kolhapuri Mutton Rassa is a fiery and flavorful Maharashtrian curry from Kolhapur, known for it’s deep red colour, intence spice level, and rich, aromatic taste. It features tender mutton simmered in a spicy coconut based gravy with a distinctive kolhapuri masala.
Kolhapuri motton Rassa has a rich history that dates back to the maratha Empire. Traditionally, it was prepared during festivals, weddings and special occasions, symbolizing celebration and culinary expertise.
Kolhapuri mutton Rassa Recipe a famous and delicious dish of Maharashtra, originated in the city of Kolhapur. The recipe for this dish has been passed down for generations. Mutton Rassa is an important part of Kolhapur’s food culture, and is made on many special occasions.
Kolhapuri Mutton Rassa is an important and popular dish in the food culture of Maharashtra. This recipe originated in the city of Kolhapur and has been passed down as a heritage for many generations. This dish is known for its special spice flavor and simple method.
The spices and their specific method used to make Kolhapuri Mutton Rassa give it a special identity. These spices include garam masala, red chili, turmeric, and many other spices, which give this dish a special taste and aroma.
If you are new to making Kolhapuri motton Rassa Recipe, then you can also prepare the recipe according to the step by step instructions I have given and enjoy the Kolhapuri motton Rassa Recipe.
Ingredients
. 1 kg Mutton
. 4 pieces Onion, chopped
. 4 tablespoon oil
. Salt as per taste
. 1 teaspoon turmeric powder
. 4 tablespoon coriander seeds
. 6 Cups hot water
. 4 tablespoon sesame seeds
. 2 teaspoon cumin seeds
. 8 pieces black pappercorns
. 8 pieces cloves
. 2 inches cinnamon stick
. 2 teaspoon poppy seeds
. 4 pieces green cardamom pods
. 2 pieces star anise
. 1 cup Dry coconut
. 2 inches ginger
. 12 pieces garlic cloves
. 1 cup coriander leaves
. 4 tablespoon kanda lasun masala or chilli powder
How To Make kolhapuri motton Rassa Recipe
Marinate Mutton
1. To a large mixing bowl, add the following ingredients and mix well.
. 1 kg mutton (bone – in or boneless lamb/goat cut to 1 1/2 to 1.5 inch.
. Add salt to taste.
. 1 teaspoon turmeric powder.
. Add asafoetida to taste.
. Keep the mutton in the fridge or a cool place for 1 to 2 hours to marinate.
2. Prepare Mutton Broth
Heat pressure cooker with 2 tbsp oil.Add chopped onion, turmeric, and mutton. Sauté for 3 minutes.Add salt and 3 cups hot water. Cover and cook for 5 whistles.
3. Make White Paste
Roast coriander seeds, sesame seeds, cumin seeds, peppercorns, cloves, cinnamon, poppy seeds, cardamom, and star anise until aromatic. Grind into a powder.Roast dry coconut until golden brown. Grind into a paste with a little water.
4. Prepare Green Paste
Sauté chopped onion until transparent. Transfer to a mixer.Add ginger, garlic, and coriander leaves. Grind into a paste with water.
5. Cook Kolhapuri Mutton Rassa
Heat 3 tbsp oil in a pan. Add chopped onion and sauté.Add kanda lasun masala or red chili powder. Sauté until oil separates.Add green paste and white paste. Sauté until oil separates.Pour in mutton broth. Mix well.Add mutton masala and a little water. Cook for 5 minutes.Garnish with coriander and serve hot.
Pro Tips For Authentic Taste
1. Use bone-in mutton for a richer flavour and true depth to the gravy.
2. Roast the masala slowly on medium heat to avoid burning and to release maximum aroma.
3. Kolhapuri masala is important
Use homemade or quality store-bought Kolhapuri masala for that special spice and colour.
4. Use peanut oil or mutton fat (soft) if available – it adds a rustic flavour.
5. After combining everything, simmer the curry leaves – the longer it simmers, the more flavour it will develop.
6. Adjust the seasoning carefully – Kolhapuri food is hot, but it should not overpower the other flavours.
7. Add a spoonful of desi ghee at the end for extra richness and aroma.
8. Serve with bread or rice – It is best to use jowar bread for a traditional flavour.
FAQs
1. How spicy is Kolhapuri Rassa?
Authentically, it’s very spicy, thanks to Kolhapuri masala and red chilies. However, you can adjust the spice level by reducing the quantity of masala or using milder chilies.
2. What is Kolhapuri Mutton Rassa?
It’s a traditional Maharashtrian mutton curry from Kolhapur, known for its bold spices, deep red color, and thin, soupy consistency (rassa means “gravy”).
3. What cut of mutton is best for Rassa?
Use bone-in pieces like shoulder, neck, or ribs for rich flavor. Boneless pieces can be used, but they won’t give the same depth.
4. What is Kolhapuri Masala? Can I substitute it?
Kolhapuri masala is a dry spice mix with red chilies, garlic, sesame, dry coconut, and whole spices.
Substitute tip: Use a mix of red chili powder, garam masala, and a bit of dry coconut powder if unavailable, but the authentic taste may vary.
5. What can I serve with Mutton Rassa?
Traditionally served with
Jowar Bhakri (sorghum flatbread)
Steamed rice
Onion slices and lemon wedge
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Anandrao kharat
Indian Testy Recipe
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