Kolhapuri Pandhara Rassa(Chicken/Mutton Broth with Coconut Milk and Spices)

What is Kolhapuri Padhara rassa? It is famous dish from Kolhapur, Kolhapur is actually a city from Maharashtra state of India. Padhara rassa is like a 'soup' made up from chicken/mutton broth and coconut milk with addition of onion cashew paste and some spices. 

Kolhapur is a foodie paradise. Kolhapuri food is world famous for its taste and traditional Delicacies. 

Here I am giving one of special kolhapur recipe "Padhara Rassa". 

Making Padhara rassa is 4 step process. 

1. Preparing Chicken/mutton broth - taking broth from cooked chicken or mutton(goat/lamb)
2. Preparing Coconut milk - preparing coconut milk from fresh coconut(frozen with work)
3. Preparing Masala paste - simply grinding sauteed onion and few spices
4. Making Pandhara rassa - Bringing to boil all broth, coconut milk, masala paste and some more spices. 

Thats it. Enjoy~!!

Time:20 minutes (excluding time required for making coconut milk)

Serve: 5-6 people

Ingredients:

1/2 Kg(1 lb) mutton(lamb/goat meat) / chicken ( I used chicken)

2 cups whole fresh coconut(grated)(or ready made coconut milk)
2 green chilies(chopped)
2-3 tbsp coriander leaves(finely chopped) to garnish

1 tsp oil

1 tsp sugar to taste
Salt to taste 

:: Masala Paste::

1 medium onion(chopped)

5-8 cashew nuts

2 tbsp poppy seeds

2 tbsp white sesame seeds

::Spices::
7-8 black pepper(crushed)

3 1″ inch cinnamon stick

4-5 cloves
1 star anise
2 green cardamon

Method:

1. Soak cashew nuts, sesame seeds and poppy seeds in warm water for 1 hr or more.

2. Heat oil in deep pot, saute onion till translucent.(see note 1) Keep aside to cool.

3. In same pot, add 7-8 cups water, chicken/mutton pieces and salt . Cook on high flame till chicken/mutton is cooked. Or Pressure cook for 3 whistle until cooked.(see note 3)

4. Meanwhile, grind grated fresh coconut to fine paste add little water as required. Take out coconut milk by putting grated coconut paste into a thin muslin cloth (to strain), strain to take out all milk from coconut. (see note 3)

5. Grind soaked cashew nuts, onions, sesame seed and poppy seeds to a smooth paste.

6. Take out about 4-5 cups chicken/mutton broth from cooked chicken/mutton. 

7. Heat another deep pot on medium heat, add chicken broth, coconut milk, onion cashew paste and spices like crushed black pepper, star anise, cardamon, cloves, cinnamon stick and 2 green chilies.

8. Season with salt and sugar. Bring it to boil. Garnish with chopped coriander leaves.(see note 4)

9. Serve hot with fiery Kolhapuri tamda rassa, mutton/chicken gravy, roti, and variety of rice.

Note:

1. Onion color should remain whitish. Do not cook till golden brown.

2. You can prepare stock/broth before hand or can use ready made chicken or mutton stock/broth. I recommend freshly made stock/broth.

3. Making coconut milk from coconut is time consuming process so do it before hand. You can take out coconut milk one day before is good, just refrigerator it or use ready made coconut milk.

4. Bring to boil only once to avoid curdling.

5. Consistency of this curry like a broth or soup.