As the name suggests, this is a Kolhapuri white stew/gravy. Unlike other spicy recipes .. KOLHAPURI TAMBDA RASAA, KOLHAPURI MISSAL or the KOLHAPURI SUKKHA MUTTON this pandhra rassa is less spicy and but equally popular.

Usually prepared from Mutton stock, but here is my vegetarian version of this dish.




  •  2 tablespoon poppy seeds
  • 2 tablespoon poppy seeds
  •  2 medium Onion
  •  3/4 cup grated coconut
  •  1 stick Cinnamon
  •  4-5 Green Cardamoms
  •  2-3 Black Cardamoms
  •  5-6 Cloves
  •  2 bay leaves
  •  4-5 tablespoon oil
  •  1 tablespoon Ginger chopped,
  • 1 tablespoon Garlic, chopped
  • 2 green chillies
  • 5 cups vegetable stock/water
  •  A pinch of Nutmeg powder
  •  1 tsp White Pepper powder
  •  Chopped Coriander Leaves
  •  Salt to taste



  • Soak Poppy seeds in a warm water for fifteen minutes.
  • Dry roast sesame seeds in a pan.
  • Boil sesame seeds and poppy seeds together in half a cup of water for five minutes and let it cool.
  • Drain the mixture and grind with coconut to a fine paste, if required add a little water.

  • Boil onion in one cup of water for  minutes. Drain,cool and grind to a fine paste along with ginger garlic and green chillies.

  • Heat oil in a thick bottomed pan, add cinnamon, black cardamoms, green cardamoms, cloves and bay leaves.Saute for a minute.

  • Add the onion mixture paste to this and saute on a low flame for five minutes, stirring continuously.
  • Do not let this mixture change its colour.

  • Add sesame,poppy and coconut paste and cook on medium heat for 5 minutes.


    • Add salt, white pepper powder and nutmeg powder and saute for another one minute.
    • Add water and bring it to a boil. Then lower the flame.(For non vegetarian version add mutton/chicken stock)
    • Let it boil for 10 minutes.
    • Garnish with green coriander and serve.

    ** You can add sautéed veggies or soya chunks to this gravy to make VEG KOLHAPURI PANDHRA RASSA.

    Click the link to see how to make MUTTON IN KOLHAPURI PANDHRA RASSA


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