Kolhapuri Tambda Rassa

5 from 2 votes

Kolhapuri Tambda Rassa is a fiery red curry from Kolhapur, made with chicken or mutton and real kanda-lasun masala. Bold, rich, and aromatic, it's perfect with bhakri, roti, or rice.

Prep Time15

Cook Time1 45

Total Time2

Course: Main

Cuisine: Indian

Servings: people

Calories: 311kcal

Author: Preeti Nayak

Equipment

2 Heavy bottom pot/kadhai
1 Frying pan

Ingredients

For the marination

1 kg chicken
12 garlic cloves
1- inch ginger peeled & roughly chopped
2 green chilies add as per taste
½ teaspoon turmeric powder
Salt to taste

For the stock

2 teaspoon oil
1 onion finely chopped

For Watan

1 cup of grated dry coconut
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
1 bay leaf
1 tablespoon sesame seeds
1 tablespoon poppy seeds khus khus
2 onions sliced
15 garlic cloves
1- inch ginger
1 big tomato
1 cup Coriander leaves tightly packed
10 Cashews (soaked in warm water for 15 minutes.)

For Tambda Rassa

2 teaspoon Kolhapuri kanda lasun masala
2 teaspoon Kashmiri red chili powder
Coriander leaves

Instructions

Marinate the chicken

In mixer/blender jar, add garlic, ginger, green chilies and 2 tablespoon water. Grind it to a fine paste.
12 garlic cloves, 1- inch ginger, 2 green chilies
In a mixing bowl, marinate the chicken with the prepared paste, turmeric powder, and salt. Keep it aside.
½ teaspoon turmeric powder, Salt to taste, 1 kg chicken

Preparing the stock

Heat 2 teaspoon of oil over medium heat.
2 teaspoon oil
Once the oil is hot, add onions. Cook until onions are golden.
1 onion
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.

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.
1 cup of grated dry coconut
In the same pan, add coriander seeds, cumin, cloves, cinnamon, star anise, green cardamoms, javitri, black peppercorns, and bay leaf. Dry roast on low heat until aromatic. Add sesame seeds and poppy seeds (khus khus). Dry roast for a minute. Immediately remove it to the same plate to cool down to room temperature.
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, 1 bay leaf, 1 tablespoon sesame seeds, 1 tablespoon poppy seeds
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.
2 onions, 15 garlic cloves, 1- inch ginger, 1 big tomato
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 a little water and grind it to a thick paste.
1 cup Coriander leaves, 10 Cashews (soaked in warm water for 15 minutes.)
Heat ¼ cup of oil on medium heat. Add Kolhapuri kanda lasun masala and 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 the masala starts to leave oil from the sides. Watan is ready.
2 teaspoon Kolhapuri kanda lasun masala, 2 teaspoon Kashmiri red chili powder
Divide the watan into two parts. One part is used to make tambda rassa, and the other part is used to make chicken sukka.

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.
Coriander leaves

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.

Nutrition