Mushroom Pandhra Rassa | How to Make Kolhapuri Mushroom Pandhra Rassa Recipe | Chef Varun Inamdar

Learn how to make "Mushroom Pandhra Rassa" at home with our Chef Varun !!!!!!

Mushroom Pandhra Rassa is a creamy, mildly spiced curry from Maharashtra, India, made with mushrooms in a coconut milk base. It's known for its rich, white gravy flavored with green chilies, garlic, ginger, and traditional spices, making it a delicious and comforting dish.

If you don't eat mushroom a great alternative is auliflower florets or paneer (Indian cottage cheese) as substitutes. Both alternatives will work well with the creamy coconut gravy and absorb the flavors beautifully.

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Ingredients
1 cup Fresh Coconut (grated)
1 Onion (sliced & boiled)
1-inch Ginger (chopped)
12-15 Garlic Cloves (peeled)
1 tsp Black Peppercorns
1 tbsp White Poppy Seeds
1 tbsp White Sesame Seeds (toasted)
¼ tsp Nutmeg
1 tbsp Coriander Leaves
1-inch Cinnamon Stick
1 Black Cardamom
2 Green Cardamoms
8-10 Cloves
Cold Water (as required)
1 tbsp Oil
2 Bay Leaves
2 Green Cardamoms
1 Black Cardamom
Salt (as per taste)
12-14 Button Mushrooms (cut into half)
2 Dried Shiitake Mushrooms (soaked & diced)
Mushroom Stock (as required)