A fiery and iconic red mutton curry from Kolhapur, Maharashtra. This thin, spicy gravy, known as 'Tambda Rassa,' gets its vibrant color and intense flavor from a special blend of roasted spices and red chilies. A true taste of Kolhapuri cuisine.
Prep25 min
Cook60 min
Soak15 min
Servings4
Serving size: 1 serving
559cal
40gprotein
40gcarbs
Ingredients
500 g Mutton (Bone-in, cut into 2-inch pieces)
2 large Onion (1 thinly sliced for roasting, 1 finely chopped for curry)
0.25 cup Dry Coconut (Grated, also known as 'khopra')
6 whole Byadgi Red Chillies (Stems removed, provides color)
4 whole Sankeshwari Red Chillies (Stems removed, provides heat (adjust to preference))
Pillowy soft, pull-apart dinner rolls straight from the streets of Mumbai. These fluffy, slightly sweet buns are the perfect vehicle for scooping up rich Pav Bhaji or holding a crispy Vada. A simple, satisfying bake for any occasion.
Perfectly spiced Tambda Rassa with fluffy Pav – an aromatic, soul-satisfying and energy-giving meal!
This maharashtrian dish is perfect for breakfast. With 856.1800000000001 calories and 47.64g of protein per serving, it's a nutritious choice for your meal plan.
27gfat
0.5 tsp Black Peppercorns
5 whole Cloves
1 inch Cinnamon Stick
1 large Bay Leaf
4 tbsp Vegetable Oil
0.5 tsp Turmeric Powder (Divided use: 1/4 tsp for mutton, 1/4 tsp for curry)
2 tbsp Kolhapuri Masala (Can substitute with Kanda Lasun Masala)
1.5 tsp Salt (Divided use, adjust to taste)
6 cups Water (Approx. 2 cups for pressure cooking and 4 cups for gravy. Use hot water for gravy.)
2 tbsp Coriander Leaves (Freshly chopped, for garnish)
Instructions
1
Pressure Cook the Mutton
In a pressure cooker, combine the mutton pieces, 1/4 tsp of turmeric powder, 1/2 tsp of salt, and 2 cups of water.
Secure the lid and 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. Once open, carefully separate the cooked mutton pieces from the stock. Reserve both the mutton and the stock for later use.
2
Prepare the Kolhapuri Vatan (Masala Paste)
While the mutton is cooking, soak the Byadgi and Sankeshwari red chillies in 1/2 cup of hot water for at least 15 minutes to soften them.
In a heavy-bottomed pan (kadhai), dry roast the sliced onion on low-medium heat until it turns deep golden brown and slightly charred at the edges. Remove and set aside.
In the same pan, roast the grated dry coconut until it is fragrant and a uniform dark brown color. Be careful not to burn it. Remove and set aside.
Add the coriander seeds, cumin seeds, peppercorns, cloves, cinnamon stick, and bay leaf to the pan. Dry roast for 1-2 minutes until they release a rich aroma.
Let all roasted ingredients cool down completely. In a blender, combine the roasted onion, coconut, whole spices, soaked red chillies (along with the soaking water), ginger, and garlic. Grind to a very smooth, fine paste. Add a little more water if needed to facilitate grinding.
3
Cook the Tambda Rassa
Heat the vegetable oil in the same heavy-bottomed pan or a large pot over medium heat. The generous amount of oil is key for the signature 'tarri' (red oil layer).
Add the finely chopped onion and sauté for 5-7 minutes until it becomes soft and golden brown.
Add the prepared vatan (masala paste) to the pan. Sauté for 8-10 minutes, stirring continuously, until the paste darkens in color and oil begins to separate from the sides.
Stir in the remaining 1/4 tsp of turmeric powder and the Kolhapuri masala. Cook for another minute until the raw smell of the spices disappears.
4
Combine and Simmer
Add the cooked mutton pieces to the masala and stir well to coat them evenly. Sauté for 2-3 minutes.
Pour in the reserved mutton stock and approximately 4 cups of hot water. The consistency should be very thin, like a soup.
Add the remaining 1 tsp of salt, or adjust to your taste. Stir everything together.
Bring the curry to a vigorous boil. Then, reduce the heat to low, cover the pan, and let it simmer for at least 15-20 minutes. This allows the mutton to absorb the flavors and the 'tarri' to form on top.
Do not stir too much during the final simmer to allow the red oil layer to settle on the surface.
5
Garnish and Serve
Turn off the heat. Garnish with freshly chopped coriander leaves.
Serve the Tambda Rassa piping hot. It is traditionally enjoyed with Bhakri (jowar or bajra flatbread), chapati, or steamed rice.
Servings6
Serving size: 1 serving
297cal
7gprotein
54gcarbs
5gfat
Ingredients
3 cup maida (approx 375g)
1.5 tsp instant dry yeast
2 tbsp sugar
1 tsp salt
0.5 cup milk (warm)
0.5 cup water (warm, adjust as needed)
2 tbsp butter (melted)
1 tbsp butter for brushing (melted)
Instructions
1
Activate the yeast. In a small bowl, combine the warm milk, warm water, sugar, and instant yeast. Stir gently and let it sit for 5-10 minutes until the mixture becomes frothy.
2
Make the dough. In a large mixing bowl, whisk together the all-purpose flour and salt. Pour in the frothy yeast mixture and the 2 tbsp of melted butter. Mix with a spatula or your hands until a shaggy dough forms.
3
Knead the dough. Transfer the dough to a lightly floured surface. Knead for 8-10 minutes until the dough is smooth, soft, and elastic. It should spring back when you press it lightly.
4
First proofing. Place the dough in a lightly greased bowl and cover it with a damp cloth or plastic wrap. Let it rise in a warm place for 60-75 minutes, or until it has doubled in size.
5
Shape the pav. Gently punch down the risen dough to release the air. Divide the dough into 12 equal portions. Roll each portion into a smooth ball, tucking the edges underneath. Grease a 9x9 inch baking pan. Arrange the dough balls in the pan, placing them close enough to touch each other as they rise.
6
Second proofing. Cover the pan with a damp cloth and let the pav rise again for about 30 minutes, or until they are puffy and have almost doubled.
7
Bake the pav. Preheat your oven to 375°F (190°C). Gently brush the tops of the risen pav with the 2 tbsp of milk. Bake for 15-20 minutes, or until they are golden brown on top. If they brown too quickly, you can cover them loosely with aluminum foil for the last 5 minutes.
8
Finish and serve. As soon as the pav come out of the oven, brush them generously with the remaining 1 tbsp of melted butter. Let them cool in the pan for a few minutes before transferring to a wire rack. Serve warm.