Description
As 'Tambda (red)' implies, a clear mutton (or chicken) soup floating a bright red oil layer, massively using Kolhapur's special super-spicy red chilies (Lavangi).
Restaurants serving Tambda 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)
- Dried red chilies
- Onion
- Garlic
- Ginger
- Black pepper
- Cloves
- Cinnamon
- Cardamom
- Coriander
- Cumin
- Turmeric
- Salt
- Oil
Instructions
- Boil bone-in mutton with garlic-ginger and salt to extract stock. Roast and powder massive dried red chilies, coriander, cumin.
- Heat generous oil, fry onion paste and garlic-ginger; add black pepper, cloves, cinnamon, cardamom, turmeric, and the powdered massive red chilies.
- Pour mutton stock into fried spice paste, simmer slowly until deep crimson oil (Tarri) separates and floats on the surface to finish.
Learn more Spice, substitutes, tips
Key spices
Red chilies、Black pepper、Cloves、Cinnamon、Cardamom、Coriander、Cumin、Turmeric
Substitutes at Japanese supermarkets
Chicken wing drumette broth (as a sub for mutton dashi)
Pairing
Pandhra Rassa(white soup)、Bhakri
Trivia
[Hardcore] Kolhapur's soul soup paired with 'Pandhra (white)'. Not a thickened curry but a 'thin soup'; the ultimate spice dish where meat dashi and relentless red chili heat directly stimulate the stomach.
Eating tips & etiquette
[Unique Eating] Scoop only the bright red super-spicy oil (Tarri) floating on the surface, smear it on rice or bread, and eat while sweating like a waterfall!
Allergen
Mutton (or Chicken)