Friday, 26 October 2012

Kolhapur pandra rassa (white chicken curry)

  Hi, this is yet another curry from kolhapur, here since curry is white, it is less spicy when compared to taambda curry, you can serve this dish  to kids.  You can also spice it up by adding green chilli paste(here i didnt add any) And yes, as told before you could add this base for veggi/mutton also.  This resembles some soupy consistency, so best can be had with dosas or appam.


Ingredients required:

  • 250 gm of chicken
  • one and half cup of chicken stock (got by pressure cooking chicken for one whistle, the remaining water makes the stock)
  • 3 tsp oil
  • one onion finely blended
  • one tsp ginger garlic paste
  • one tsp crushed cinnamon powder
  • one tsp poppy seeds and 1/2 tsp sesame seeds ground into paste
  • one cup coconut milk
  • coriander leaves to garnish
  • white pepper powder  and salt to taste


Heat oil in kadai, add crushed cinnamon powder

After a minute or two, add onion paste, followed by ginger garlic paste

Then chicken pieces along with chicken stock is added

Cook this till chicken gets cooked.  When chicken is partially done, add poppy seed-sesame seed paste.

 Finally when chicken gets almost cooked, add one cup of coconut milk and stir in simmer flame for about five to ten minutes. Add salt and white pepper to taste.  Garnish with coriander leaves and serve

Kolhapuri taambda rassa (Chicken red curry)

   Hi, this is  also a part of maharashtrian cuisine.  This is from part of kolhapur (where 'misal' also hails) where name is known for its spicy kolhapur masala.  Now coming to recipe, taambda means red, this is curry prepared from mixture of kolhapur masala which has an characteristic red colour and hence the name.  Chicken, mutton and also veggie combo can be used for this masala base.

I have used already prepared Kolhapuri masala for this taambda rassa.  You can prepare them in bulk and store in air-tight container.  

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