Kolhapuri Veg Tambda Rassa (Red)

A spicy, bold, and fiery Kolhapuri red curry, packed with roasted spices and coconut.

Preparation Time: 25 minutes Cooking Time: 30 minutes Total Time: 55 minutes Servings: 4 servings

Ingredients

• 2 cups Mixed Vegetables (potato, carrot, beans, cauliflower)
• 1/2 cup Fresh Coconut (grated)
• 2 Onions (sliced)
• 2 Tomatoes (chopped)
• 6–8 Dry Red Chillies
• 1 tbsp Garlic (chopped)
• 1 tsp Ginger (chopped)
• 1 tsp Coriander Seeds
• 1/2 tsp Cumin Seeds
• 1/2 tsp Turmeric Powder
• 1 tsp Red Chilli Powder
• 1/2 tsp Garam Masala
• 2 tbsp Oil
• Salt to taste
• Coriander Leaves for garnish

1. Preparation

   • Chop vegetables and parboil them.
   • Soak dry red chillies in warm water for 10 minutes.

2. Preparing Kolhapuri Masala

   • Roast coconut, coriander seeds, cumin seeds, and onions until golden.
   • Add soaked red chillies, garlic, ginger, and tomatoes.
   • Grind into a smooth, thick paste.

3. Cooking the Masala

   • Heat oil in a pan.
   • Add the prepared masala paste and cook until oil separates and the mixture turns aromatic.

4. Making the Gravy

   • Add turmeric powder, red chilli powder, and salt.
   • Add water to adjust consistency and bring to a boil.

5. Adding Vegetables

   • Add the boiled vegetables and mix well.
   • Simmer for 8–10 minutes until the gravy thickens and coats the vegetables.

6. Finishing

   • Add garam masala and mix well.
   • Garnish with chopped coriander leaves.

Tip:

• Adjust spice level by reducing or increasing dry red chillies.
• Add a spoon of coconut milk at the end if you want a slightly balanced flavor.