Learn how to make "Mushroom Pandhra Rassa" at home with our Chef Varun !!!!!!
Mushroom Pandhra Rassa is a creamy, mildly spiced curry from Maharashtra, India, made with mushrooms in a coconut milk base. It's known for its rich, white gravy flavored with green chilies, garlic, ginger, and traditional spices, making it a delicious and comforting dish.
If you don't eat mushroom a great alternative is auliflower florets or paneer (Indian cottage cheese) as substitutes. Both alternatives will work well with the creamy coconut gravy and absorb the flavors beautifully.
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Ingredients
1 cup Fresh Coconut (grated)
1 Onion (sliced & boiled)
1-inch Ginger (chopped)
12-15 Garlic Cloves (peeled)
1 tsp Black Peppercorns
1 tbsp White Poppy Seeds
1 tbsp White Sesame Seeds (toasted)
¼ tsp Nutmeg
1 tbsp Coriander Leaves
1-inch Cinnamon Stick
1 Black Cardamom
2 Green Cardamoms
8-10 Cloves
Cold Water (as required)
1 tbsp Oil
2 Bay Leaves
2 Green Cardamoms
1 Black Cardamom
Salt (as per taste)
12-14 Button Mushrooms (cut into half)
2 Dried Shiitake Mushrooms (soaked & diced)
Mushroom Stock (as required)
Mushroom Pandhra Rassa is a creamy, mildly spiced curry from Maharashtra, India, made with mushrooms in a coconut milk base. It's known for its rich, white gravy flavored with green chilies, garlic, ginger, and traditional spices, making it a delicious and comforting dish.
If you don't eat mushroom a great alternative is auliflower florets or paneer (Indian cottage cheese) as substitutes. Both alternatives will work well with the creamy coconut gravy and absorb the flavors beautifully.
Mushroom Pandhra Rassa | How to Make Kolhapuri Style Mushroom Pandhra Rassa Recipe | Kolhapuri Style Mushroom Pandhra Rassa Recipe | Mushroom Pandhra Rassa Recipe | Mushroom Recipe | Pandhra Rassa | Pandhra Rassa Recipe | Kolhapuri Mushroom Pandhra Rassa | Kolhapuri Pandhra Rassa Recipe | Indian Style Mushroom Pandhra Rassa Recipe | Get Curried
Ingredients
1 cup Fresh Coconut (grated)
1 Onion (sliced & boiled)
1-inch Ginger (chopped)
12-15 Garlic Cloves (peeled)
1 tsp Black Peppercorns
1 tbsp White Poppy Seeds
1 tbsp White Sesame Seeds (toasted)
¼ tsp Nutmeg
1 tbsp Coriander Leaves
1-inch Cinnamon Stick
1 Black Cardamom
2 Green Cardamoms
8-10 Cloves
Cold Water (as required)
1 tbsp Oil
2 Bay Leaves
2 Green Cardamoms
1 Black Cardamom
Salt (as per taste)
12-14 Button Mushrooms (cut into half)
2 Dried Shiitake Mushrooms (soaked & diced)
Mushroom Stock (as required)
Category
🛠️
LifestyleTranscript
00:00 Hello, you lovely people, this is me Chef Varun Inamdar,
00:02 and welcome to 'Get Curried'.
00:03 Well, today's recipe is a 'Pandra Rassa'.
00:06 Which trust me is an absolute emotion,
00:09 when it comes to Kolhapuri cuisine,
00:11 which is of course part of Maharashtra and India.
00:13 Well, today I'm going to kind of reinvent 'Pandra Rassa',
00:16 and make the classic with a twist.
00:19 I'm making Mushroom 'Pandra Rassa'.
00:22 Let's begin.
00:26 Well, 'Pandra Rassa' for the uninitiated is almost a broth like curry,
00:31 which trust me is extremely flavourful.
00:33 It's white in colour, of course, because 'Pandra' means white.
00:36 It's directly associated with the colour of the curry.
00:39 Well, extremely spicy,
00:42 when it comes to the original or the classic.
00:45 But I've kind of mellowed it down,
00:47 I've kind of lowered the spices because of course,
00:49 with meat, the spices are not as strong as they are with meat.
00:53 So, I'm going to make a curry with meat.
00:55 Of course, with meat, the spices kind of get balanced,
00:58 but with mushroom, they get extremely pronounced.
01:00 Now, you do not need any roasting, any grilling,
01:03 any braising or anything of that sort.
01:06 All you need are fresh ingredients, along with boiled onions.
01:10 So let's straight jump in and start using fresh Coconut.
01:14 Let's add in red onions which are roughly cut,
01:19 sliced, boiled and cooled down.
01:22 Let's add in a couple of knobs of Ginger,
01:25 followed by cloves of Garlic.
01:28 Black Pepper.
01:31 Well, in case you can lay your hands on white peppercorns,
01:33 absolutely nothing like it.
01:35 White Poppy Seeds.
01:36 Let's add in toasted White Sesame Seeds.
01:38 And a little shavings of Nutmeg.
01:42 Let's add in some Coriander leaves,
01:46 of course, washed and picked.
01:48 And finally, adding in some whole spices.
01:51 A stick of Cinnamon.
01:52 Black Cardamom.
01:54 A couple of Green Cardamoms.
01:57 And finally, some Cloves.
01:59 Add in cold water.
02:01 Cover this and grind this into a smooth paste.
02:06 Let's have a quick check and transfer this into a strainer.
02:12 Let's press all of this as much as we can.
02:21 Now this is pressed and ready.
02:23 There's a lot of milk still there in this mixture.
02:26 Let's grind this once again with water.
02:28 Round 2 of the grinding is also done and ready.
02:39 And now, let's press this yet again.
02:43 Well, this is how this needs to be,
02:47 smooth, silken and without any grits of Coconut.
02:51 Let's begin with the tempering process.
02:52 And let's add regular Vegetable Oil.
02:54 Let's add in some whole spices, Bay Leaf,
02:57 Green Cardamom, Black Cardamom.
03:00 And before the oil begins to heat,
03:02 I'm going to add in the pressed Milk.
03:04 Salt as required.
03:09 Of course, keeping in mind that there's also going to be some Mushroom stock in this.
03:13 Let's add in Button Mushrooms, of course, cleaned and diced.
03:16 If they're really tiny, you can keep them whole as well.
03:19 And along with this, I'm adding in a layer of earthiness to this,
03:22 and that is Shitake Mushrooms.
03:25 Of course, if you can lay your hands on fresh Shitake, nothing like it.
03:28 But these ones are rehydrated in hot water.
03:31 Let's give this a quick stir and allow this to bubble,
03:34 on high flame till the Mushrooms get wonderfully cooked.
03:37 Now, Pandha Rassa generally,
03:39 is extremely well-bodied and well-flavoured.
03:44 And that flavour comes from something called Stock.
03:47 Now, ideally of course, a lot of recipes use Stock,
03:49 but in this case, a Stock is absolutely mandatory.
03:52 Now, because we're making Mushroom Pandha Rassa here,
03:55 this is Mushroom Stock.
03:56 Now, of course, this does not require any cooking.
04:00 This is possibly one of the quickest Stocks that you can make,
04:03 with a method called Maceration.
04:05 Now, if you remember, just a couple of seconds back,
04:07 I spoke about Shitake Mushrooms, rehydrated, keeping in hot water.
04:11 This is that hot water, which has now come down to room temperature.
04:15 So, I'm going to use this as Mushroom Stock.
04:17 Well, quite a Stock in a jiffy.
04:19 Let's add this.
04:20 Now, like I said earlier, this actually is like a thin broth.
04:25 So, go all out and add in the Stock.
04:27 And later, we'll also adjust the Salt.
04:30 Let's now allow this to roll boil on high flame.
04:33 Well, the cooking of Mushrooms is not going to take a lot of time.
04:36 Just a couple of minutes here and there.
04:38 Once you know that the Mushroom is done to the doneness of your choice.
04:41 With this, off goes the flame.
04:43 With this, ladies and gentlemen, Mushroom Pandhra Rassa is done and ready.
04:47 It's the closest counterpart to the Tamda Rassa,
04:50 which I promise, I'll show you sometime later.
04:52 But for now, this is done, this is ready.
04:54 This goes with nothing, just treat it like a soup.
04:57 And that's about it.
04:58 Of course, if you have a whole Thali to pair it with,
05:00 absolutely nothing like it.
05:01 But this is possibly one of the most flavourful, wholesome soups,
05:05 from the heart of Maharashtra.
05:07 Bye for now.
05:08 (MUSIC)
05:11 (MUSIC)
05:14 (upbeat music)
05:17 you