Maharashtrian Tambda Rassa Mutton: A Spicy Love Affair
If you’ve ever visited Kolhapur, you know one thing for sure — the spice is real, and it’s glorious! The region’s crown jewel? Tambda Rassa, a fiery red curry made with succulent mutton that packs both heat and flavour. So, if you’re a spice lover who also enjoys mutton, you’re in for a treat.
Today, we’re diving into the world of Kolhapuri Tambda Rassa. I’ll guide you through making this bold, rich, and lip-smacking dish. Don’t worry, it’s easier than you think!
Ready to make some at home? Let’s get started!
Ingredients for Tambda Rassa Mutton
To make this fiery bowl of happiness, you’ll need:
- 500g Mutton (goat or lamb, bone-in for best flavour)
- 2 tbsp oil (groundnut oil or vegetable oil works)
- 1 large onion, finely chopped
- 1 tomato, chopped
- 1 tbsp ginger-garlic paste
- 1 tsp turmeric powder
- 1 tbsp red chilli powder (or more if you’re brave)
- 2 tbsp Kolhapuri masala (store-bought or homemade)
- Salt, to taste
- Fresh coriander, for garnish
- Water, as needed
For the special Tambda Rassa paste:
- 2 dried red chillies (bedgi or Kashmiri, for colour)
- 1 tbsp coriander seeds
- 1 tsp cumin seeds
- 4-5 black peppercorns
- 1 small piece of cinnamon
- 3 cloves
- 2-3 green cardamom pods
- 1 tbsp grated dry coconut
- A few garlic cloves
Now, onto the fun part — cooking!
Step-by-Step Tambda Rassa Mutton Recipe
Step 1: Prepare the Tambda Rassa paste
This paste is what gives Tambda Rassa its kick. Dry roast the red chillies, coriander seeds, cumin seeds, black peppercorns, cinnamon, cloves, cardamom, and grated dry coconut on medium heat. Keep roasting until the spices release their fragrance. Grind everything into a fine paste, adding a little water if needed.
This spicy goodness is what will turn your regular curry into Tambda Rassa magic!
Step 2: Cook the Mutton
In a pressure cooker or heavy-bottomed pot, heat some oil. Add chopped onions and sauté until golden brown. Add ginger-garlic paste and cook until the raw smell disappears. Toss in the chopped tomato and cook until it turns soft and mushy.
Now, add the cleaned mutton pieces, turmeric, red chilli powder, and salt. Sauté the mutton for about 5-7 minutes until it’s well coated with the spices. Add the prepared Tambda Rassa paste and cook for another 5 minutes, making sure everything mixes beautifully.
Step 3: Let the Mutton Simmer
Pour in enough water to cover the mutton. If you’re using a pressure cooker, cook the mutton for 4-5 whistles. If you’re using a pot, simmer for about an hour, or until the mutton is tender and falling off the bone.
Step 4: Add Kolhapuri Masala
Once the mutton is cooked, add the Kolhapuri masala and let the curry simmer for another 10 minutes. This is where the magic really happens, and your kitchen will smell like a Maharashtrian restaurant!
Step 5: Garnish and Serve
Turn off the heat, garnish with fresh coriander, and prepare to dig in!
Serving Suggestions
Tambda Rassa is best served with bhakri (a traditional flatbread), chapatis, or steamed rice. The beauty of this dish is that it pairs well with both. Want to complete the meal like a true Kolhapuri? Serve it alongside Pandhra Rassa, and you’ve got yourself a royal feast of Tambda Pandhra goodness.
What’s Tambda Rassa All About?
Tambda Rassa is the spicy red curry cousin of the milder Pandhra Rassa, and together they form the perfect duo of Tambda Pandhra Rassa. While Pandhra is gentle and comforting, Tambda is all about bringing the heat. It’s a combination made in heaven, especially when served with hot bhakris (flatbreads) or steamed rice.
If you’ve always wondered what makes Tambda so special, it’s that signature red hue that comes from the generous use of red chillies and the uniquely Maharashtrian spice blend. It’s all about flavour and spice without burning off your tastebuds. Well, maybe just a little. 😉
Tambda Rassa – More Than Just a Curry
What makes Tambda Rassa so irresistible? It’s the perfect balance of heat, spice, and richness. It’s not just a curry; it’s an experience. The best part? The spiciness builds gradually, and by the time you finish, you’re left with a warm, tingly feeling that only a good Tambda can give.
Mutton cooked in Kolhapuri Tambda Rassa is melt-in-your-mouth delicious. The spice paste, combined with the Kolhapuri masala, brings out all the bold flavours without overpowering the taste of the mutton itself.
The next time you’re feeling adventurous or craving a real taste of Maharashtra, whip up this easy Tambda Rassa recipe. And if you love spice, feel free to up the chilli factor. You can handle it!
Why You Need to Make Tambda Rassa Now
- It’s a true representation of Kolhapuri cuisine.
- The spice blend is unlike anything else.
- It’s an excellent way to enjoy mutton with bold flavours.
- It’s surprisingly easy to make at home.
So, don’t be afraid to try your hand at this spicy Maharashtrian dish. Once you taste Kolhapuri mutton tambda rassa, you’ll wonder why you didn’t make it sooner.
And remember, the real trick to nailing Tambda Rassa is in the spices. Use fresh, quality ingredients and give the curry time to simmer — the longer, the better. The wait is totally worth it!
In Conclusion
Whether you’re serving it for a family dinner or impressing guests, Tambda Rassa never disappoints. It’s got heat, spice, and a depth of flavour that’s uniquely Maharashtrian. So, the next time you crave something fiery and delicious, you know what to make. Trust me, this pandra tambda rassa combination will keep you coming back for more.
And hey, if you’re not a fan of too much heat, don’t worry! You can always balance out the spice by pairing Tambda with its milder counterpart, Pandhra. Together, these dishes are known as the famous tambda pandhra rassa. But no matter how you serve it, this Kolhapuri tambda rassa will always steal the show.
Now go ahead and get cooking — Tambda Rassa awaits!