Kolhapur Pandra Rassa Recipe | Authentic White Chicken Curry from Maharashtra

 

If you love traditional Maharashtrian cuisine, then this comforting and flavourful Kolhapuri Pandra Rassa is a must-try. Unlike the fiery Tambda Rassa, this white chicken curry is mildly spiced, creamy, and soothing, making it perfect for kids and those who prefer less spicy curries.

Prepared with chicken stock, coconut milk, poppy seeds, sesame seeds, and aromatic spices, this authentic Kolhapuri white curry has a rich, silky texture with a light soupy consistency. Traditionally served alongside spicy Tambda Rassa, Pandra Rassa beautifully balances the meal with its delicate flavours.

You can also customise this recipe by adding green chilli paste if you prefer a spicier version. The same curry base can be used for mutton or even vegetarian variations.

This delicious white chicken curry tastes best with dosa, appam, neer dosa, chapati, or steamed rice.

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Ingredients for Kolhapuri Pandra Rassa

• 250 gm chicken
• 1½ cups chicken stock
  (prepared by pressure cooking chicken for one whistle)
• 3 tsp oil
• 1 onion, finely blended
• 1 tsp ginger garlic paste
• 1 tsp crushed cinnamon powder
• 1 tsp poppy seeds paste
• ½ tsp sesame seeds paste
• 1 cup coconut milk
• White pepper powder to taste
• Salt to taste
• Coriander leaves for garnish

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How to Make Authentic Kolhapuri Pandra Rassa

1. Heat oil in a kadai or deep pan. Add crushed cinnamon powder and sauté for a minute until aromatic.
2. Next, add the onion paste followed by ginger garlic paste. Cook on low flame until the raw smell disappears.
3. Add the chicken pieces along with the prepared chicken stock. Mix well and cook until the chicken starts becoming tender.
4. When the chicken is partially cooked, add the ground poppy seed and sesame seed paste. Stir well so the curry develops a creamy texture.
5. Once the chicken is almost cooked, pour in the coconut milk and simmer gently for about 5–10 minutes. Avoid boiling on high flame after adding coconut milk.
6. Finally, season with salt and white pepper powder according to taste.
7. Garnish the Kolhapuri Pandra Rassa with freshly chopped coriander leaves and serve hot.

Serving Suggestions

This mildly spiced Kolhapuri white chicken curry pairs beautifully with:

• Appam
• Dosa
• Neer dosa
• Steamed rice
• Chapati
• Bhakri

Kolhapuri Taambda Rassa Recipe | Authentic Maharashtrian Red Chicken Curry

If you love bold and spicy Indian curries, then this authentic Kolhapuri Taambda Rassa is a must-try recipe from the vibrant cuisine of Maharashtra. Originating from the famous city of Kolhapur — also known for its fiery Misal Pav and flavourful spice blends — this traditional red chicken curry is deeply aromatic, rich, and packed with authentic Kolhapuri flavours.

The word “Taambda” means red in Marathi, and this curry gets its signature vibrant red colour from the famous Kolhapuri Masala and Degi Mirch. This spicy curry is traditionally prepared with chicken or mutton, but the same masala base can also be used for vegetarian gravies.

I used homemade Kolhapuri Masala for this recipe, which can be prepared in bulk and stored in an airtight container for future use. The combination of roasted spices, dry coconut, sesame seeds, and chillies gives this curry its authentic taste and irresistible aroma.

This spicy Kolhapuri chicken curry pairs beautifully with bhakri, steamed rice, chapati, dosa, or appam.

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Preparation Details

• Preparation Time: 10 minutes
• Marination Time: 2–3 hours
• Cooking Time: 35 minutes
• Serves: 4

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Ingredients for Kolhapuri Taambda Rassa

For Marination

• 500 gm chicken
• 1 tbsp Kolhapuri masala

For Tempering

• 4 tbsp oil
• 1 bay leaf, crushed
• 1-inch cinnamon stick
• 3–4 cloves
• 2 black cardamoms
• 1 tbsp finely chopped garlic

Other Ingredients

• 1 cup finely chopped onions
• 1 tsp ginger garlic paste
• 1 cup tomato puree
• 1 tsp Degi Mirch powder
• 1 tbsp coriander powder (dhanya powder)
• Salt to taste

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How to Make Authentic Kolhapuri Taambda Rassa

Wash the chicken pieces thoroughly and pat them dry. Marinate the chicken with Kolhapuri masala for at least 2–3 hours to absorb all the flavours.

Heat oil in a kadai or deep pan. Add bay leaf, cinnamon, cloves, black cardamom, and chopped garlic. Sauté until aromatic.

Add finely chopped onions and cook until they turn light golden brown.

Now add ginger garlic paste and sauté until the raw smell disappears.

Add the marinated chicken pieces and cook on low flame for about 10 minutes in its own juices.

Next, add tomato puree, Degi Mirch powder, coriander powder, and salt. Mix everything well and check the seasoning.

Cover and cook until the chicken becomes tender and the curry develops a rich red colour with aromatic spicy flavours.

Serve hot garnished with coriander leaves if desired.

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Serving Suggestions

This spicy Kolhapuri red chicken curry tastes amazing with:

• Jowar Bhakri
• Steamed rice
• Chapati
• Dosa
• Appam