[vc_row top_margin=”0″ bottom_margin=”0″ css=”.vc_custom_1494225050771{margin: 0px !important;border-width: 0px !important;padding: 0px !important;background-color: #fef5f1 !important;}”][vc_column css=”.vc_custom_1494225088589{margin: 0px !important;border-width: 0px !important;padding: 0px !important;}”][vc_row_inner css=”.vc_custom_1494225073793{margin: 0px !important;border-width: 0px !important;padding: 0px !important;}”][vc_column_inner css=”.vc_custom_1494225109438{margin: 0px !important;border-width: 0px !important;padding: 0px !important;}”][vc_empty_space height=”20″ css=”.vc_custom_1493986462963{margin-top: 0px !important;margin-right: 0px !important;margin-bottom: 0px !important;margin-left: 0px !important;border-top-width: 0px !important;border-right-width: 0px !important;border-bottom-width: 0px !important;border-left-width: 0px !important;padding-top: 0px !important;padding-right: 0px !important;padding-bottom: 0px !important;padding-left: 0px !important;}”][/vc_column_inner][/vc_row_inner][vc_row_inner css=”.vc_custom_1494225138822{margin: 0px !important;border-width: 0px !important;padding: 0px !important;}”][vc_column_inner width=”1/6″ css=”.vc_custom_1494225161564{margin-top: 0px !important;margin-right: 0px !important;margin-bottom: 0px !important;margin-left: 0px !important;border-top-width: 0px !important;border-right-width: 0px !important;border-bottom-width: 0px !important;border-left-width: 0px !important;padding-top: 0px !important;padding-right: 0px !important;padding-bottom: 0px !important;padding-left: 0px !important;}”][vc_column_text css=”.vc_custom_1517557209098{margin-top: 0px !important;margin-right: 0px !important;margin-bottom: 0px !important;margin-left: 0px !important;border-top-width: 0px !important;border-right-width: 0px !important;border-bottom-width: 0px !important;border-left-width: 0px !important;padding-top: 10px !important;padding-right: 0px !important;padding-bottom: 10px !important;padding-left: 0px !important;border-left-style: solid !important;border-right-style: solid !important;border-top-style: solid !important;border-bottom-style: solid !important;}”]
[/vc_column_text][vc_column_text][whatsapp][/vc_column_text][/vc_column_inner][vc_column_inner width=”1/2″ css=”.vc_custom_1494226584379{margin-top: 0px !important;margin-right: 0px !important;margin-bottom: 0px !important;margin-left: 0px !important;border-top-width: 0px !important;border-right-width: 1px !important;border-bottom-width: 0px !important;border-left-width: 0px !important;padding-top: 0px !important;padding-right: 0px !important;padding-bottom: 0px !important;padding-left: 0px !important;border-left-color: #ed1779 !important;border-left-style: solid !important;border-right-color: #ed1779 !important;border-right-style: solid !important;border-top-color: #ed1779 !important;border-top-style: solid !important;border-bottom-color: #ed1779 !important;border-bottom-style: solid !important;}”][vc_column_text css=”.vc_custom_1519967415080{margin-top: 0px !important;margin-right: 15px !important;margin-bottom: 0px !important;margin-left: 0px !important;border-top-width: 0px !important;border-right-width: 0px !important;border-bottom-width: 0px !important;border-left-width: 0px !important;padding-top: 0px !important;padding-right: 0px !important;padding-bottom: 0px !important;padding-left: 0px !important;}”]Kolhapuri Tambda Rassa (Marathi: कोल्हापुरी तांबडा रस्सा) is a majestic iconic mutton dish that originated in Kolhapur in Maharashtra. The Kolhapuri Tambda Rassa red curry is both hot and inviting.
500g Mutton | fleshy pieces
STEP1
Heat a frying pan on low heat and dry roast 2 Tbs desiccated coconut powder, till light brown. Remove from pan. In the same pan dry roast 1 tsp poppy seed and 1 tsp sesame seed together till light brown. Remove from pan. Mix with the roasted coconut. Keep aside.
STEP2
Heat 2 Tbs oil in a frying pan at low heat; add 6 garlic cloves (chopped fine) and fry till all the pieces are evenly brown. Drain off oil and put it into a grinder. In the same hot oil add ½ tsp mustard seed, ¼ tsp fenugreek seed, 2 tsp coriander seed and 100g onion (sliced thin). Stir fry till the onion is evenly caramel brown. Remove heat and add 4 tsp kolhapuri masala stir-in well for 15 seconds. Put this mixture also into the grinder and add to it 5 tsp Kashmiri chili powder, 2 pinch nutmeg powder, 2 pinch mace powder, 1 green chili—more if desired—½ tsp turmeric powder, ½ cup coriander leaf (chopped), the dry roasted mixture—from Step1—and ¼ cup cold water to whip up paste. Grind to fine paste. Keep aside.
STEP3
Place 2 cup water to boil just before commencing the next step.
STEP4
Heat on high 6 Tbs oil in a pressure cooker. Add 2 tej patta, stir for few seconds and then add 200g onion (chopped fine). Fry till onions are light brown. Add 1 Tbs ginger-garlic paste and stir-fry for 30 seconds. Add the mutton pieces and stir fry till pieces are firm and brown—usually takes 2 minutes. Add the boiling water—from Step3—and salt (to taste). Mix well. Close cooker and cook on low heat for 30 minutes. Open the cooker when the steam is released naturally. Add the cooking paste—from Step2—mix well and continue to cook without pressure for another 15 minutes. Adjust gravy—should be thick, not dry. Add juice of 1 lime. Mix well. Remove from heat and serve after 5 minutes.
If you liked Kolhapuri Tambda Rassa, you may also like:
• Khandeshi Mutton Curry
• Pepper Mutton Fry
• Mutton Paya Masala[/vc_column_text][/vc_column_inner][vc_column_inner width=”1/3″ css=”.vc_custom_1495963973375{margin-top: 0px !important;margin-right: 100px !important;margin-bottom: 0px !important;margin-left: 0px !important;border-top-width: 0px !important;border-right-width: 0px !important;border-bottom-width: 0px !important;border-left-width: 0px !important;padding-top: 0px !important;padding-right: 0px !important;padding-bottom: 0px !important;padding-left: 0px !important;}”][vc_widget_sidebar sidebar_id=”hb-default-sidebar”][vc_column_text css=”.vc_custom_1517558084987{margin-top: -28px !important;margin-right: 25px !important;margin-bottom: 0px !important;margin-left: 0px !important;border-top-width: 0px !important;border-right-width: 0px !important;border-bottom-width: 0px !important;border-left-width: 0px !important;padding-top: 0px !important;padding-right: 0px !important;padding-bottom: 0px !important;padding-left: 0px !important;}”]kolhapuri masala is used for preparing tambda rassa (red gravy) is a majestic iconic mutton dish that everyone must taste at least once in their lifetime.kolhapuri masala makes it possible for everyone in the world to have this once in a lifetime experience often. However, it can also be used for making the chicken version of tambda rassa and and the Kolhapuri missal. This masala can do more; one user has submitted a Kolhapuri biryani recipe using this masala. So try your own stuff too.
INGREDIENTS
Red Chili, Coriander Seed, Cumin Seed, Sesame Seed, Fennel Seed, Caraway Seed, Poppy Seed (khus-khus), Cassia Leaf, Mace, Nutmeg, Black Cardamom, Stone Flower, Cinnamon, Star Anise, Cardamom, Clove, and Black Pepper
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