Kolhapuri Pandhra Rassa Recipe

Ingredients

• 5 cups Mutton stock
• 1 tbsp sesame seeds
• 2 tbsps poppy seeds
• 2 Onion
• 3/4 cup coconut grated
• 1 Cinnamon stick
• 4 – 5 Cardamoms Green
• 2 – 3 Cardamoms Black
• 5 – 6 Cloves
• 2 bay leaves
• 4 – 5 tbsps Oil
• 1 tbsp Ginger Garlic paste
• A pinch Nutmeg of powder
• 1 tsp White Paper powder
• Coriander Leaves Chopped
• to taste Salt

Steps

1. Soak Poppy seeds in a warm water for fifteen minutes.
2. Dry roast sesame seeds in a pan.
3. Boil sesame seeds and poppy seeds together in half a cup of water for five minutes and let it cool.
4. Drain the mixture and grind with coconut to a fine paste, if required add a little water.
5. Boil onion in one cup of water for minutes. Drain,cool and grind to a fine paste.
6. Heat oil in a thick bottomed pan, add cinnamon, black cardamoms, green cardamoms, cloves and bay leaves.
7. Saute for a minute.
8. Add boiled onion mixture, cook on medium low heat for five minutes, stirring continuously.
9. Add ginger garlic paste and cook on medium low heat.
10. Add sesame,poppy and coconut paste and cook on medium heat for 5 minutes.
11. Add mutton stock and bring it to a boil.
12. Add salt, nutmeg and white pepper powder and mix well.
13. Let it cook for 10 minutes.
14. Garnish with coriander leaves and serve hot.