KOLHAPURI MASALA

Wishlist
PRODUCT

Vegetarian Symbol


— SUITABLE FOR PURE VEGETARIAN FOOD —

Vegetarian Symbol

— SUITABLE FOR PURE VEGETARIAN FOOD —

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

USAGE
Typically 4 tsp for ½ kg (1 lb) of mutton/chicken. 3 tsp for one cup of lentil for missal.

BEST BEFORE
12 months from date of packaging

KEEP SPICES/SEASONINGS FRESH LONGER
(This product is packed in PET jar with tight lid)
Store in a cool dry place – Away from sunlight and heat – Keep lid tightly closed after use – Don’t expose jar to temperature over 65° C – Use dry spoon

Mutton Tambda Rassa - QR
MUTTON TAMBDA RASSA
PDF Download Icon

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.


KEEP SPICES/SEASONINGS FRESH LONGER

(This product is packed in PET jar with tight lid )

  • Use dry spoon only
  • Store in a cool dry place
  • Store away from sunlight and heat
  • Keep lid tightly closed after use
  • Do not expose PET jars to temperature over 65° C

BEST BEFORE

12 months from date of packaging

USE BEFORE

18 months from date of packaging

Reviews

There are no reviews yet.

Only logged in customers who have purchased this product may leave a review.

FSSAI Logo

REG NO: 21521121000047

SHIPPING
Free Delivery

CURRENTLY OUR PRODUCTS ARE SHIPPED TO MAHARASHTRA STATE ONLY

For orders below Rs 600 flat rate shipping:

Rs 60 to Mumbai and Pune

Rs 100 to rest of Maharashtra