A flavorful white gravy made with chicken is called Pandhra Rassa. This delectable dish is a Kolhapur specialty. Kolhapur is the home of Pandhra Rassa, a specialty of Maharashtra (a city in Maharashtra). In this dish, chicken is cooked with a combination of Indian spices in a mouthwatering coconut gravy. By substituting chicken, which is a protein-rich component, for the mutton, we have made this dish healthier. The spicy variation of this meal, pandhra rassa, is served with this recipe. With brown rice as a side dish, you may enjoy all the tastes of Maharashtra in the comfort of your own home. Enjoy this dinner and share your thoughts in the comments area after you’ve eaten it.
Serving Suggestion:
Nutritional Value per Serving:
Energy (Kcal) -436
Protein (g) -46.44
Carbohydrate (g) -11.9
Fat (g) -22.53
Fibre (g) -2.33
Minerals (g) -.16
Pandhra Rassa | Pandhra Rassa Recipe in Hindi
Equipment
- 1 cooking spud
- 1 Knife
- 1 Bowl
- 1 Deep non-stick pan
- 1 Blender
Ingredients
For making pandhra rassa
- 1 Kg Chicken Chicken should be cut in medium pieces.
- 1 Piece Large onion Finely chopped
- 5-6 Piece Cloves
- 1 Tbsp Black cumin seeds
- 1 Inch Stick of cinnamon
- 3 Tbsp Ginger, garlic, green chilli paste each.
- ½ Dry Coconut Coconut should be grated after peeling the brown coat.
- ½ Fresh coconut grated
- 1 Tbsp Poppy seeds
- 19-20 Piece Almonds
- ½ Liter Fresh coconut Milk
- 5-6 Piece Red chilies are broken into 2
- 5 Tbsp Ghee
Instructions
Making Pandhra Rassa Recipe Step by Step
- So pandhra can be made with mutton or with chicken but today I am going to make it with chicken.
- Heat five tablespoons of ghee In a deep non-stick frying pan.
- Once this ghee has melted we are going to add a few cloves, cinnamon, and some black cumin seeds or we can call it shahi jeera.
- And now I am going to add onion I have finely chopped 1 large onion over here.
- To saute these onions till they become nice and translucent we don't have to make them brown onions have become nice and pink.
- Then add ginger, garlic, and green chili paste I have ground 1 inch of ginger, 10 pods of garlic, and about 10 pieces of green chilies. saute for a minute till all the raw flavors score now to this.
- Then add 1 kg of chicken and saute this well.
- Add 1 tbsp salt and 1 cup of water in it and now cover and cook this.
- So while the chicken is getting cooked I am going to grind 1 cup of grated dry coconut and 1 cup of grated wet coconut I have soaked 1 tablespoon of poppy seeds and 20 almonds I am going to add that also and I am going to grind this to a nice fine paste. we need to add some water to make a nice fine paste.
- After making the paste add it to the chicken and mix it well.
- Then add extracted ½ liter of thick coconut milk here which we need to add to our curry now.
- Now bring the curry to a boil.
- Â To finish this curry, heat a tablespoon of gain and I'm going to add some red chilies to this dry red chili.
- Lastly, add this to the curry and our Pandhra rassa is ready to be served.
Video
How to Make Pandhra Rassa Step by Step With Photo:
1.So pandhra can be made with mutton or with chicken but today I am going to make it with chicken.
2. Heat five tablespoons of ghee In a deep non-stick frying pan.
3. Once this ghee has melted we are going to add a few cloves, cinnamon, and some black cumin seeds or we can call it shahi jeera.
4. And now I am going to add onion I have finely chopped 1 large onion over here.
5. To saute these onions till they become nice and translucent we don’t have to make them brown onions have become nice and pink.
6. Then add ginger, garlic, and green chili paste I have ground 1 inch of ginger, 10 pods of garlic, and about 10 pieces of green chilies. saute for a minute till all the raw flavors score now to this.
7. Then add 1 kg of chicken and saute this well.
8. Add 1 tbsp salt and 1 cup of water in it and now cover and cook this.
9. So while the chicken is getting cooked I am going to grind 1 cup of grated dry coconut and 1 cup of grated wet coconut I have soaked 1 tablespoon of poppy seeds and 20 almonds I am going to add that also and I am going to grind this to a nice fine paste. we need to add some water to make a nice fine paste.
10. After making the paste add it to the chicken and mix it well.
11. Then add extracted ½ liter of thick coconut milk here which we need to add to our curry now.
12. Now is bring the curry to a boil.
13. Â To finish this curry, heat a tablespoon of gain and I’m going to add some red chilies to this dry red chili.
14. Lastly, add this to the curry and our Pandhra rassa is ready to be served.
1. What material makes up Pandhra Rassa?
ANS: Kolhapur is the home of Pandhra Rassa, a specialty of Maharashtra (a city in Maharashtra). In this dish, chicken is cooked with a combination of Indian spices in a mouthwatering coconut gravy. By substituting chicken, which is high in protein, for the mutton, we have made this dish healthier.
2. Pandhra Rassa: Is it healthy?
ANS: Magnesium, potassium, and vitamin E are all abundant in them. These promote the free circulation of nutrients and oxygen in the blood, which is essential for keeping healthy skin. Their high calcium content is very advantageous for constructing strong bones and teeth. Pandhra Rassa is a hearty dish.
3. Why does food include rassa?
ANS: Gravy, or Rassa Bhaaji, is a traditional Maharashtrian meal.
For traditional Maharashtrian recipes such as Maas Wadi’s, Bhajyachi Amati, Golyachi Bhaaji, and Patwadi, it serves as the gravy basis.
There are only roasted onions, coconut, sesame seeds, and a few Indian spices in it.
