Kolhapuri Pandhra Rassa

Ingredients list for Kolhapuri Pandhra Rassa

• 5 cups Mutton Stock
• 1 tablespoons Coconut Scraped
• 2 tablespoon Poppy seeds (khuskhus/posto)
• 3/4 cup Coconut scraped
• 2 measures Onions quartered
• 4 tablespoons Oil
• 1 inch stick Cinnamon
• 4-5 Green cardamoms
• 2-3 Black cardamoms
• 5-6 Cloves
• 1 blade Mace
• 2 Bay leaves
• 2 teaspoons Ginger paste
• 2 teaspoons Garlic paste
• to taste Salt
• a pinch Nutmeg grated
• 2 teaspoons White pepper powder
• 2 tablespoons Fresh coriander leaves chopped

Method

1. Dry roast sesame seeds in a pan. Soak poppy seeds in a quarter cup of warm water for fifteen to twenty minutes.
2. Boil sesame seeds and poppy seeds together in half a cup of water for five minutes and let it cool.
3. Drain and grind with coconut to a fine paste, adding a little water, if required. Boil onions in one cup of water for three to four minutes. Drain, cool and grind to a fine paste. Heat oil in a thick-bottomed pan, add cinnamon, green cardamoms, black cardamoms, cloves, mace and bay leaves. Sauté for a minute.
4. Add boiled onion paste, cook on medium heat for five to six minutes, stirring continuously. Ensure that most of the moisture is evaporated but do not brown the onion paste.
5. Add ginger paste, garlic paste and continue to cook on medium heat for fifteen seconds. Add sesame, poppy and coconut paste and continue to cook on medium heat for three to four minutes, stirring continuously.
6. Add mutton stock and bring it to a boil. Reduce heat and simmer for three to four minutes. Add salt, nutmeg, and white pepper powder dissolved in quarter cup water and mix well.
7. Simmer for another ten to fifteen minutes and serve hot garnished with coriander leaves.

Nutrition Info