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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.
For 4 servings
Pressure Cook the Mutton
Prepare the Kolhapuri Vatan (Masala Paste)
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.
This maharashtrian recipe takes 85 minutes to prepare and yields 4 servings. At 540.47 calories per serving with 39.93g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
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Cook the Tambda Rassa
Combine and Simmer
Garnish and Serve
This recipe can also be made with chicken, especially country chicken (gavran kombdi), for a robust flavor. Adjust the pressure cooking time accordingly (usually 2-3 whistles).
To make it less spicy, reduce the number of Sankeshwari chillies or deseed them before soaking. Using only Byadgi chillies will provide a vibrant red color with minimal heat.
A vegetarian version can be prepared using mushrooms, paneer, or boiled chickpeas. Use a flavorful vegetable stock instead of mutton stock for depth.
Mutton is an excellent source of high-quality protein, which is crucial for building and repairing tissues, muscle growth, and overall body function.
The curry is packed with spices like turmeric, ginger, garlic, and cloves, which have anti-inflammatory and antioxidant properties that can help support a healthy immune system.
Mutton provides heme iron, a form that is easily absorbed by the body. Iron is essential for forming hemoglobin, which carries oxygen in the blood and helps prevent anemia.
Tambda Rassa is a famous Maharashtrian mutton curry from Kolhapur. 'Tambda' means red and 'Rassa' means thin curry or juice. It's known for its fiery taste, thin consistency, and the layer of red oil that floats on top.
Tambda Rassa is a mixed bag. It's rich in protein and iron from the mutton and contains beneficial compounds from spices. However, it is also high in fat and sodium due to the generous use of oil and salt, so it should be consumed in moderation as part of a balanced diet.
One serving of Tambda Rassa (approximately 1 cup or 550g) contains around 450-550 calories. The exact count can vary based on the fat content of the mutton and the amount of oil used.
Both are from Kolhapur. Tambda Rassa is a red, spicy curry made with roasted onions, coconut, and red chillies. Pandhra Rassa ('white curry') is a milder, white-colored curry made from mutton stock, coconut milk, and subtle spices like white pepper and poppy seeds.
Yes. The heat primarily comes from the Sankeshwari red chillies and Kolhapuri masala. You can reduce the quantity of these or deseed the chillies before making the paste to lower the spice level significantly.
Leftover Tambda Rassa can be stored in an airtight container in the refrigerator for up to 3 days. The flavors often deepen overnight. Reheat thoroughly on the stovetop before serving.
This recipe goes great with these complete meals
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