Kolhapuri Tambda And Pandhra Rassa
If you're looking for some hot quotient in your meal then look no further then a Kolhapuri dish! Then Tambda and Pandhra rassa is your answer as it is made of mutton stock which nutritious as well as healthy.
Kolhapuri_Tambda And Pandhra Rassa

- Indian


- 4

Cooking Time

-10-15 Min


- Medium

Preparation Time

- 20-22 Min


  • FOR Kolhapuri Tambda And Pandhra Rassa
  • ½ cup soaked white sesame seeds
  • ½ cup soaked poppy seeds
  • Water
  • 1 cup Coconut
  • grated
  • FOR Pandhra Rassa
  • 3 to 4 tbsp oil
  • 1 cup onion puree
  • 1 tbsp ginger garlic paste
  • 2 cup mutton stock
  • 1 tbsp white pepper powder
  • Salt
  • FOR Tambda Rassa
  • ½ cup coriander seeds roasted
  • ½ cup cumin seeds
  • 1 cup chopped onions
  • 1 tbsp ginger garlic paste
  • 1 cup Coconut grated
  • 8-10 red chillies
  • Water
  • ½ cup oil
  • 1 cup tomato puree
  • 2 cup mutton stock
  • Salt


  1. 1

    Procedure to make Kolhapuri Tambda and Pandhra Rassa: In a heated pan add soaked sesame seeds, poppy seeds, water and boil it.
  2. 2

    Into the blender add grated coconut, boiled sesame & poppy seeds and make a paste.
  3. 3

    In a heated pan add oil, onion puree and mix it.
  4. 4

    Add ginger - garlic paste and fry it.
  5. 5

    Add the paste, mutton shock, white pepper powder, salt and let it cook.
  6. 6

    In a heated pan coriander seeds, cumin seeds, chopped onions and roast it.
  7. 7

    Add chopped ginger and garlic, grated coconut, red chillies and roast it.
  8. 8

    Into the blender add roasted spices and make a paste.
  9. 9

    In a heated pan add oil, paste and stir it.
  10. 10

    Add tomato puree, salt and mix it.
  11. 11

    Add mutton stock and stir it.
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Rakhee Vaswani


Rakhee Vaswani�s biggest asset is her deep-rooted passion for the culinary arts. With over two decades of experience in the food industry, her passion culminated into the first cooking studio in India, called Palate Culinary Studio�a state-of-the-art internationally recognised cooking school, in early 2010.

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