Kolhapuri Tambada Rassa / Kolhapuri Chicken Curry / Kolhapuri Mutton Curry

Kolhapuri Tambada Rassa ( Kolhapuri Meat Curry) is speciality of Kolhapur.

It is spicy authentic Kolhapur's mutton/ chicken curry prepared using its stock. 

It is famous for tempting aromas with used fresh spices.

I am sharing here Tambada Rassa recipe with step by step photos and other details .

Mouth watering Kolhapuri Tambada recipe here for you !

Cook Kolhapur's  popular Tambada Rassa in your own kitcken with Amruta's Kitchen. 

Ingredients :
For 5-6 bowls Tambada Rassa

250 gram chicken
2 onions
1 bowl grated coconut
2 spoons sesame seeds
1 spoon coriander seeds
Green cardamom , Clove, Cinnamon
Ginger garlic paste
Salt to taste
4-5 cashew nuts
Chopped coriander
Curry leaves 3-4
Oil 2 big spoons
1/2 tsp turmeric powder
1 spoon red chilly powder
1 tsp garam masala


Method :

To make Kolhapur's Tambada Rassa , initially we need to cook chicken/ mutton without gravy.
Chicken/ Mutton stock  i.e . soup of meat  used for making curry . In Kolhapur , we call it as Rassa.

Two mouth watering types kolhapuri Rassa are
1. Kolhapuri Pandhara Rassa
It is white in color, less spicy and tastes delicious.
2. Kolhapuri Tambada Rassa
It is red in color as we add red chilly powder along with gravy. It is really spicy , oily and temping.


How to cook mutton/chicken separately :

1. If your mutton/chicken pieces are too big, cut them into medium small pieces.
2. Wash it clean with water.
3 Let's marinate it first.

If you are making Tambada Rassa of chicken then you need to marinate this chicken.
Add 1 tsp ginger garlic paste, salt to taste, 1/2 tsp turmeric powder and 1/2 bowl thick curd.

If you are making muttim Tambada Rassa, then you don't need to marinate mutton pieces

4. Mix it well. Make sure every piece coated nicely. Keep this marinated chicken for 1 hour at room temperature.

5. Heat 2 big spoons oil in a large cooking bowl. Add 1 chopped onion . Saute  it well for 2 minutes till it become transparent.



6. Add marinated chicken / washed mutton pieces in it . Mix it well. Keep it on medium flame.

DO NOT ADD WATER.
Cover it with lit.
We have already added salt in marinated chicken. This will start releasing water . Let chicken cook in this water. Do not add excess water till it require.


While cooking mutton you need to add 1/2 cup boiled water and salt.

7. It will start releasing water in 2 minutes.

8. Let this cook for 20 to 25 minutes on low flame. Chicken will cook completely in this time with released water. If chicken not cooked and it become dry because of insufficient liquid , add 1/ 2 bowl warm water at a time. NEVER USE COLD WATER. It changes chicken taste.

For mutton , add 1/2 cup bolied water when previously added used completely and mutton becomes dry.
Add only 1/2 cup warm water at a time. Repeat this process till mutton cooks well.

To check if chicken/ mutton pieces cooked nicely, take 1 piece out of cooking pan. Try to break with hands in two parts. It should separate easily and should feel soft to hands.

9. Once all pieces cooked nicely, add 1 big glass heated water. Let it boil for next 4-5 minutes.

 10. Take chicken/ mutton pieces out of cooking pan . We will make chicken masala / chicken fry with it.

 

11. Chicken stock left out will be used to make Tambada Rassa/ Curry.

You can use this non spicy chicken/mutton stock for kids without adding any spices. 

Gravy for Kolhapuri Tambada Rassa: 

1. Take 1 chopped onion , ginger , garlic, 4-5 cashew nuts, sesame seeds, clove , coriander seeds, cinnamon, 4-5 curry leaves , hand full of coriander, 2 green cardamom. 

2. Roast it well on heated pan.  

3. Take 1 big bowl grated coconut. You can use fresh grated coconut or dried coconut . Both will give you different tastes. 

4. Make a fine paste of it in grinder.

Kolhapuri Tambada Rassa

1. Heat 2 big spoons oil in a cooking pan.

2. Add 1 chopped onion. Saute well. Add 1/4 tsp turmeric powder. 

3. Add gravy in it .Saute well till it roasts completely. 

4. Add 1 spoon red chilly powder, 1 tsp garam masala and salt to taste. Saute well.

5. Saute well till it roasts completely. It starts releasing oil when roasts well.

6. Add mutton / chicken stock (a soup remained after cooking meat separately). Let it boil on high flame. Make
Let gravy cook nicely with stock.

9. Kolhapuri tambada rassa is ready to serve. Serve it hot.

 ~ Amruta