— SUITABLE FOR PURE VEGETARIAN FOOD —
kolhapuri masala is used for preparing tambda rassa (red gravy) is a majestic iconic mutton dish that everyone must taste at least once in their lifetime.kolhapuri masala makes it possible for everyone in the world to have this once in a lifetime experience often. However, it can also be used for making the chicken version of tambda rassa and and the Kolhapuri missal. This masala can do more; one user has submitted a Kolhapuri biryani recipe using this masala. So try your own stuff too.
Red Chili, Coriander Seed, Cumin Seed, Sesame Seed, Fennel Seed, Caraway Seed, Poppy Seed (khus-khus), Cassia Leaf, Mace, Nutmeg, Black Cardamom, Stone Flower, Cinnamon, Star Anise, Cardamom, Clove, and Black Pepper
Typically 4 tsp for ½ kg (1 lb) of mutton/chicken. 3 tsp for one cup of lentil for missal.
12 months from date of packaging
THIS PRODUCT IS PACKED IN PET JARS WITH TIGHT LID: Always store in a cool dry place – Away from sunlight and heat – Keep lid tightly closed after use – Don’t expose jar to temperature over 65° C.
KOLHAPURI TAMBDA RASSA
500g Mutton | fleshy pieces
Heat a frying pan on low heat and dry roast 2 Tbs desiccated coconut powder, till light brown. Remove from pan. In the same pan dry roast 1 tsp poppy seed and 1 tsp sesame seed together till light brown. Remove from pan. Mix with the roasted coconut. Keep aside.
Heat 2 Tbs oil in a frying pan at low heat; add 6 garlic cloves (chopped fine) and fry till all the pieces are evenly brown. Drain off oil and put it into a grinder. In the same hot oil add ½ tsp mustard seed, ¼ tsp fenugreek seed, 2 tsp coriander seed and 100g onion (sliced thin). Stir fry till the onion is evenly caramel brown. Remove heat and add 4 tsp kolhapuri masala stir-in well for 15 seconds. Put this mixture also into the grinder and add to it 5 tsp Kashmiri chili powder, 2 pinch nutmeg powder, 2 pinch mace powder, 1 green chili—more if desired—½ tsp turmeric powder, ½ cup coriander leaf (chopped), the dry roasted mixture—from Step1—and ¼ cup cold water to whip up paste. Grind to fine paste. Keep aside.
Place 2 cup water to boil just before commencing the next step.
Heat on high 6 Tbs oil in a pressure cooker. Add 2 tej patta, stir for few seconds and then add 200g onion (chopped fine). Fry till onions are light brown. Add 1 Tbs ginger-garlic paste and stir-fry for 30 seconds. Add the mutton pieces and stir fry till pieces are firm and brown—usually takes 2 minutes. Add the boiling water—from Step3—and salt (to taste). Mix well. Close cooker and cook on low heat for 30 minutes. Open the cooker when the steam is released naturally. Add the cooking paste—from Step2—mix well and continue to cook without pressure for another 15 minutes. Adjust gravy—should be thick, not dry. Add juice of 1 lime. Mix well. Remove from heat and serve after 5 minutes.
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