Kolhapur ke khan paan ki dusri pehchaan…. Chicken curry in a nutty, creamy and mildly pungent gravy… nahi khaaya to kyaa khaaya !
KOLHAPURI PANDHRA RASSA
Ingredients
2 cups scraped fresh coconut
3 cups mutton stock
2 tbsps soaked melon seeds
2 tbsps white sesame seeds
4-5 tbsps oil
2 inch ginger, roughly chopped
10-15 garlic cloves
2 tsps cumin seeds
2 medium onions, sliced
10-12 cashew nuts
1 tsp poppy seeds (khas khas)
3-4 cloves
2 star anise
1 inch cinnamon stick
2 bay leaves
1 tsp black pepper powder
Method
1. Put the coconut in a mixer jar. Add melon seeds, white sesame seeds and 2 cups warm water and grind to a fine paste.
2. Strain the ground paste through a muslin cloth into a large bowl.
3. Heat 2-3 tbsps oil in a pan. Add ginger, garlic, cumin seeds, onions and salt and mix well. Cook till translucent.
4. Add cashew nuts and mix well. Add poppy seeds, mix and cook for 1 mintue. Switch the heat off and allow the mixture to cool slightly.
5. Transfer the mixture into a grinder jar and add ¼ cup water, and grind to a fine paste.
6. Heat remaining oil in a deep pan. Add cloves, star anise, cinnamon stick, and bay leaves and mix well.
7. Add the ground paste and mix well. Cook for 1-2 minutes.
8. Stir in the mutton stock and cook till it comes to a boil. Continue to cook for 3-4 minutes.
9. Add black pepper powder, and mix well.
10. Add the prepared coconut milk and mix well. Adjust salt and mix well. Cook for 1-2 minutes.
11. Serve hot with steamed rice.
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