Kolhapuri Tambda Pandhra Rassa
If you are looking for spice quotient in your meal, this recipe is definitely for you.
Kolhapuri Tambda Pandhra Rassa Recipe

- Indian


- 4

Cooking Time

-10-15 Min


- Medium

Preparation Time

- 20 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
  • ½ cup gingertogarlic
  • 1 cup Coconut grated
  • 8to10red chillies
  • Water
  • ½ cup oil
  • 1 cup tomato puree
  • 2 cup mutton stock
  • Salt
  • FOR Serving
  • Cooked Rice Sukkah mutton
  • Papa
  • Kachumber salad
  • Theca
  • Loncha and Roti


  1. 1

    Heat a stew pan and add the soaked white sesame seeds and the poppy seeds.
  2. 2

    Add water, Boil for 5 minutes and allow it to cool.
  3. 3

    In a blender, add the boiled sesame seeds and the poppy seeds with the grated coconut blend them all together and prepare a paste.
  4. 4

    Heat oil in a stew pan and lightly fry the onion puree.
  5. 5

    Add the ginger-garlic paste grated coconut paste, mutton stock, white pepper powder and salt.
  6. 6

    Let the pandhra rassa simmer.
  7. 7

    Heat a pan and add roasted coriander seeds, cumin seeds, chopped onions, ginger-garlic, grated coconut and red chillies and fry.
  8. 8

    Add them all in a blender with some water and blend to prepare a paste.
  9. 9

    Heat oil in a stew pan and add the prepared paste.
  10. 10

    Add tomato puree salt and mutton stock.
  11. 11

    Let the tambda rassa simmer.
  12. 12

    Let the tambda rassa simmer.
  13. 13

    Arrange the bowls in a plate with cooked rice, sukka mutton, papad, kachumber salad, thecha, loncha and roti.
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Rakhee Vaswani


Her wanderlust has led Chef Rakhee Vaswani to collect memories from all over the world and that is reflected in her recipes, which she has meticulously adapted for the Indian kitchen. She set up the state-of-the-art Palate Culinary Studio. When she isn’t busy teaching Vaswani is busy hosting food shows.

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