Introduction: Kolhapuri Sukka Mutton & Tambda Rassa

 

I am sharing my Kolhapuri Sukka Mutton and Tambda Rassa recipe, which truly represents the bold and fiery taste of Kolhapur. When I say this dish is “झणझणीत,” I mean it is spicy, full of flavour, and cooked the traditional way. This recipe reminds me of village-style cooking, slow heat, a handi on fire, and the strong aroma of freshly ground spices filling the kitchen. Sukka Mutton gives a dry, intense masala-coated bite, while Tambda Rassa balances it with a hot, thin gravy. This combination tastes best with bhakri, especially in winter, and that is exactly how this dish is meant to be enjoyed.

---

 

Ingredients of Kolhapuri Sukka Mutton & Tambda Rassa

 

Portion / Servings: 5–6 pax
Preparation Time: 10 minutes
Cooking Time: 90 minutes

 

For Marinating Mutton

• Mutton (curry cut) – 1 kg
• Ginger & garlic paste – 2 tbsp
• Turmeric powder – ½ tsp
• Salt – ½ tsp

 

For Cooking Mutton

• Oil – 2 tbsp
• Onion (chopped) – 2 pcs
• Marinated mutton
• Water – as required

 

For Making Vatan (Masala Paste)

• Cinnamon – 2 inches
• Star anise – 2 pcs
• Cloves – 5–6 pcs
• Green cardamom – 4–5 pcs
• Black cardamom – 2 pcs
• Mace – 1 pc
• Dagad phool – 2 pcs
• Black pepper – 10–15 pcs
• Bay leaf – 2–3 pcs
• Coriander seeds – 2 tbsp
• Jeera – 1 tsp
• Poppy seeds – 1 tbsp
• Dry coconut – 1 cup
• Oil – 2 tbsp
• Onion (sliced) – 2–3 pcs
• Garlic – 10–12 pcs
• Ginger – 1 inch
• Tomato (diced) – 2 pcs
• Fresh coriander – a handful
• Water – as required

 

For Cooking Base Masala

• Oil – 2 tbsp
• Onion (chopped) – 2 pcs
• Prepared vatan paste
• Kanda lasun masala – 1 tbsp
• Malvani masala – 1 tbsp
• Red chilli powder – 1 tbsp

 

For Mutton Sukka

• Oil – 1 tbsp
• Onion (chopped) – 1 pc
• Boiled mutton
• Base masala
• Mutton stock
• Water – as required
• Salt – 1 tbsp
• Coriander (chopped) – 1 tbsp
• Lemon juice – ½ tsp

 

For Mutton Tambda Rassa

• Base masala – 2 cups
• Mutton stock – 5–6 cups
• Water – as required
• Coriander (chopped) – 1 tbsp
• Lemon juice – ½ lemon

---

 

Instructions of Kolhapuri Sukka Mutton & Tambda Rassa

 

Step 1: Marinate the Mutton

Combine the mutton with ginger–garlic paste, turmeric powder, and salt. Rub everything very well so each piece is coated properly. Keep the mutton aside and let it marinate for at least 30 minutes so the flavours go inside the meat.

 

Step 2: Prepare the Mutton Alni (Stock)

Heat oil in a pressure cooker and add chopped onions. Cook the onions for 5 to 7 minutes until soft and lightly cooked, not fully brown. Add the marinated mutton and roast it for 4 to 5 minutes so the masala coats the meat well. Add water as required, close the cooker, and cook for 4–5 whistles. Once done, separate the boiled mutton and the stock and keep both aside.

 

Step 3: Dry Roast the Whole Spices

Heat a pan on low flame and add cinnamon, star anise, cloves, green cardamom, black cardamom, mace, dagad phool, black pepper, bay leaf, coriander seeds, jeera, and poppy seeds. Roast gently until you get a nice aroma. Do not burn the spices.

 

Step 4: Roast the Coconut

In the same pan, add dry coconut pieces and roast on low flame. Stir continuously and roast until the coconut turns golden brown in colour.

 

Step 5: Prepare the Vatan (Kolhapuri Masala Paste)

Heat oil in a pan and add sliced onions. Roast them for 6 to 8 minutes until nicely browned. Add garlic and ginger, then add diced tomatoes and salt. Cook until the mixture becomes soft and cooked. Transfer this along with roasted spices, roasted coconut, and fresh coriander into a mixer jar. Grind into a thick smooth paste using little water.

 

Step 6: Make the Base Masala

Heat oil in a thick bottom pan and add chopped onions. Lightly sauté them, then add the prepared vatan paste. Roast it properly until oil starts releasing. Add kanda lasun masala, Malvani masala, and red chilli powder. Cook well to remove raw flavours. This base masala will be used for both Sukka and Tambda Rassa.

 

Step 7: Prepare the Mutton Sukka

Heat oil in a pan and add chopped onion. Once lightly brown, add boiled mutton. Add a portion of the base masala along with some mutton stock and water. Cook covered for 5 to 10 minutes until the mixture becomes thick and latpata. Finish with salt check, chopped coriander, and lemon juice.

 

Step 8: Prepare the Mutton Tambda Rassa

Take the remaining base masala and add mutton stock and water as required. Bring it to a boil and let it simmer until oil floats on top. Finish with chopped coriander, lemon juice, and adjust salt. Serve hot with Sukka mutton.

---

 

About Kolhapuri Sukka Mutton & Tambda Rassa

 

Kolhapuri Sukka Mutton & Tambda Rassa is a very traditional Maharashtrian preparation where one base masala, called vatan, creates two different dishes. I really love this idea because nothing is wasted, and every step adds depth to the flavor.

In this recipe, the mutton is first marinated with ginger, garlic, green chilli, turmeric, and salt. Giving it time to rest helps the spices go deep inside the meat. The cooking may be done in a cooker to save time, but the soul of Kolhapuri Sukka Mutton & Tambda Rassa still comes from slow-style cooking.

The real magic of Kolhapuri Sukka Mutton & Tambda Rassa is the vatan. Whole spices, poppy seeds, dry coconut, onions, tomatoes, and lots of coriander are roasted and ground together. This paste is then roasted again with oil, onions, and special Maharashtrian masalas like kanda lasun masala and Malvani masala.

Half of this vatan goes into making the deep red, spicy Tambda Rassa using the mutton stock, also called adani. The other half coats the mutton pieces to make Kolhapuri Sukka Mutton, which is thick, spicy, and full of flavor. Both dishes together create a perfect balance.

---

 

Cooking Tips for Kolhapuri Sukka Mutton & Tambda Rassa

 

• Always marinate the mutton for at least 1 to 2 hours to get better flavor in Kolhapuri Sukka Mutton & Tambda Rassa.
• Do not fully cook the mutton in the pressure cooker; keep it slightly undercooked so it finishes cooking with the vatan.
• Roast whole spices on low heat until aroma comes, not till they burn.
• Dry coconut should be browned slowly on low flame for a deep taste.
• Slice onions thin and roast them patiently for the vatan base.
• Use thick bottom pan while roasting vatan so it does not stick or burn.
• Always split the vatan equally for Kolhapuri Sukka Mutton & Tambda Rassa.
• Let the sukka mutton cook covered for 5 to 10 minutes so flavors absorb well.

---

 

Pairing Guide for Kolhapuri Sukka Mutton & Tambda Rassa

 

• Bajra bhakri is the best and most traditional pairing with Kolhapuri Sukka Mutton & Tambda Rassa.
• Jowar bhakri also works very well with this spicy dish.
• Fresh chopped onion and lemon on the side enhance the flavors.
• Tambda Rassa can be enjoyed separately like a soup.
• Buttermilk helps balance the spice of Kolhapuri Sukka Mutton & Tambda Rassa.

---

 

Frequently Asked Questions about Kolhapuri Sukka Mutton & Tambda Rassa

 

1. What makes Kolhapuri Sukka Mutton & Tambda Rassa different from other mutton dishes?

Kolhapuri Sukka Mutton & Tambda Rassa uses one spicy vatan to create two dishes, which is very unique and traditional.

 

2. Is Kolhapuri Sukka Mutton & Tambda Rassa very spicy?

Yes, Kolhapuri Sukka Mutton & Tambda Rassa is known as “झणझणीत”, which means properly spicy.

 

3. Can Kolhapuri Sukka Mutton & Tambda Rassa be cooked without a pressure cooker?

Yes, traditionally Kolhapuri Sukka Mutton & Tambda Rassa is cooked slowly in a handi on wood fire.

 

4. What is vatan in Kolhapuri Sukka Mutton & Tambda Rassa?

Vatan is a roasted and ground spice paste that forms the base of Kolhapuri Sukka Mutton & Tambda Rassa.

 

5. What is adani in Kolhapuri Sukka Mutton & Tambda Rassa?

Adani is the mutton stock used to prepare the red Tambda Rassa.

 

6. Why is dry coconut used in Kolhapuri Sukka Mutton & Tambda Rassa?

Dry coconut adds body, thickness, and deep flavor to Kolhapuri Sukka Mutton & Tambda Rassa.

 

7. Can I adjust the spice level of Kolhapuri Sukka Mutton & Tambda Rassa?

You can reduce chilli quantity, but authentic Kolhapuri Sukka Mutton & Tambda Rassa is meant to be spicy.

 

8. Which masalas are important for Kolhapuri Sukka Mutton & Tambda Rassa?

Kanda lasun masala, Malvani masala, and red chilli powder are key to Kolhapuri Sukka Mutton & Tambda Rassa.

 

9. How long should Kolhapuri Sukka Mutton & Tambda Rassa rest before serving?

Letting Kolhapuri Sukka Mutton & Tambda Rassa rest for a few minutes helps flavors settle.

 

10. What is the best way to enjoy Kolhapuri Sukka Mutton & Tambda Rassa?

The best way to enjoy Kolhapuri Sukka Mutton & Tambda Rassa is hot with bhakri, onion, lemon, and lots of appetite.

---