the flavors blend.
- 4. Add the Meat :
- Add the cooked chicken/mutton to the prepared curry.
- Adjust the consistency by adding more water if needed.
- Simmer for another 5 minutes.
- 5. Final Touch :
- Stir in fresh cream (optional) for a richer texture.
- Check and adjust salt to taste.
- 6. Garnish and Serve :
- Garnish with freshly chopped coriander leaves.
- Serve hot with steamed rice, bhakri, or chapati, along with lemon wedges.
Tips
- For a richer flavor, use homemade coconut milk or add a few cashews blended into a paste.
- Adjust the spice level by adding green chilies or reducing Tiger Pandhara Rassa Masala.
- Bone-in meat enhances the flavor of the rassa.
