Kolhapuri Tambda Rassa is a spicy red curry from Kolhapur, Maharashtra, known for its intense heat and rich flavors. A step-by-step guide on how to make Kolhapuri Tambda Rassa:
Ingredients:
For the Kolhapuri Masala (Spice Paste):
- 8-10 dried red chilies (adjust to your spice preference)
- 2 tablespoons coriander seeds
- 1 tablespoon cumin seeds
- 1 teaspoon poppy seeds
- 1/2 teaspoon sesame seeds
- 1/2 teaspoon black peppercorns
- 4-5 cloves
- 1-inch piece of cinnamon
- 4-5 green cardamom pods
- 1 black cardamom pod
- 4-5 curry leaves
- 1/2 cup grated coconut
For the Kolhapuri Tambda Rassa:
- 2 tablespoons vegetable oil
- 1 onion, finely chopped
- 1 teaspoon ginger-garlic paste
- 1/2 cup tomato, chopped
- 1/2 cup mixed vegetables (eggplant, okra, drumsticks, etc., as per preference)
- 1/2 cup grated coconut
- 1/4 cup tamarind pulp (or as needed)
- Salt to taste
- Chopped cilantro for garnish
Instructions:
For the Kolhapuri Masala (Spice Paste):
1. Dry Roast Spices:
- Heat a dry pan over medium heat. Add all the dry spices (coriander seeds, cumin seeds, poppy seeds, sesame seeds, black peppercorns, cloves, cinnamon, green cardamom, and black cardamom). Dry roast them until they release a fragrant aroma. Be careful not to burn them.
2. Add Curry Leaves and Coconut:
- Add the grated coconut and curry leaves to the roasted spices. Continue to roast for a few more minutes until the coconut turns lightly brown. Remove from heat and let it cool.
3. Grind into a Paste:
- Grind the roasted spices and coconut into a smooth paste using a little water. This is your Kolhapuri Masala. Set it aside.
For the Kolhapuri Tambda Rassa:
4. Cook the Vegetables:
- Heat vegetable oil in a large pan or kadhai. Add chopped onion and sauté until it turns translucent.
- Add ginger-garlic paste and sauté for a couple of minutes until the raw smell disappears.
- Add the mixed vegetables and cook for a few minutes until they start to soften.
5. Add Kolhapuri Masala:
- Stir in the Kolhapuri Masala that you prepared earlier. Cook the masala with the vegetables for a few minutes until the oil begins to separate from the masala.
6. Add Tamarind Pulp:
- Add tamarind pulp to the pan and mix it with the masala and vegetables. Adjust the quantity of tamarind pulp to achieve the desired level of tanginess.
7. Cook:
- Cook the mixture for a few more minutes, allowing the flavors to meld.
8. Garnish and Serve:
- Garnish with chopped cilantro and serve the Kolhapuri Tambda Rassa hot with steamed rice or bhakri (a type of bread).
Kolhapuri Tambda Rassa is known for its intense spice, so be cautious when using the dried red chilies in the masala. Adjust the spice level according to your preference. Enjoy this flavorful and fiery Maharashtrian curry!