'Tambda' in Marathi language means the colour red and 'Rassa' denoted a thin watery curry. So Tambda Rassa means thin watery yet extremely spicy curry. Popular in the Kolhapur region of Maharashtra . Its also called tambda or red because of the fiery red colour this curry has due to chilli powder . It tastes best when truly spicy however if one cannot tolerate so much spice the spice level can be compromised. Served hot along with the bhakari , Roti/chapati or even steamed rice with simple onions at the side is the most simple yet mouthwatering meal. Can be prepared using both chicken as well as mutton as per your choice. Here is a simple recipe of the same .
INGREDIENTS :
Chicken or mutton curry pieces 1/2 kgs
1 Big onion finely chopped
1 Medium sized tomato finely chopped
Oil for cooking 5 Tbsp
2 Green cardamoms
Tambda rassa masala (I use the store bought ones) Readily available in the market 50 gms (Can be adjusted as per taste)
Turmeric powder 1/2 tsp
ginger garlic paste 1 tsp
Salt to taste .
METHOD
1. In a thick bottomed vessel or Wok, heat 5 Tbsp of Oil.
2. Crush two green cardamoms and add them to this oil .
3. Add the finely chopped onion and saute well till onion turns brown
4. Now add the ginger garlic paste and the tomatoes and stir well for few minutes.
5. Add the meat (Chicken or mutton) , turmeric powder and salt to taste . Mix well.
6. Add water as required . Keep covered.
7.Stir well occasionally till he meat is cooked well.
8.Now add the tambda rassa masala (Some brands will have salt added) Check accordingly before adding salt.
9. Mix well and bring to a boil.
10. Add more water depending on how watery you want the curry to be .
11. Garnish with chopped coriander leaves.
12. Serve Hot with Bhakari or steamed rice or phulkas
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