Known for its zesty and spicy flavours, Varhadi Mutton Rassa Masala is for a spirited palate. From the region of Vidharbha in Maharashtra, this fiery delicacy has won hearts over generations and is equally rustic yet contemporary in nature. With Prakash Varhadi Mutton Rassa Masala you get the authentic taste of this Varhadi preparation.
500g. Mutton, 2 medium size onion, 3 tbsp. oil (approx. 40ml.) , ½ bowl sliced dry coconut (approx 30g.), 8-10 garlic cloves, ½ inch ginger (4g.), small bowl of freshly chopped coriander, 1 spicy green chilli, curd 2 tbsp (approx 50g.), entire packet of Prakash Varhadi Mutton Rassa Masala, 4½ cups* (approx. 700ml.) water, salt to taste. *(1 Cup = 150ml.)
Method for preparation of paste:
Roast coconut, onion, till dark blackish brown and grind to a fine paste with ginger, garlic, green chilli and coriander.
Method for preparation of Mutton Rassa:
Ingredients: Coriander, Chilli, Coconut, Edible Common Salt, Rice, Bengal Gram, Mustard, Lichen, Cumin, Turmeric, Taj, Clove, Fenugreek, Cotton seed Oil, Poppy Seeds, KasooriMethi, Bay Leaf, Black Cardamom, Black Pepper, Mace. Spices and condiments1) Add 1 tsp. oil, 1 chopped onion, 500g. mutton,4½ cups of water and salt in pressure cooker. Cook for 4-5 whistles (approx 10-15 min.)
2) Mix the entire packet of Prakash Varhadi Mutton Rassa Masala with curd, keep aside for 5 min.
3) Heat oil in vessel, add the above paste and fry till the oil separates then add above masala and cook for 2 min.