One of Kolhapur’s delicacy Pandhara rassa means “white curry” is a soup like dish made of coconut milk and cashew. The fact that you can use chicken, mutton or veg stock to make pandhara rassa makes it a must go with your food and its nutritious. Childhood memories of pandhara rassa is relishing it at home, wedding and at restaurants with my family and friends. I always used to believe preparing pandhara rassa might be challenging, but it’s so simple and makes a good accompaniment with spicy chicken or mutton curries.
For Chicken Stock:
1kg Chicken Carcass
1 tablespoon Ginger Garlic Paste
1 medium onion
2 garlic pods
For Coconut Milk:
2-3 green chillies
Handful of cashewnuts (blanched)
Freshly Grated Coconut
Tip: If u are using frozen grated coconut, soak it in warm water so it will soak water and will be more creamier.
Salt to taste
Marinate the chicken with ginger garlic paste. Put all the ingredients in a pot. Cook on low flame for 2-3 hours. Strain. Cool. Before using remove the fat from the top.
Put all the ingredients in a blender and blend till its combined. Strain all the milk in a bowl. Squeze the combined mixture with your hands and extract all the milk. Repeat the process one more time.
Tip: After extracting milk, you can keep the coconut mixture and use for other purposes like making Vatan.
Take a pot. Add 3 tbls oil. When oil is hot, add cloves, then add the chicken stock. When the chicken stock is warm add coconut milk (don’t add while the stock is boiling or it will split) Simmer for a while and serve hot with boiled egg(optional). Garnish with chopped coriander.