How to make Pandhra Rassa - A Kohlapuri recipe by Chef Ranveer Brar

Unlike the usual expectation of extra spice from Kolhapuri-style dishes. The Pandhra Rassa
is a mildly spiced and aromatic white gravy broth made with either mutton or chicken.
Preparation Time: 15 Minutes
Cooking Time: 1 Hour 20 Minutes
Serves: 4
Course: Main
INGREDIENTS:
For Stock
• 1 kg mutton (medium-sized pieces with bones)
• Salt as required
For Gravy
2 tbsp ghee
• 2 bay leaf
• 3-4 black peppercorns
• 1 cup onion paste
• 1 tbsp ginger-garlic paste
• 3 cups mutton stock
• 2 tbsp badam paste
(blanched and skinned)
• 2 tbsp fresh coconut paste
• Fresh coriander for garnish
Tempering
• 1 tbsp ghee
• 3-4 dried bedgi chilli
PROCESS:
Stock
Take 6 cups of water in a stock pot.
• Add in mutton pieces and season with salt.
• Give it a stir and partially cover the pot with a lid.
• Let this cook for 45-50 minutes or until it is tender. Keep stirring occasionally.
• Remove the cooked mutton pieces in a bowl and keep it aside. Also keep the stock aside separately. It should be a minimum of 3 cups.
Gravy
• Heat ghee in a pot.
• Add bay leaf and peppercorns and let them fry for half a minute.
• Add onion paste and cook on a low flame for 5-6 minutes. Make sure the onion paste doesn't change colour. Cook until the raw taste of the onion goes away.
• Now keep the onion paste at one side of the pot and add ginger-garlic paste and sauté it for a minute.
• Mix everything well.
• Add the prepared mutton stock and mix. Cook this for 4-5 minutes on a medium high flame and let it come to a boil.
• Lower the flame and then add coconut paste and badam paste. Let it cook for another 4-5 minutes. Keep stirring to avoid curdling.
• Now add in the cooked mutton pieces and mix. Cook the pandhra rassa for another 8-10 minutes on low flame.
Tempering
• Heat ghee in a pan.
• Add dry bedgi chilli in hot oil and let it fry for half a minute.
• Take off the flame and pour it over the prepared rassa and mix.
• Give the pandhra rassa a last mix and then turn off the flame.
• Garnish with fresh coriander leaves and serve hot