Tambda Rassa | Kolhapuri Style Spicy Goat Meat Curry | Maharashtrian Spicy Mutton Curry by Smita Deo
- 7 years ago
Learn How To Make Tambda Rassa Recipe, a traditional Kolhapuri Style Spicy Goat Meat Curry or Mutton Curry Recipe from Chef Smita Deo only on Get Curried. Make this delicious, Kolhapuri Recipe, popular in Mahatashtrian Cuisine, at your home and share your experience with us in the comments section below.
Ingredients:-
1 kg. Mutton
1 cup dry coconut grated and roasted
3 medium onions fried with little oil until brown
2 medium onions finely chopped
1½ tbsp. each ginger, garlic, coriander paste
2 tbsp. Red Chilli Powder
3 tbsp. Kolhapuri Masala
1 tsp. Turmeric Powder
5 tbsp. Oil
Salt to taste
Method:-
1. Wash the mutton thoroughly and keep aside.
2. Grind the coconut and onion together to a fine paste.
3. Heat a pressure cooker and add oil and the onions only when the oil is smoking. Once the onions turn translucent, add the ginger, garlic and the coriander paste followed by chilli powder, turmeric powder, Kohlapuri garam masala powder and sauté for a minute.
4. Then add the mutton and go on stirring till the oil oozes.
5. Now add the coconut and onion paste and fry again for a few minutes.
6. Add a litre of water, salt and cook.
7. This curry should be a little thin but not too watery.
KOLHAPURI GARAM MASALA:-
Ingredients:-
3 medium onions
1 medium bunch of fresh coriander
125 gms of dry coconut
50 gm ginger
10 pods of garlic
50 gm Sesame
50 gm Khuskhus
1 tbsp Peppercorns
15 Cloves
5 tbsp Dry Coriander seeds
2 tbsp Jeera
4” stick Cinnamon
5 blades of Javitri
1 tbsp Turmeric powder
1 whole Nutmeg
5 bay leaves
7-8 Dagadphul
7-8 Nagkesar
4 Green Cardamoms
2 Black Cardamoms
1 tsp Asafoetida
½ kg Spicy red chilli powder
2 tsp Salt
3 tbsp Oil
Method:-
1. Slice the onions and dry in the sun for 7-8 hours.
2. Wash the fresh coriander, ginger and garlic and dry in the sun for 7-8 hours.
3. Grate dry coconut and keep aside.
4. Heat oil in a kadhai and sauté the dehydrated onions until brown and remove from the kadhai and keep aside.
5. Chop the coriander, ginger and garlic and sauté in the same kadhai.
6. Add oil and sauté till all the ingredients are fried. Do not burn it.
7. Then roast the rest of the ingredients one by one using a little oil and then cool down all to room temperature.
8. Once all the ingredients have cooled down to room temperature, grind together to a fine powder.
9. Then mix the chilli powder, salt and asafoetida to the ground garam masala powder.
10. Cool once again and store in an airtight container and use as required.
Ingredients:-
1 kg. Mutton
1 cup dry coconut grated and roasted
3 medium onions fried with little oil until brown
2 medium onions finely chopped
1½ tbsp. each ginger, garlic, coriander paste
2 tbsp. Red Chilli Powder
3 tbsp. Kolhapuri Masala
1 tsp. Turmeric Powder
5 tbsp. Oil
Salt to taste
Method:-
1. Wash the mutton thoroughly and keep aside.
2. Grind the coconut and onion together to a fine paste.
3. Heat a pressure cooker and add oil and the onions only when the oil is smoking. Once the onions turn translucent, add the ginger, garlic and the coriander paste followed by chilli powder, turmeric powder, Kohlapuri garam masala powder and sauté for a minute.
4. Then add the mutton and go on stirring till the oil oozes.
5. Now add the coconut and onion paste and fry again for a few minutes.
6. Add a litre of water, salt and cook.
7. This curry should be a little thin but not too watery.
KOLHAPURI GARAM MASALA:-
Ingredients:-
3 medium onions
1 medium bunch of fresh coriander
125 gms of dry coconut
50 gm ginger
10 pods of garlic
50 gm Sesame
50 gm Khuskhus
1 tbsp Peppercorns
15 Cloves
5 tbsp Dry Coriander seeds
2 tbsp Jeera
4” stick Cinnamon
5 blades of Javitri
1 tbsp Turmeric powder
1 whole Nutmeg
5 bay leaves
7-8 Dagadphul
7-8 Nagkesar
4 Green Cardamoms
2 Black Cardamoms
1 tsp Asafoetida
½ kg Spicy red chilli powder
2 tsp Salt
3 tbsp Oil
Method:-
1. Slice the onions and dry in the sun for 7-8 hours.
2. Wash the fresh coriander, ginger and garlic and dry in the sun for 7-8 hours.
3. Grate dry coconut and keep aside.
4. Heat oil in a kadhai and sauté the dehydrated onions until brown and remove from the kadhai and keep aside.
5. Chop the coriander, ginger and garlic and sauté in the same kadhai.
6. Add oil and sauté till all the ingredients are fried. Do not burn it.
7. Then roast the rest of the ingredients one by one using a little oil and then cool down all to room temperature.
8. Once all the ingredients have cooled down to room temperature, grind together to a fine powder.
9. Then mix the chilli powder, salt and asafoetida to the ground garam masala powder.
10. Cool once again and store in an airtight container and use as required.