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A classic Kolhapuri white curry made from a rich mutton stock and a creamy coconut-cashew paste. This aromatic, mildly spiced gravy is a comforting and flavorful dish, perfect with Bhakri or steamed rice.
For 4 servings
Prepare the Mutton Stock
Create the White Paste (Vatan)
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A classic Kolhapuri white curry made from a rich mutton stock and a creamy coconut-cashew paste. This aromatic, mildly spiced gravy is a comforting and flavorful dish, perfect with Bhakri or steamed rice.
This maharashtrian recipe takes 80 minutes to prepare and yields 4 servings. At 361.03 calories per serving with 36.79g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Assemble the Pandhra Rassa
Garnish and Serve
Replace mutton with paneer, mushrooms, or mixed vegetables like cauliflower and potatoes. Use a flavorful vegetable stock instead of mutton stock.
For an even creamier and richer texture, stir in 1/4 cup of fresh cream or thick coconut milk at the very end, just before turning off the heat.
Increase the number of green chilies in the paste or add a pinch of white pepper powder along with the salt for extra heat without altering the color.
Mutton is a high-quality protein source, crucial for building and repairing tissues, muscle maintenance, and overall body function.
The stock made from bone-in mutton is a natural source of collagen, gelatin, and minerals like calcium, which contribute to strong bones and healthy joints.
Coconut and cashews contain beneficial fats, including medium-chain triglycerides (MCTs) and monounsaturated fats, which provide sustained energy and support heart health.
One serving of Pandhra Rassa (approximately 1.5 cups) contains around 450-550 calories, depending on the fat content of the mutton and the amount of ghee used.
Pandhra Rassa can be part of a balanced diet. It is rich in protein from mutton, which is essential for muscle growth and repair. The coconut and cashews provide healthy fats. However, it is also high in saturated fat and calories, so it should be consumed in moderation.
Yes, you can substitute mutton with bone-in chicken. The cooking time for the chicken stock will be shorter, around 20-25 minutes in a pressure cooker (3-4 whistles).
The curry can split if it's boiled vigorously after adding the coconut-based paste. Coconut is sensitive to high heat. Always simmer the rassa on a low flame to prevent it from curdling.
Both are famous Kolhapuri curries. Pandhra Rassa is a 'white curry' made with a coconut, cashew, and poppy seed base, making it mild and creamy. Tambda Rassa is a 'red curry' that is fiery and spicy, getting its color and heat from a special Kolhapuri spice blend and red chilies.
Yes, you can. To make the mutton stock in a regular pot, cover and cook the mutton on low heat for about 1.5 to 2 hours, or until it is completely tender. You may need to add more water during the cooking process.