Back to list

Best Easy Kolhapuri Pandhra Rassa Recipe

Name: Best Easy Kolhapuri Pandhra Rassa Recipe
Total time: 60 min
Yield: 250 g
Ingredients: bone-in chicken pieces 2 lbs; onion 1 large; fresh grated coconut 1 cup; cashew nuts 2 tbsp; fresh ginger 1 inch; garlic cloves 6 cloves; whole green chilies 3 pieces; white poppy seeds 1 tbsp; white pepper powder 1 tsp; coriander seeds 2 tsp; cloves 3 pieces; green cardamom pods 3 pieces; cinnamon stick 1 inch; salt 1.5 tsp; oil 2 tbsp

Enjoy the authentic taste of Kolhapuri Pandhra Rassa, a classic Indian bread preparation with regional character. This family-friendly accompaniment adds the perfect finishing touch to any Indian meal.

Cook 60 min Difficulty NORMAL 320 kcal

#indian soup #chicken stew #south asian cuisine #family meal

Image coming soon

Ingredients

Main ingredients

bone-in chicken pieces 2 lbs
onion 1 large
fresh grated coconut 1 cup
cashew nuts 2 tbsp
fresh ginger 1 inch
garlic cloves 6 cloves
whole green chilies 3 pieces

Seasonings/Sauce

white poppy seeds 1 tbsp
white pepper powder 1 tsp
coriander seeds 2 tsp
cloves 3 pieces
green cardamom pods 3 pieces
cinnamon stick 1 inch
salt 1.5 tsp
oil 2 tbsp

Nutrition summary

Carbohydrates 7 g 8%

Protein 27 g 34%

Fat 20 g 58%

Serving size 250g

Cooking steps

1

Heat 1 tbsp oil in a deep pot over medium heat. Add sliced onion, sauté until golden, then remove and let cool.
2

In the same pan, toast coconut, cashew nuts, poppy seeds, coriander seeds, cloves, cardamom, and cinnamon until fragrant—about 3–4 minutes, stirring constantly to prevent burning.
3

Grind the cooled onion, roasted coconut mixture, ginger, garlic, and green chilies together into a smooth paste using 1/4 cup water if needed.
4

In a fresh pot, heat remaining oil on medium-high. Add the spice paste and cook, stirring, for 5–7 minutes, until oil separates and the paste loses raw aroma.
5

Add chicken pieces, white pepper, and salt. Stir for 2–3 minutes to coat the chicken well, then pour in 4 cups of hot water.
6

Bring to a simmer, cover, and gently cook over low heat for 35–40 minutes until the chicken is fully cooked and tender. Adjust salt if needed.
7

Skim off excess fat, then serve hot as a mild yet flavorful soup with Indian bread.

Personalized Q&A

Q. What's the key ingredient in this Kolhapuri Pandhra Rassa recipe?

The core ingredient in this recipe is bone-in chicken, which gives the Pandhra Rassa its characteristic depth and savoriness. The combination of fresh grated coconut and a medley of whole spices rounds out the signature milky-white color and mild heat. These elements together create the dish's delicate flavor and creamy texture.

Q. How should I control the heat during key steps?

Sauté the onions and roast the spices on a medium flame to extract maximum aroma without burning them. When simmering the chicken, keep the heat low and the pot covered; this ensures even cooking and prevents the coconut-based gravy from curdling or separating.

Q. How can I ensure the chicken stays tender and doesn't overcook?

Cook the chicken gently over low heat for 35–40 minutes after bringing the pot to a simmer. Avoid boiling aggressively, as this can toughen the meat and cloud the soup. Always check for doneness by piercing the thickest part; it should be cooked through but still juicy.

Q. What is the nutritional profile of this recipe per serving?

Each serving of this Kolhapuri Pandhra Rassa provides approximately 320 kcal, containing 7g carbohydrates (8%), 27g protein (34%), and 20g fat (58%). This makes it a moderate-protein, relatively high-fat dish—ideal as part of a hearty meal.

Best Easy Kolhapuri Pandhra Rassa Recipe

AI 영양사 앤디