Kolhapuri Tambda Rassa and Sukha Chicken

Kolhapuri Tambda Rassa and Kolhapuri sukha chicken:

Kolhapuri Tambda Rassa

Kolhapuri Sukha chicken

Today let's again travel into the kitchen of Kolhapur to taste the popular Kolhapuri tambda rassa along with Kolhapuri sukha chicken. It's a combination dish relished along with rice bhakris or chapaties. Well, I am in the learning process of making rice bhakris, so haven't tried them. You can relish them also along with hot hot bread from bakery which we Goans usually love. 

Kolhapuri tambda rassa is a kind of spicy chicken soup prepared with specific spices and Kolhapuri sukha chicken masala is accompanied into the soup too!! Both these dishes preparation depend on each other. So can be prepared simultaneously and are relished together.

I have prepared this recipe with chicken. You can replace chicken with mutton. 

So let's go through the recipe.

Ingredients:

Chicken -1 kg

Dry copra( dry coconut)-1

Freshly grated coconut-1

Spices (7)-coriander seeds-2 tbsp, peppercorns(1 tbsp), cloves(10), cinnamon(1 stick), jeera(1 tbsp), sesame seeds(2 tbsp), khuskhus(1 tsp)

Onions big size -5 long slitted, 2 finely chopped

Green chillies-4-5, 

Ginger-1 inch

Garlic-2 big ones

Bedgi red chillies-5-6

Spice powders- 2 tbsp each of coriander powder, regular spicy red chilli powder, Kanda lasoon masala, garam masala

Haldi powder-1 tsp

Coriander leaves as required

Salt as per taste

Curd-2tsp

Oil as required

Method:

1. Marination of chicken:

Grind half inch ginger and 10 garlic cloves, curd, red chilli powder, haldi powder. 

Wash your chicken thrice, then marinate with above masala paste overnight in refrigerator or 2 hrs minimum.

2. Roasting:

Heat a pan, add 2 tsp oil, add all spices and roast till nice aroma, remove in plate.

Then more 2 tsp oil, add remaining garlic cloves, long slitted onions. Roast nicely till light brown and keep aside.

Then add more 2 tsp oil, add dry copra cut into small pieces and roast till brown. Keep aside. 

Now add bedgi red chillies, roast and keep aside.

Add freshly grated coconut, roast till light brown and keep aside.

Cool all of above, grind everything of above with green chillies, ginger, a handful of coriander leaves in batches with required water to form paste.

3. Sauting of grinded masala:

In a big kadai, add 4-5 tbsp of oil, add above entire grinded masala and saute well till oil oozes out. Add all spice powders- kashmiri red chilli powder, kanda lasoon masala, coriander powder, garam masala. You can increase your spicyness by adding more of regular red chilli powder.  Saute nicely very well for 5-6 mins. Off the flame. This masala is required for preparing tambda rassa and sukha chicken so both this dishes go well in combination to relish.

4. Preparation of Kolhapuri tambda rassa.

Heat a big deep vessel, add 2 tbsp of oil, add finely chopped onions. Saute well and then add marinated chicken. Stir and close with lid. Add water on top of the lid. Take lid as a plate in which water remains properly. Let the chicken cook. After 2 mins pour the water from the plate into the vessel. Again pour 2 cups of water on plate and close. Again after 2 mins pour this water back into vessel. Repeat this procedure as to how much quantity of tambda rassa or soup u need. Approximately 6-8 cups I added. Once the chicken cooks, off the flame. 

Seperate the water (chicken stock) from the pieces.

Now take the chicken stock in seperate vessel and keep for boiling. Add required salt. Add 2 ladle full of the sauted masala paste from step 3. You can add more if required. Stir well. Let the rassa boil vigorously. Add coriander leaves on top. You are done with your Kolhapuri tambda rassa.

5. Preparation of Kolhapuri sukha chicken:

Take the seperated chicken pieces in another vessel. Add the remaining full sauted masala paste from step 3. Add 2 ladle full or little bit more of above tambda rassa into this. Please check on your salt addition as you have already added salt in tambda rassa. Stir everything well and let it cook. You can add more kashmiri red chilli powder for reddish gravy or regular red chilli powder for more spicyness here. It's each one's choice. Add little bit more of garam masala. Stir well, let it boil well. Add coriander leaves. You are done with Kolhapuri sukha chicken. 

You can replace chicken with mutton in the entire recipe. 

So relish both in a plate along with rice bhakris/chapaties/roti/bread etc with raw onions and lemon. 

Notes: Always remember Kolhapuri cuisine never compromise on oil quantity and red chillies. 

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