A fiery and aromatic mutton curry from Maharashtra, featuring tender meat in a thin, spicy gravy. This traditional dish gets its deep flavor from a special roasted coconut and onion masala, perfect for serving with bhakri or steamed rice.
Prep25 min
Cook75 min
Servings4
Serving size: 1 serving
539cal
54gprotein
16gcarbs
28g
Ingredients
750 g Mutton (Bone-in, curry cut)
0.25 cup Curd (Plain, full-fat)
1 tbsp Ginger Garlic Paste (For marinade)
0.5 tsp Turmeric Powder
1.5 tsp Salt (Adjust to taste)
0.5 cup Dried Coconut (Grated or thinly sliced (khobra))
3 medium Onion (1 sliced for masala, 2 finely chopped for curry)
A rustic, gluten-free flatbread from Maharashtra made with rice flour. This soft, slightly chewy bhakri is the perfect vehicle for scooping up spicy curries and vegetables. A simple, wholesome, and traditional staple.
Prep15 min
Cook25 min
Servings8
Serving size: 1 serving
About Mutton Rassa with Tandlachi Bhakri
Perfectly spiced Mutton Rassa with soft Tandlachi Bhakri - a soul-satisfying and energy-giving meal!
This maharashtrian dish is perfect for breakfast. With 709.86 calories and 56.9g of protein per serving, it's a nutritious choice for your meal plan.
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1 tsp Red Chilli Powder (For heat, adjust as needed)
1 tsp Coriander Powder
1.5 tsp Mutton Masala (Or Goda Masala)
4 cup Hot Water
3 tbsp Coriander Leaves (Freshly chopped, for garnish)
Instructions
1
Marinate the Mutton
In a large bowl, combine the mutton pieces, curd, ginger-garlic paste, turmeric powder, and 1 teaspoon of salt.
Mix thoroughly to ensure each piece is well-coated.
Cover the bowl and let it marinate for at least 30 minutes at room temperature, or up to 4 hours in the refrigerator.
2
Prepare the Masala Paste (Vatan)
Heat a pan or tawa over medium flame. Dry roast the grated dried coconut, stirring continuously for 2-3 minutes until it turns a deep golden brown and becomes fragrant. Remove and set aside.
In the same pan, add 1 teaspoon of oil. Add the sliced onion and roast for 7-8 minutes, until it develops dark brown, almost charred spots and softens completely.
Allow the roasted coconut and onion to cool down completely.
In a grinder jar, combine the cooled coconut, onion, garlic cloves, ginger, and green chillies. Grind to a very smooth paste, adding 2-3 tablespoons of water if needed to help with grinding. This is your 'vatan'.
3
Sauté the Base
Heat the remaining oil in a pressure cooker over medium heat. Once hot, add the bay leaf.
Add the 2 finely chopped onions and sauté for 6-8 minutes until they turn soft and golden brown.
Add the prepared vatan (masala paste) to the cooker. Cook for 8-10 minutes, stirring frequently, until the paste darkens in color, thickens, and you see oil separating from the sides.
Lower the heat, then add the Kashmiri red chilli powder, red chilli powder, and coriander powder. Sauté for 30-40 seconds until the spices are aromatic.
4
Cook the Mutton
Add the marinated mutton pieces to the pressure cooker. Increase the heat to medium-high and sear the mutton for 5-7 minutes, stirring until it's well-browned on all sides and coated with the masala.
Pour in 4 cups of hot water and the remaining 0.5 teaspoon of salt. Stir well, scraping any bits stuck to the bottom of the cooker.
Bring the curry to a boil.
5
Pressure Cook and Finish
Secure the lid of the pressure cooker. Cook on high heat until the first whistle.
Reduce the heat to medium-low and cook for about 25-30 minutes (approximately 7-8 whistles, depending on your cooker and the tenderness of the mutton).
Turn off the heat and allow the pressure to release naturally. This can take 10-15 minutes.
Once the pressure is gone, carefully open the lid. You should see a vibrant red layer of oil (called 'tari' or 'kat') on top.
Stir in the mutton masala. Simmer the curry on low heat, uncovered, for another 5-7 minutes to allow the flavors to meld together.
Check the seasoning and add more salt if necessary. Garnish with freshly chopped coriander leaves and serve hot.
171cal
3gprotein
30gcarbs
4gfat
Ingredients
2 cup Rice Flour (Also known as Tandlache Peeth)
1.5 cup Water (Must be at a rolling boil)
0.5 tsp Salt
2 tbsp Ghee (Optional, for serving)
Instructions
1
Prepare the Dough
In a large, heatproof bowl, place 2 cups of rice flour.
In a saucepan, bring 1.5 cups of water to a vigorous, rolling boil. Add the salt to the boiling water and stir.
Immediately pour the boiling water over the rice flour. Using a sturdy spoon or spatula, mix quickly until the flour is moistened and a shaggy dough forms. Be cautious as the mixture is extremely hot.
Cover the bowl with a lid or plate and let the dough steam for 5-7 minutes. This step is crucial for making the bhakri soft and pliable.
Once the dough is cool enough to handle but still quite warm, dip your hands in cool water and begin to knead. Knead for 4-5 minutes, using the heel of your palm to press and stretch the dough until it is completely smooth, soft, and crack-free.
2
Shape the Bhakris
Divide the smooth dough into 8 equal portions and roll them into smooth balls. Keep the dough balls covered with a damp cloth to prevent them from drying out.
Take one dough ball and flatten it slightly. Generously dust your work surface and the dough ball with dry rice flour.
Using your palm and fingertips, gently pat and press the dough, rotating it as you go, to form an even, circular disc about 5-6 inches in diameter and about 2-3 mm thick. If you are not comfortable patting by hand, you can use a rolling pin very gently.
3
Cook the Bhakris
Heat a cast-iron tawa or a non-stick skillet over medium-high heat. The tawa must be hot before you start.
Carefully lift the shaped bhakri and place it on the hot tawa, dusted side up.
After 30-40 seconds, when the top surface starts to look slightly dry, use your fingers or a silicone brush to apply a thin, even layer of water all over the top surface.
Allow the water to evaporate completely, which takes about another 30-40 seconds. The color of the bhakri will change slightly.
Flip the bhakri. Cook the second side for about 1-1.5 minutes, pressing down gently with a spatula, until light golden-brown spots appear.
Flip it one last time. To make it puff, you can either press the edges with a folded kitchen towel on the tawa, or use tongs to carefully place it directly on a medium gas flame for a few seconds until it puffs up like a balloon.
Repeat the shaping and cooking process for all remaining dough balls.
4
Serve
Once cooked, transfer the hot bhakri to a plate or a roti basket.
If desired, smear a little ghee on top while it's still hot.
Serve immediately with traditional Maharashtrian accompaniments like Pithla, Zunka, Baingan Bharta, or any spicy curry.
