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Pandhara rassa(White chicken curry)

Pandhara rassa(White chicken curry)
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This is a popular recipe from the Kolhapur district of Maharashtra  made with mutton,(the meat of goat).Kolhapur is known for its spicy red chilies and the dishes from Kolhapur  are generally bright red in color.Pandhara rassa , an exception is  a rich medium spicy dish which is pure white in color.Pandhara means white in Marathi and rassa means gravy.This is a royal dish , rich and creamy in texture.In Medieval times the Marathas were responsible for the decline of Mughal rule in India.The Maratha warriors led by the Peshwas conquered most of the parts of the Indian sub-continent.
The Maratha kings were Hindus but non-vegetarians and loved hunting .During their rule many meat dishes became a part of royal Maratha cuisine.Today I am going to share a recipe of Pandhara rassa .with chicken..

Ingredients

  1. Chicken curry cut (big pieces 500 gms) or Mutton
  2. All spice mix powder(coriander(1 tsp),cumin(1 tsp),mace(1),black cardamom(1),green cardamom(3),star anise(1),cloves 3 to 4,cinnamon 1 inch)
  3. Dried coconut (1/4th cup)
  4. White sesame seeds(1/4th cup)
  5. White poppy seeds(2 tbsp)
  6. Cashewnut(a handful)
  7. Coconut milk(1/2 cup)
  8. Curd (1/2 cup)
  9. Onion (1)  for paste
  10. Ginger garlic paste (4 tbsp)
  11. Onion 2 chopped
  12. White pepper(1 tbsp)
  13. Ghee(1 tbsp)
  14. oil (2 to 3 tbsp)

Whole spices

  1. Dry Red chilies
  2. Bay leaves (2)
  3. Cinnamon (2 inch)
  4. Cloves (4 to 5)
  5. Black pepper (1 tbsp)
  6. green cardamom (4 to 5)
Preparation
  1. boil 1 onion with little water till soft and make a paste.
  2. Make a paste of  coconut ,sesame seeds,poppy seeds and cashew nuts .
  3. Smear some ginger garlic paste and salt  to the chicken pieces and boil with 2 cups of water.
  4. Reserve the stock and keep the chicken pieces aside.
  5. Add oil in the pan and add bay leaves ,and all the whole spices and 2 to 3 whole cashew nuts.
  6. Then Add the boiled chicken pieces and fry a little.
  7. in another pan ,heat oil and fry till soft and translucent.
  8. Add boiled onion paste and 2 tbsp ginger garlic paste and fry.
  9. Add salt and all spice powder and white pepper powder and saute.
  10. Add the coconut and poppy seeds paste followed by beaten curd  and saute.
  11. Add the chicken stock and cook in low flame ,covered.
  12. When the gravy thickens and looks creamy add the chcken pieces with the spices.
  13. Add the coconut milk and mix and switch of the flame.
  14. in a small pan add ghee and fry some red chilies . Pour this ghee on the gravy and serve hot with rice or kulcha or naans.

 

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Indrani Sen