Tambda rassa, meaning red gravy, is one half of Kolhapur's famous mutton thali. It is a thin, intensely spiced broth made from the stock of mutton bones and pieces, coloured deep red with local chillies, and served in a bowl beside a white counterpart, pandhra rassa, which is mild and milky with coconut. Diners drink the two alternately, cooling the fire of one with the other.
The rassa should be thin enough to sip, with a glossy red oil layer floating on top. Roasted dry coconut and onion give it body and a smoky depth, while whole spices and Kolhapuri masala provide the heat. The mutton pieces simmered in it become tender and are eaten with bhakri.
Every mutton khanaval in Kolhapur serves tambda rassa with refills, and locals judge a place by it. At home it is a Sunday dish, often made in the same session as pandhra rassa from a single pot of mutton stock. Rassa is drunk from a small bowl like soup, and refills are expected.
At a glance
| Region | Maharashtra |
|---|---|
| Cuisine | Maharashtrian |
| Diet | Non-vegetarian |
| Course | Soup |
| Prep time | 30 minutes |
| Cook time | 75 minutes |
| Total time | 105 minutes |
| Serves | 4 |
| Spice level | Hot |
| Difficulty | Medium |
| Gluten-free | Yes |
| Key ingredients | mutton / dry coconut / onion / kolhapuri masala |
Ingredients
For the mutton stock
- 500 g mutton on the bone (shoulder and ribs), cut small
- 1 tbsp ginger-garlic paste
- 1/2 tsp turmeric
- 1 tsp salt
- 5 cups water
For the masala
- 1 tbsp oil
- 2 onions, sliced
- 1/2 cup dry coconut, grated
- 8 garlic cloves
- 1 inch ginger
- 1 tbsp coriander seeds
- 1 tsp cumin seeds
- 4 cloves
- 1 inch cinnamon
- 1/2 tsp black peppercorns
- 1 tsp white sesame seeds
For the rassa
- 5 tbsp oil
- 2 bay leaves
- 1 small onion, finely chopped
- 1 tbsp Kolhapuri masala
- 1 tsp Kashmiri red chilli powder
- Salt to taste
- 2 tbsp chopped coriander
Method
- Rub the mutton with ginger-garlic paste, turmeric and salt. Pressure cook with 5 cups water for 6-7 whistles on medium until tender. Strain, keeping the stock and the pieces separately.
- Dry roast the coriander, cumin, cloves, cinnamon, peppercorns and sesame on low for 1-2 minutes until fragrant.
- Heat 1 tbsp oil and fry the sliced onions on medium for 8-10 minutes until deep brown. Add coconut and roast for 4-5 minutes until dark brown. Add garlic and ginger and cook for 1 minute.
- Grind the roasted spices, onion and coconut with 1/2 cup stock to a very fine paste.
- Heat 5 tbsp oil in a pot on medium. Add bay leaves and the chopped onion and cook for 4 minutes until golden.
- Add the ground paste and fry for 5-6 minutes until it darkens. Lower the heat, add Kolhapuri masala and chilli powder and stir for 30 seconds.
- Add the mutton pieces and toss for 2 minutes. Pour in all the stock, adding water to make about 5 cups.
- Bring to a boil and simmer uncovered on medium-low for 15-20 minutes until a deep red oil layer collects on top. Adjust salt, garnish with coriander and serve hot.
Tips
- Use bony pieces; the gelatin in the bones gives the rassa body without thickeners.
- Kolhapuri masala varies widely in heat. Start with less and add more after tasting.
- Serve with pandhra rassa if you want the full Kolhapuri experience.
Serve with
Jowar bhakri, steamed rice, sliced onion and pandhra rassa.