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

 

Authentic Maharashtrian Misal Pav Recipe | Spicy Sprouts Curry

Misal, popularly known as Misal Pav, is one of Maharashtra’s most loved street foods. Traditionally, this spicy sprouted dal curry is served with soft pav buns and topped generously with onions, coriander leaves, and crunchy farsan. Originating from Kolhapur, Misal is famous for its bold, fiery flavors and forms an important part of Maharashtrian cuisine.

Though usually paired with pav, this flavorful dish tastes equally delicious with dosa, chapathi, or any kind of bread. Today, I enjoyed it with dosa, and the combination turned out absolutely amazing.

Do give this comforting and spicy dish a try!

Things To Do First

Dry Roast & Powder

• 3–4 cloves
• 1/2 tsp cinnamon
• 1 tsp jeera

Dry roast them lightly and powder finely.

Pressure Cook

• 2–3 potatoes until soft
  Peel and cube them once cooled.

Prepare Masala Paste

Saute together:

• 1/2 cup onions
• 1/2 cup tomatoes
• 1 tsp ginger-garlic paste
• 4–5 tbsp fresh coconut scrapings

Blend the sauteed mixture into a smooth paste.

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Ingredients

To Make the Gravy (Kat)

• 3 tsp oil
• Prepared blended masala paste
• 1 tsp red chilli powder
• Salt to taste
• 1 tsp garam masala
• A pinch of turmeric
• Coriander powder
• 1 tsp roasted jeera-clove-cinnamon powder

To Make the Usal

• 3 tsp oil
• 1 tsp ginger-garlic paste
• A pinch of hing
• 1 cup steamed sprouted green gram
• 1/2 cup boiled potatoes
• A pinch of turmeric
• 1/2 tsp roasted spice powder
• 1 tsp garam masala
• 1 tsp lime juice

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Method

To Prepare the Gravy

1. Heat oil in a pan.
2. Add the prepared blended masala paste and saute well.
3. Add all spice powders and salt.
4. Pour water as needed and let the gravy simmer until oil separates on top.
5. Set the gravy aside.

To Prepare the Usal

1. Heat oil and add hing and ginger-garlic paste.
2. Add steamed sprouts and boiled potato cubes.
3. Mix in turmeric, garam masala, roasted spice powder, and salt.
4. Add enough water to achieve a pouring consistency.
5. Finally, add lime juice and simmer for a few minutes.

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How To Serve

1. Take a serving bowl and add the usal first.
2. Pour the spicy gravy (kat) over it.
3. Top with chopped onions and fresh coriander leaves.
4. Add crunchy toppings like murmura, poha chivda, or farsan if desired.

  

This is followed by adding sprouts and cubed potatos