This preparation is the white coloured, flavourful chicken/mutton gravy, a favourite of the Kolhapuris. With a creamy, stewy textur, pandhara rassa works equally well with both bhakri and rice. It’s the kind of chicken soup that will really uplift your soul!
Ingredients: 500g Mutton/Chicken. 1 medium size onion, 1 tbsp Oil (approx 20ml), 8-10 Garlic cloves, 1/2 inch Ginger (4g), 25g Prakash Kolhapuri Pandhara Rassa Masala (entire packet), 3 cup (500ml) water, salt to taste. *(1 Cup = 150 ml)
Method for preparation of Pandhara Rassa:
1) Take 5ml oil in pressure cooker add Garlic-Ginger paste, Chopped Onion, Mutton/Chicken with salt and water. After cooking separate the stock and cooked mutton/chicken.
2) Mix Prakash Pandhara Rassa Masala (entire packet) in 50ml of water and keep it aside for 2 min.
3) Take 20ml oil in kadhai, add above masala and cook for 5 min. till oil separates. Add stock and boil for 5-10 min. This is Pandhara Rassa.
4) For cooked Mutton/Chicken, prepare Kolhapuri Mutton Sukka/Chicken Sukka using Prakash Kolhapuri Mutton/Chicken Sukka Masala.
Tip: You can also use Pandhara Rassa Masala for making vegetable rassa as the masala itself it 100% vegetarian. (Use Akkha Masoor stock)