Aye Meri Pyaari Bindus! Let’s Make Some Delicious Pandhra Rassa!

Namaste Doston! Kem cho? As salaam alaikum! Sat Sri Akal! Chef Curry Do’pyaza here, back in your kitchens and hearts with another delightful dish. Today, we are diving deep into the creamy, dreamy world of Pandhra Rassa, a Maharashtrian gem that’s sure to tantalize your taste buds.

For my Maharashtrian bhaigiri and bhainis, you already know how much this dish is loved!

Pandhra Rassa isn’t just food; it’s a celebration! It’s a hug in a bowl, especially during auspicious occasions like weddings, festivals like Diwali and Ganesh Chaturthi, and even just those cold winter nights when you crave something warm and comforting. It is especially popular in the Kolhapur region of Maharashtra.

A Royal History

This dish boasts a rich history, tracing back to the royal kitchens of Maharashtra. “Pandhra” means white, and “Rassa” means gravy. It was often served to royalty and esteemed guests, showcasing the culinary prowess of the region. Now, thanks to yours truly, you can bring that royal experience to your own dining table!

The Nitty-Gritty: Time & Ingredients

Preparation Time: 30 minutes (mostly soaking and grinding!)
Cooking Time: 60 minutes

Ingredients:

Mutton (Goat Meat): 500 grams, cut into medium-sized pieces (the star of our show!)
Adrak-Lasun Paste (Ginger-Garlic Paste): 2 tablespoons (for that pungent kick!)
Tej Patta (Bay Leaves): 2 (aromatic soldiers!)
Dalchini (Cinnamon Stick): 1 inch (sweet and spicy!)
Laung (Cloves): 4-5 (tiny bursts of flavor!)
Kali Mirch (Black Peppercorns): 6-7 (a little heat never hurt anyone!)
Hing (Asafoetida): A pinch (the secret weapon!)
Haldi Powder (Turmeric Powder): 1 teaspoon (for color and health!)
Dhania Powder (Coriander Powder): 1 tablespoon (earthy goodness!)
Jeera Powder (Cumin Powder): 1 teaspoon (warm and comforting!)
Khus Khus (Poppy Seeds): 2 tablespoons, soaked in warm water for 30 minutes (the thickening agent!)
Kaju (Cashews): 10-12, soaked in warm water for 30 minutes (for richness and creaminess!)
Nariyal (Fresh Coconut): 1 cup, grated (the soul of the dish!)
Doodh (Milk): 2 cups (for that luscious texture!)
Ghee (Clarified Butter): 2 tablespoons (because everything tastes better with ghee!)
Hara Dhania (Fresh Coriander Leaves): For garnish (a sprinkle of freshness!)
Namak (Salt): To taste (the final touch!)

Let’s Get Cooking!

Marinate the Mutton: In a bowl, mix the mutton with ginger-garlic paste, turmeric powder, coriander powder, cumin powder, and salt. Let it marinate for at least 30 minutes. This will make the mutton more tender and flavorful.
Prepare the Paste: In a grinder, combine the soaked poppy seeds, cashews, and grated coconut. Add a little milk and grind it into a smooth, creamy paste. This is the magic ingredient that gives Pandhra Rassa its signature texture.
Sauté the Aromatics: In a large pot or pressure cooker, heat ghee over medium heat. Add bay leaves, cinnamon stick, cloves, and black peppercorns. Sauté for a minute until fragrant.
Brown the Mutton: Add the marinated mutton to the pot and sauté until it’s nicely browned on all sides. This will seal in the juices and add a lovely depth of flavor.
Add the Spices: Add hing and sauté for another minute.
Pressure Cook (Optional): If using a pressure cooker, add 4 cups of water, close the lid, and cook for 4-5 whistles, or until the mutton is tender. If cooking in a pot, add 6 cups of water, bring to a boil, then reduce heat and simmer for 1-1.5 hours, or until the mutton is tender.
Add the Creamy Paste: Once the mutton is cooked, add the coconut-cashew-poppy seed paste to the pot. Mix well and simmer for 10-15 minutes, stirring occasionally. This will allow the flavors to meld together beautifully.
Add the Milk: Gradually add the milk, stirring constantly to prevent curdling. Simmer for another 5-10 minutes until the gravy thickens slightly.
Season and Garnish: Check the seasoning and add more salt if needed. Garnish with fresh coriander leaves.

Chef’s Tips for a Perfect Pandhra Rassa

Quality Mutton is Key: Use fresh, good-quality mutton for the best flavor.
Soaking is Essential: Don’t skip the soaking of poppy seeds and cashews. It makes them easier to grind and gives a smoother texture.
Low and Slow: Simmering the gravy on low heat allows the flavors to develop fully.
Adjust Consistency: You can adjust the consistency of the gravy by adding more or less milk, depending on your preference.

Cooking Options for Every Kitchen

Gas Stove: Follow the recipe as is, using a heavy-bottomed pot.
Induction Stove: Similar to the gas stove method, adjust the heat settings accordingly.
Pressure Cooker: Reduces cooking time significantly. Ensure the mutton is tender before adding the paste and milk.
Slow Cooker/Crockpot: Brown the mutton separately, then transfer it to the slow cooker with all the ingredients (except milk). Cook on low for 6-8 hours. Add milk during the last hour of cooking.
Microwave, Oven, Air Fryer: Not suitable for this recipe.

Nutritional Information (Approximate, per serving)

Calories: 450-500
Protein: 30-35g
Fat: 25-30g
Carbohydrates: 15-20g

Note: These values are approximate and may vary based on specific ingredients and portion sizes.

Serving Suggestions

Serve Pandhra Rassa hot with steamed rice, bhakri (Maharashtrian flatbread), or even roti. A side of lemon wedges adds a refreshing touch.

Now It’s Your Turn!

My dear readers, I urge you to try this recipe at home. It’s easier than you think, and the result is a truly rewarding culinary experience. Share this delicious dish with your friends and family, and let them experience the magic of Maharashtrian cuisine!

Until next time, happy cooking!

Your friend,

Chef Curry Do’pyaza!

Aye Meri Pyaari Bindus! Let’s Make Some Delicious Pandhra Rassa!