🥕 Vegetable Pulao Recipe 🥕

 kolhapuri tambada pandhara rassa

Kolhapuri Tambda and Pandhra Rassa are iconic spicy curries from the Kolhapur region in Maharashtra, India. They are traditionally served with mutton (goat meat) and are part of the authentic Kolhapuri thali. Here's a brief overview and recipes for both:

Kolhapuri Tambda and Pandhra Rassa are iconic spicy curries from the Kolhapur region in Maharashtra, India. They are traditionally served with mutton (goat meat) and are part of the authentic Kolhapuri thali. Here's a brief overview and recipes for both:

🥥 Pandhra Rassa (White Mutton Broth)

Pandhra means white – this mild, coconut-based curry balances the fiery tambda rassa.

🧂 Ingredients:

• Mutton stock (from boiled mutton above)

• Ginger-garlic paste – 1 tbsp

• Freshly grated coconut – 1/2 cup

• Poppy seeds – 1 tbsp (soaked)

• Cashew nuts – 8–10 (optional)

• Green chilies – 2–3 (mild)

• Onion – 1, sliced

• Ghee or oil – 1 tbsp

• Salt – to taste

🍳 Method:

1. Blend coconut, poppy seeds, cashews, green chilies, and onion to a smooth paste.

2. Heat ghee in a pan, add the paste, and sauté for a few minutes.

3. Add ginger-garlic paste, then mutton stock.

4. Let it simmer gently for 10–12 minutes.

5. Adjust seasoning and consistency.

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🥘 Serving Suggestion:

Serve both Tambda Rassa and Pandhra Rassa with:

• Steamed rice or Jowar/Bajra Bhakri

• Mutton sukka or fry

• Onion-lemon salad

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If you'd like a homemade Kolhapuri masala recipe or a vegetarian version of these dishes, I can provide that too.

           Kolhapuri Misal is one of the spiciest and most beloved street foods from Maharashtra, especially famous in Kolhapur. It's a fiery, flavorful dish made with sprouted moth beans (matki), spicy gravy (kat), and topped with crunchy farsan, chopped onions, lemon, and coriander. It’s typically served with pav (bread rolls).

🌶️ Kolhapuri Misal Recipe

🧾 Ingredients:

For Usal (Sprouted Bean Curry):

• Sprouted moth beans (matki) – 1 cup

• Onion – 1, finely chopped

• Tomato – 1, finely chopped

• Ginger-garlic paste – 1 tsp

• Turmeric – 1/2 tsp

• Salt – to taste

• Oil – 1 tbsp

For Kat (Spicy Red Gravy):

• Onion – 2 large, sliced

• Garlic – 5–6 cloves

• Dried coconut – 3 tbsp (grated)

• Kolhapuri masala – 2 tbsp (or red chili powder + garam masala blend)

• Red chili powder – 1.5 tbsp (adjust to taste)

• Coriander powder – 1 tsp

• Cumin seeds – 1/2 tsp

• Black pepper – 5–6

• Cloves – 2–3

• Cinnamon – 1 inch

• Salt – to taste

• Oil – 2 tbsp

For Garnish:

• Farsan / Sev / Chivda

• Chopped onions

• Chopped coriander

• Lemon wedges

• Pav (bread rolls)

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🍳 Method:

1. Prepare Usal:

1. Boil the sprouted matki in water with a pinch of turmeric and salt until soft but not mushy.

2. In a pan, heat oil, sauté chopped onion and ginger-garlic paste until golden.

3. Add tomatoes, salt, and turmeric. Cook till soft.

4. Add boiled sprouts and a little water. Simmer for 10 mins.

2. Prepare Kat (Tari / Spicy Gravy):

1. In a pan, dry roast onion, garlic, and coconut till golden brown. Let it cool.

2. Grind it with little water to make a smooth paste.

3. Heat oil in a pan, add cumin, black pepper, cloves, cinnamon. Add the paste.

4. Cook for 5–7 mins. Add Kolhapuri masala, red chili powder, coriander powder, and salt.

5. Add water to make a thin, spicy gravy. Simmer for 10–15 mins until oil floats.

3. Assemble Misal:

1. In a bowl, add a serving of Usal.

2. Pour hot Kat over it generously.

3. Top with farsan, chopped onions, coriander, and a squeeze of lemon.

4. Serve with buttered pav.

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🔥 Tips:

• Spice Level: Kolhapuri Misal is meant to be spicy. Adjust chili powder if needed.

• Kolhapuri Masala: If you don’t have it, I can give you a quick homemade version.

• Farsan: Use a mix of chivda, sev, or spicy farsan for crunch and flavor.

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Would you like the Kolhapuri masala recipe or a non-spicy version of this dish?

kolhapuri misal