Description
A specialty of Kolhapur, Maharashtra. As 'Pandhra (white)' implies, a bright white mutton (or chicken) soup based on coconut milk and cashews, featuring intense heat.
Restaurants serving Pandhra Rassa
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We are researching restaurants that serve this dish.
On this site you can check dictionary details and, later, places to buy or eat related items.
The Recipe section below is a general reference, not a recipe from the listed shops.
Recipe
Ingredients
- Bone-in mutton(or chicken)
- Coconut fine
- Cashew nuts
- Poppy seeds
- White sesame
- Green chilies
- Garlic
- Ginger
- Black pepper
- White pepper
- Cloves
- Cinnamon
- Cardamom
- Salt
- Oil
Instructions
- Boil bone-in mutton soft in a pressure cooker with garlic-ginger paste, salt, and massive water to extract rich clear soup (stock).
- Blend coconut fine, cashews, poppy seeds, white sesame, green chilies into a smooth white paste.
- Heat oil, fry black pepper, white pepper, cloves, cinnamon, cardamom for aroma; pour white paste and mutton stock. Boil without separating, return meat to finish.
Learn more Spice, substitutes, tips
Key spices
Black pepper、White pepper、Cloves、Cinnamon、Cardamom、Poppy seeds、White sesame
Substitutes at Japanese supermarkets
Pork bone broth (as a sub for rich bone marrow dashi)
Pairing
Tambda Rassa(red soup)、Basmati rice
Trivia
[Hardcore] Always served as a set with 'Red Soup (Tambda)' at Kolhapur meat specialty shops. Looks mild and gentle white like stew, but the massive green chilies and white pepper make it chokingly spicy—this gap is its charm.
Eating tips & etiquette
[Unique Eating] Drink alternately with the bright red super-spicy soup 'Tambda Rassa', enjoying the white/red color contrast and waves of heat!
Allergen
Mutton (or Chicken), Tree nuts, Sesame