Tambda Rassa।sukka mutton।कोल्हापुरी तांबड़ा रस्सा,सुक्क मटन।Kolhapuri tambda rassa & mutton sukka

Prep time
10 min
Cooking time
90 min
Cousine / Course
Indian-nonveg
Servings
4-5

Ingredients Mutton Aalani

  • मटण / मटन / Mutton- 1 kg
  • मीठ / नमक / Salt – (1 tbsp)as per taste
  • हळद / हल्दी / Turmeric – 1 tsp
  • तेल / Oil – 1 tbsp
  • हिरवी मिरची / हरी मिर्च / Green Chili – 1
  • कांदा / प्याज / Onion – 1 large
  • कोथंबीर / धनिया पत्ता / Coriander leaves – 2-3 strands

Making Mutton Aalani

  1. In bowl take mutton wash throughly and drain all water. Add salt as per taste and turmeric marinate mutton for 10 min
  2. Heat pressure cooker on medium heat, add oil, green chili, and chopped onion. saute for min
  3. Add marinated mutton mix well, Cover cooker with deep plate add water in plate, leave it for five minutes
  4. Now remove plate, mix mutton again and add hot water from plate
  5. Repeat above procedure 3-4 times and add sufficient water to make desire amount of mutton stock, add garnish with finely chopped coriander leaves
  6. Cover pressure cooker with lid and pressure cook mutton for 4-5 whistles
  7. Mutton aalani(stock) is ready
  8. Now remove mutton pieces and keep them separate aside to make mutton sukka and keep mutton stock separate to make tambda rassa

Ingredients Masala Paste

  • धने / धिनया / Coriander seeds – 2 tbsp
  • जिरे / जीरा / Cumin seeds – 2 tsp
  • तेल / Oil – 1/2 tbsp
  • अद्रक / अदरक/ Ginger – 2-3 inch
  • लसुन / लेहसुन / Garlic – 14-15 cloves
  • खोब्र / नारियल / Dry Coconut (grated)- 1/2 cup
  • कांदा / प्याज / Onion (sliced)- 1
  • टमाटा / टमाटर / Tomato – 1/2
  • मोठी इलायची / मोटी इलायची /Black Cardamom – 1
  • दालिचनी / दालचीनी / Cinnamon – 1 inch
  • चक्र फूल / Star anise – 1
  • मीरे / काली मिर्च / Black peppers – 8-10
  • वेलदोडा / इलायची / Cardamom – 2
  • लवंग / लौंग / Clove – 2
  • तमालपत्र / तेज़पत्ता / Bayleaf – 2
  • कोथंबीर / धनिया पत्ता / Coriander leaves – 1/4 cup
  • Kat masala
  • हळद / हल्दी / Turmeric – 1/4 tsp
  • तिखट / लाल मिर्च / Chili

Making Masala Paste

  1. Heat pan on low heat, add coriander seeds, cumin seeds roast till aromatic remove and keep it aside
  2. Add little oil in pan add ginger and garlic saute till light golden, add grated coconut saute til golden, remove and keep aside
  3. Add chopped onion, sauté till onion softens, add tomato saute till tomato soften, remove and let it cool down
  4. In same pan add black cardamom, cinnamon, star anise, black pepper, cardamon, clove, bayleaf saute till aromatic remove and keep it aside
  5. Once cooled down grind dry spices to fine powder
  6. Now in same mixer jar add all roasted masala along with spice powder and coriander leaves(stem included) grind to smooth paste, use little water while grinding
  7. Masala is ready ! Divide this masala in two equal parts

Ingredients White Masala Paste

  • पांढरे तीळ / सफेद तिल / White Sesame seeds – 2 tbsp
  • खसखस / Poppy seeds – 1 tbsp
  • काजू / Cashew – 8-10

Making White Masala Paste

  1. Soak white sesame seeds, poppy seeds, and cashews, in hot water for 20 minutes
  2. Once soaked, grind it to a smooth paste
  3. Divide this in two equal parts

Ingredients Tambda Rassa

  • तेल / Oil – 3 tbsp
  • कोल्हापुरी मसाला / Kolhapuri Kanda-Lasoon masala – 3 tsp
  • तिखट / लाल मिर्च / Chili powder – 2 tsp
  • Mutton stock
  • मीठ / नमक / Salt – per taste
  • कोथंबीर / धनिया पत्ता / Coriander leaves

Making Tambada Rassa

  1. Heat a oil on medium in a pan
  2. Add masala paste, saute till oil starts to separate
  3. Add white masa paste, saute again till oil start to separate
  4. Add Kolhapoori kanda-Lasoon masala, chili powder, saute for 30 sec
  5. Add mutton stock, mix welll
  6. Add salt to taste. mix well
  7. Simmer for 4-5 min
  8. Garnish with chopped coriander leaves
  9. Tambda Rassa is ready!

Ingredients Sukka Mutton

  • लाल मिरची / लाल सूखी मिर्च / Red dry chili – 2-3
  • लसुन / लेहसुन / Garlic – 4
  • तेल / Oil – 2 tbsp
  • कांदा / प्याज / Onion (sliced)- 1
  • हळद / हल्दी / Turmeric – 1/2 tsp
  • तिखट / मिर्च पाउडर / Chili powder – 1 tsp
  • कोल्हापुरी मसाला / Kolhapuri Kanda-Lasoon masala – 3 tsp
  • Mutton stock – 1/4 cup
  • मीठ / नमक / Salt – per taste
  • कोथंबीर / धनिया पत्ता / Coriander leaves

Making Sukka Mutton

  1. Roast dry red chili for 30 sec, let it cool down
  2. Grind roasted chili and garlic together, keep this masala to side
  3. Noe heat a oil on medium in a pan
  4. Add onion, roast till onion are light brown
  5. Add grinded masala paste, saute till oil start to separate
  6. Add white masala paste, saute till oil separates
  7. Add turmeric, chili powder, mix well
  8. Add Kolhapuri Kanda-Lasoon masala, mix well
  9. Add cooked mutton, mix well
  10. Add salt to taste, mix well
  11. Cook for 2-3 min, add little stock to help with cooking and avoid any burning
  12. Garnish with coriander, mix well
  13. Sukka mutton is ready!

Tips

  1. Grinding masala to fine paste gives nice consistency to gravy
  2. Roast masala untill oil starts to separate
  3. Adjust stock to get desired consistency to dry curry

How to serve

  1. Serve hot
  2. Serve with Bhakari, chapati, Roti, Rice

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