Tambda Rassa
Tambda Rassa is a Maharashtra Indian dinner dish made with mutton, onions, dry coconut, kolhapuri red chilli powder and other everyday ingredients. The full ingredient list and method are below.
- Total time (approx.)
- 50 min
- Calories (estimate)
- ~680 kcal
- Course
- Dinner
- Cuisine
- Maharashtra (Indian)
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Ingredients
Quantities below are a guide for a typical household portion — scale them to the number of people you are cooking for and season to taste.
- 500g mutton, bone-in
- 2 large onions, thinly sliced
- 1/4 cup dry coconut, grated and roasted
- 3 tbsp Kolhapuri Red Chilli Powder
- 1 tbsp ginger-garlic paste
- 3 tbsp oil
- Salt to taste
- Bay leaf, cinnamon stick, 2-3 cloves (whole spices)
- Fresh coriander for garnish
- 2 cups hot water
Method
- 1Pressure cook mutton with a pinch of salt and turmeric until tender. Reserve stock.
- 2Grind roasted coconut, half an onion, ginger-garlic to a smooth paste.
- 3Heat oil in a heavy-bottomed pan. Add whole spices, then remaining sliced onion, sauté until golden.
- 4Add the ground paste and Kolhapuri Red Chilli Powder. Fry until oil separates from the masala.
- 5Add the cooked mutton pieces and sauté for 5 minutes. Add the reserved mutton stock and hot water.
- 6Bring to a boil, then cover and simmer for 20-25 minutes for flavors to deepen.
- 7Adjust seasoning. Garnish with fresh coriander. Serve hot with bhakri or rice.
About these numbers: the time shown is an approximate overall cooking time, and the calorie figure is a rough estimate for one serving of the dish as described — not a laboratory analysis. Both will change with your portion size, ingredients and how much fat you cook with. Dietary tags describe the dish in general terms; always check the labels on what you buy. Nothing here is medical or dietary advice. Spotted a mistake? Tell us and we will fix it.
