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Indian

Pandhra rassa

Non-vegetarian

पांढरा रस्सा · pāṇḍharā rassā

Kolhapur's famous 'white broth': a mild, aromatic mutton stock enriched with a paste of coconut, cashews, poppy and sesame seeds, scented with whole spices. Served alongside its fiery partner, tambda rassa.

Pandhra rassa is an Indian soup, ready in about 1 hour 20 minutes and made with goat meat and coconut. It serves 6 and is rated intermediate to cook.

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Prep
25 min
Cook
55 min
Total
1 h 20 min
Serves
6
Level
Intermediate
Calories
169

Ingredients

6 servings

Mutton stock

White paste

Tempering

Equipment

Method

  1. Step 1

    Pressure-cook the mutton (opens in a new tab) with the ginger, garlic (opens in a new tab), turmeric (opens in a new tab) (if using), salt and water for about 30 minutes, or simmer covered for 1½–2 hours, until tender.

    Food safety: Wash hands and surfaces after handling raw meat.

  2. Step 2

    Strain the stock and set the mutton (opens in a new tab) aside (keep some pieces for the broth; the rest can be made into sukka).

    Liquid being strained through a sieve
    How it looks · Photo: Katerina Holmes on Pexels

  3. Step 3

    Blend the coconut (opens in a new tab), cashews (opens in a new tab), poppy seeds (opens in a new tab), sesame seeds (opens in a new tab), green chillies and coriander with 150 ml warm water to a very fine paste. Squeeze through a sieve or muslin to extract a smooth white milk; discard the fibrous residue.

  4. Step 4

    Heat the ghee (opens in a new tab) in a saucepan (opens in a new tab) and fry the bay leaves (opens in a new tab), cinnamon (opens in a new tab), cloves (opens in a new tab), cardamom (opens in a new tab) and peppercorns for 30 seconds. Pour in the stock and bring to a simmer.

    A curry simmering in a pot
    How it looks · Photo: Bachir Mamud on Pexels

  5. Step 5

    Stir in the white paste and a few pieces of mutton (opens in a new tab) and heat gently for 5–8 minutes, stirring, without letting it boil hard. Adjust salt and serve hot in bowls.

    • 8 min
    • low heat

    A hard boil makes the coconut milk split and the broth grainy.

    A finished dish being plated
    How it looks · Photo: Willians Huerta on Pexels

About this dish

Origin
Kolhapur, Maharashtra, Maharashtra, India · Well documentedMore food from India
Dish
Lunch · Dinner · Soups
Cooking method
Pressure-cooked, Simmered
Taste
creamy, aromatic / warmly spiced, rich, nutty, mild
Diet
No gluten ingredients · Keto-style · Low-carb
All labelsNon-vegetarian · Whole-food focused · No gluten ingredients · Egg-free · No added sugar · Alcohol-free · Pork-free · Beef-free · Keto-style · Low-carb
With the listed swaps: Dairy-freeWorked out from the ingredients. How labels work
Good for
Festive & celebration · Make-ahead
Cook more with
Goat meat · Coconut · Fresh ginger · Garlic · Cashews · Poppy seeds
Techniques
Simmering · Pressure cooking

Allergens

  • Contains, can be adapted: Milkfrom ghee
  • Contains: Tree nutsfrom cashews
  • Contains: Sesamefrom sesame seeds

Based on typical versions of these ingredients and not verified allergen-free. Brands differ and cross-contact happens, so always check labels. For severe allergies, follow your clinician’s advice.

Nutrition

169 kcal per serving

Calculated

1 serving ≈ 326 g · recipe makes 6

Where the energy comes from

  • Protein 24%
  • Carbohydrate 15%
  • Fat 60%
Nutrition per serving and per 100 g
NutrientPer servingPer 100 g*
Energy169 kcal52 kcal
Protein10.6 g3.3 g
Carbohydrate6.6 g2 g
Net carbohydrate4.2 g1.3 g
Sugars——
Added sugars0 g0 g
Fibre2.4 g0.7 g
Fat11.7 g3.6 g
Saturated fat6.8 g2.1 g
Trans fat——
Cholesterol32 mg10 mg
Sodium627 mg192 mg
Salt equivalent1.6 g0.5 g
Vitamins & minerals per serving
Potassium
293 mg
Calcium
86 mg
Iron
2.3 mg
Magnesium
—
Vitamin A (RAE)
32 µg
Vitamin C
7 mg
Vitamin D
—
Vitamin B12
0.5 µg
Folate (DFE)
10 µg

How these numbers were made

  • Calculated from USDA FoodData Central (SR Legacy) per-100 g values and the listed quantities.
  • *Per 100 g of combined raw ingredients; the cooked dish may weigh more or less.
  • Optional ingredients are not included: turmeric.
  • “—” means the value isn’t known for enough of the ingredients; it is never zero by default.
  • Values are estimates for guidance, not for medical dosing. U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. fdc.nal.usda.gov.

Good to know

Tips

  • Keep the colour pale: skip the turmeric and don't brown the whole spices.

Common mistakes

  • Using too little stock — the dish should be a thin, sippable broth, not a gravy.

Serve with

  • Serve in bowls with bhakri or chapati, tambda rassa and mutton sukka for a Kolhapuri thali.

Storage

  • Keeps 2 days refrigerated.

Reheating

  • Warm gently over low heat, stirring.

Original editorial recipe · FriendsPantry editorial · Not yet independently reviewed · Added · Updated

Recipe DNA

How this dish is built

Built from the recipe’s own sections. Each band’s width is its share of the dish by weight. Choose a component to see what it does.

The spice and seasoning backbone

White paste

Used in step 3

Reviews & corrections

Reviews come from signed-in cooks and appear after a moderator checks them. We never show made-up ratings.

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