Pandhra Rassa

Name: Pandhra Rassa
Cuisine: Indian
Ingredients: 1 lit mutton stock; 9-10 cashew; Around 2 tbsps of poppy seeds; 1 tbsp Sesame seeds; 1 large onion; 1 cup grated coconut; 1 tbsp Ginger garlic paste; Whole spices (bayleaf, cardamom cloves and nutmeg powder pinch); 1 tsp White pepper powder; Coriander leaves for garnishing; Oil and salt

Amruta Deore @cook_7779354

Pandhra Rassa

Amruta Deore @cook_7779354

Saved

Ingredients

1lit mutton stock
9-10cashew
Around 2 tbsps of poppy seeds
1 tbspSesame seeds
1large onion
1 cupgrated coconut
1 tbspGinger garlic paste
Whole spices (bayleaf, cardamom cloves and nutmeg powder pinch)
1 tspWhite pepper powder
Coriander leaves for garnishing
Oil and salt

Saved

Steps

1

Cook mutton with just salt, water and whole spices for 5-6 whistles. Do not add any other spices or turmeric.
2

On other hand soak cashew, poppyseeds in warm water for 15-20 mins. After it gets soak make fine puree of it with adding onion, ginger garlic paste and sesame seeds. Add little oil instead of water to make puree finer
3

Heat some oil in pan. Add all whole spices in it. And fry them until it starts getting aromatic.
4

Add puree and cook it until it gets doughy and starts leaving bottom. Add little stock at this stage and mix it. Later slowly start adding it. Add few pieces of mutton if you want. Add salt and let it get cook for 15-20 mins. Keep stirring so cashew paste don't get at the botton.
5

Once it get nice boil, garnish it with coriander. It works really good with flu patients.