Pandhra Rassa is a white colored flavored chicken gravy. This mouth-watering recipe is a specialty of Kolhapur. Pandhra Rassa is a Maharashtrian specialty and is native to Kolhapur (a city in Maharashtra). In this recipe, chicken is cooked in a lip-smacking coconut gravy along with a medley of Indian Spices We have made this healthier by replacing mutton with chicken which a protein-rich ingredient. This recipe is served with tamda rassa which is a spicy version of this dish. Serve this recipe with brown rice and you will experience all the Maharashtrian flavors in the comfort of your home. Gorge on this deliciously healthy recipe and let us know in the comment section on how you like the dish.
Chicken Pandhra Rassa
- 500- gram chicken curry cut
- 1 cup onion chopped
- 1 tsp poppy seeds
- 1 tsp sesame seeds
- 1 tsp cumin seeds
- 1- inch cinnamon
- 1- star anise
- 4 clove
- 8 peppercorn
- 2 bay leaf
- 2 green chili slit
- 1 tbsp ginger garlic paste
- 1 tsp salt
- 1 tbsp ghee
- ¼ cup coconut grated
- 1- inch ginger
- 5 garlic clove
- 10 almonds blanched and peeled
- 4 green chili
Dry roast sesame seeds, cumin seeds, and poppy seeds till it starts to give out its aroma, but don't roast it till it changes its color.
Add these seeds to the paste ingredients and grind them to a fine paste using 1/4 cup of water and keep aside.
Heat ghee in a kadai and add the whole spices and let them crackle
Add chilies, onion, and salt and saute till onion turns soft and translucent.
Add ginger garlic paste and saute till the raw aroma goes away.
Add chicken, mix everything together and fry for 5 mins till it starts to sweat.
Cover the pan and cook the chicken for 5 more mins in its own juices.
Add 2 cups of hot water, cover and cook the chicken till its almost done.
Add the coconut paste and simmer for 10 mins or till the chicken is cooked.
Switch off the flame and let the chicken sit in the curry for an hour before serving.