Kolhapuri Tambda Rassa is a spicy red curry from Kolhapur, (Maharashtra, India), known for its vibrant color, bold and spicy flavors. Tambda rassa is made with meat (chicken or lamb) stock cooked with a fiery blend of spices, red chili powder, onion, garlic, ginger, and coconut. Served with Bhakri, Roti or steamed rice.
Prep Time15 minutesmins
Cook Time1 hourhr45 minutesmins
Total Time2 hourshrs
Course: Main
Cuisine: Indian
Servings: 6people
Calories: 930kcal
Author: Preeti
Equipment
2 Heavy bottom pot/kadhai
1 Frying pan
Ingredients
Marinate The Chicken
1kgchicken
12garlic cloves
1-inchgingerpeeled & roughly chopped
2green chiliesadd as per taste
½teaspoonturmeric powder
Salt to taste
Preparing the Stock
2teaspoon
1onionfinely chopped
Preparing the Watan
1cupof grated dry coconut
2tablespooncoriander seeds
1teaspooncumin
4cloves
1-inchcinnamon
1star anise
4green cardamoms
1petal of Javitri
6black peppercorns
1bay leaf
1tablespoonsesame seeds
1tablespoonpoppy seedskhus khus
2onionssliced
15garlic cloves
1-inchginger
1big tomato
Coriander leaves 1 cuptightly packed
10Cashews soaked in warm water for 15 minutes.
For making Tambda Rassa
2teaspoonKolhapuri kanda lasun masala
2teaspoonKashmiri red chili powder
Coriander leaves
For chicken sukka (optional)
2teaspoonoil
3onionsfinely chopped (1.5 cups)
2tomatoesfinely chopped (1 cup)
½teaspoonground turmeric
2teaspoonKashmiri red chili powder
2teaspoonkanda lasun masala
1teaspoongheeoptional
Salt & lemon juice as per taste
Coriander leaves
Instructions
Step 1 Marinate the chicken
In mixer/blender jar, add garlic, ginger, green chilies and 2 tablespoon water. Grind it to a fine paste.
In a mixing bowl, marinate the chicken with the prepared paste, turmeric powder, and salt. Keep it aside.
Step 2 Preparing the stock
Heat 2 teaspoon of oil over medium heat.
Once the oil is hot, add onions. Cook until onions are golden.
Add marinated chicken. Cook until the color of chicken turns from pink to white. It might take 5 minutes.
Add 6 cups of hot water. Combine. Cover and cook on low heat until the chicken is cooked.
Step 3 Preparing the watan (masala)
Meanwhile the chicken is cooking, let’s prepare the watan (masala). Roast dry coconut on low heat until golden. Remove it to a plate. Let it cool down.
In the same pan, add 2 tablespoon coriander seeds,1 teaspoon cumin, 4 cloves, 1-inch cinnamon, 1 star anise, 4 green cardamoms, 1 petal of Javitri, 6 black peppercorns and 1 bay leaf. Dry roast on low heat until aromatic. Add 1 tablespoon sesame seeds and 1 tablespoon poppy seeds (khus khus). Dry roast for a minute. Immediately remove it to the same plate to cool down to room temperature.
Heat 2 teaspoon of oil over medium heat. Add sliced onion and sauté until light golden. Add ginger and garlic to it. Stir and cook until the garlic is light golden. Add tomato, stir and cook until they are soft. Remove it to another plate.
Transfer the roasted coconut and whole spices to a mixer/blender jar. Grind it to a fine powder. To it add coriander leaves, the onion-tomato masala and cashews. Add little water and grind it to a thick paste.
Heat ¼ cup of oil on medium heat. Add 2 teaspoon Kolhapuri kanda lasun masala and 2 teaspoon Kashmiri red chili powder. Stir and cook it for a minute. Add the prepared paste, and combine. Add ¼ cup of chicken stock (from Step 2). Cook until masala starts to leave oil from the sides. Watan is ready.
Divide the watan in two parts. One part is used to make tambda rassa and the other part is used to make chicken sukka.
Step 4 Making tambda rassa
Remove the chicken from the stock. Keep it covered aside in another bowl.
Add half of the prepared masala or watan to the stock. Stir to combine. Let it come to a boil on medium heat.
Taste and add salt as per taste.
Garnish with coriander leaves. Tambda rassa is ready to serve.
Step 5 Making Chicken Sukka (optional)
Remove the other half of the watan (masala) to a small bowl. For making chicken sukka, I used the same pot that I used to make watan.
Heat 2 teaspoon of oil over medium heat.
Add onions and sauté until they are soft. Add tomatoes and sauté it for 2 minutes. Cover and cook until tomatoes are soft.
Add turmeric powder, Kashmiri red chili powder, and Kolhapuri Kanda lasun masala. Saute it for a minute.
Add watan to it, stir well to combine. Add ¼ cup of prepared tambda rassa and cook it for 2 minutes.
Add the cooked chicken and combine well with the masala. Cover and cook on low heat for 2-3 minutes. Add 1 teaspoon ghee. This step is completely optional but it adds a lot of flavor to the sukka. Taste and add salt and lemon juice as per taste.
Garnish with coriander leaves. Chicken sukka is ready.
Video
Notes
While preparing the stock add hot water. It speeds up the cooking process.
Different brands of Kanda lasun masala differ in level of spiciness. Start with adding 1 teaspoon of it. You can add more later if required.