An intensely flavorful and spicy mutton curry from Maharashtra. This authentic recipe features tender mutton simmered in a fiery thin gravy, made with a special blend of roasted spices and coconut.
A rustic, gluten-free flatbread from Maharashtra made with sorghum flour. This wholesome bhakri is traditionally patted by hand and cooked on a griddle until it puffs up beautifully. Perfect with spicy curries or chutneys.
Crisp, tangy onion rings tossed in a zesty mix of Indian spices and lemon juice. This simple North Indian salad is the perfect, refreshing accompaniment to rich curries and grilled meats, ready in minutes.
About Kolhapuri Mutton Rassa, Jowar Bhakri and Lachha Pyaaz
Soul-satisfying Kolhapuri Mutton Rassa with fiber-rich Jowar Bhakri. A perfectly spiced, energy-giving feast!
This maharashtrian dish is perfect for lunch. With 814.3599999999999 calories and 47.3g of protein per serving, it's a nutritious choice for your meal plan.
fat
2 tbsp Coriander Seeds
1 tsp Cumin Seeds
1 tsp Black Peppercorns
5 pcs Cloves
1 inch Cinnamon Stick
1 tbsp Sesame Seeds
8 pcs Byadgi Dry Red Chillies (for color and mild heat)
4 pcs Lavangi Dry Red Chillies (for intense heat, adjust to preference)
1 tsp Kashmiri Red Chilli Powder (for extra color)
4 cup Hot Water (divided, plus more for grinding masala)
3 tbsp Coriander Leaves (freshly chopped, for garnish)
Instructions
1
Pressure Cook the Mutton
In a pressure cooker, heat 2 tbsp of oil over medium heat. Add half of the sliced onions and sauté for 3-4 minutes until translucent.
Add the ginger-garlic paste and sauté for another minute until fragrant.
Add the mutton pieces, 0.5 tsp turmeric powder, and 1 tsp salt. Sauté on high heat for 5-7 minutes until the mutton is well-seared on all sides.
Pour in 2 cups of hot water, stir well, and secure the lid. Pressure cook on medium heat for 5-6 whistles, or for about 20-25 minutes, until the mutton is tender.
Allow the pressure to release naturally. Open the cooker, separate the mutton pieces from the stock (broth), and set both aside.
2
Prepare the Kolhapuri Masala Paste
In a heavy-bottomed pan, dry roast the grated dry coconut on low heat, stirring continuously until it turns a deep golden brown. Remove and set aside.
In the same pan, heat 1 tbsp of oil. Add the remaining sliced onions and fry until they are dark brown and caramelized. Remove and set aside.
In the same pan, dry roast the coriander seeds, cumin seeds, peppercorns, cloves, cinnamon stick, and sesame seeds on low heat for 1-2 minutes until they release a rich aroma.
Add the Byadgi and Lavangi dry red chilies to the pan and roast for 30-40 seconds more. Be careful not to burn them.
Let all the roasted ingredients cool down completely to room temperature.
Transfer the cooled roasted coconut, fried onion, whole spices, chilies, fresh ginger, and garlic cloves to a grinder jar. Grind to a very smooth paste, adding a few tablespoons of water as needed to facilitate grinding.
3
Assemble the Mutton Rassa
Heat the remaining 2 tbsp of oil in a large, deep pot (handi) over medium heat.
Add the ground Kolhapuri masala paste. Sauté on medium-low heat for 8-10 minutes, stirring frequently. The paste will darken, and you'll see oil separating from the sides, which is crucial for flavor development.
Stir in the Kashmiri red chilli powder and the remaining 0.25 tsp of turmeric powder. Cook for one more minute.
Add the cooked mutton pieces and mix thoroughly to coat them with the masala. Sauté for 2-3 minutes.
Pour in the reserved mutton stock and approximately 2 cups of hot water to achieve the classic thin, soupy consistency of a 'rassa'.
Add the remaining 0.5 tsp of salt (or to taste), stir well, and bring the curry to a rolling boil.
Reduce the heat to low, cover the pot, and let it simmer gently for 15-20 minutes. This allows the flavors to meld beautifully and a signature layer of red oil, known as 'tarri' or 'kat', to form on top.
4
Garnish and Serve
Turn off the heat and garnish generously with freshly chopped coriander leaves.
Let the curry rest for 10 minutes before serving. Serve the Kolhapuri Mutton Rassa hot with traditional accompaniments like Jowar Bhakri, Chapati, or steamed rice.
262cal
8gprotein
44gcarbs
8gfat
Ingredients
2 cup jowar atta
1.5 cup hot water (for kneading)
0.75 tsp salt
2 tbsp ghee (optional, for serving)
Instructions
1
Prepare the dough: In a large bowl, mix together the jowar flour and salt. Gradually pour in the hot water while mixing with a spoon. The water should be hot but manageable to touch. Once the flour comes together, knead it with the heel of your palm for 5-7 minutes until you get a smooth, soft, and pliable dough. It should not be sticky. Cover the dough with a damp cloth and let it rest for 10 minutes.
2
Divide the dough into equal portions.
3
Pat the bhakri: Take one portion of the dough and roll it into a smooth ball. Sprinkle some dry jowar flour on a clean, flat surface or a chakla (rolling board). Place the dough ball on the floured surface and gently flatten it with your palm. Using your fingers and palm, start patting the dough, rotating it simultaneously to form an even, thin circle of about 5-6 inches in diameter. Dust with more flour as needed to prevent sticking.
4
Cook the bhakri: Heat a cast iron tawa or griddle over medium-high heat. It should be hot before you place the bhakri on it. Carefully lift the patted bhakri and place it on the hot tawa. Sprinkle a little water on the top surface and spread it evenly with your fingers. Cook for about 1 minute, until the water evaporates and the top looks dry. Flip the bhakri and cook the other side for another 1-2 minutes, until light brown spots appear. Using tongs, lift the bhakri and place it directly on a medium flame. It will puff up like a balloon. Flip and cook the other side on the direct flame for a few seconds. Avoid burning it. Repeat the process for all the remaining dough balls.
5
Serve the Jowar Bhakri immediately, smearing a little ghee on top if you like.
1 tsp Kashmiri Red Chilli Powder (Adjust to your spice preference)
1 tsp Chaat Masala
0.5 tsp Salt (Or use a mix of black salt and regular salt)
1 pc Green Chilli (Finely chopped, optional for extra heat)
2 tbsp Coriander Leaves (Freshly chopped, for garnish)
Instructions
1
Prepare the Onions
Peel the red onions and slice them into thin, uniform rings, about 1/8-inch thick. A mandoline slicer works best for this.
Gently separate the slices into individual rings and place them in a large bowl.
2
Soak for Crispness
Add the ice cubes and cold water to the bowl, ensuring all onion rings are fully submerged.
Let the onions soak for 10-15 minutes. This crucial step makes them incredibly crisp and mellows their sharp, pungent flavor.
3
Drain and Dry Thoroughly
Drain the onions completely using a colander.
Spread the onion rings on a clean kitchen towel or paper towels and pat them completely dry. Removing all excess moisture is key to preventing a watery salad.
4
Season and Toss
Transfer the dry onion rings to a clean mixing bowl.
