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Kolhapur cuisine is a regional cuisine that originated in the city of Kolhapur, located in the Indian state of Maharashtra. It is known for its spicy and flavourful dishes that incorporate a variety of local ingredients, such as kokum, tamarind, and a special variety of chilli peppers known as the Kolhapuri mirchi. The history of Kolhapuri cuisine can be traced back to ancient times when the region was ruled by various dynasties, including the Satavahanas, Rashtrakutas, and Marathas. The Maratha Empire, which ruled over the region in the 17th and 18th centuries, had a significant influence on the cuisine of Kolhapur. The Marathas were known for their love of rich and flavourful foods, and this influence can be seen in many of the dishes that are popular in Kolhapuri cuisine today. In addition to the Marathas, the cuisine of Kolhapur has also been influenced by the neighbouring regions of Karnataka and Goa, as well as the Portuguese who arrived in India in the 16th century. Kolhapuri cuisine is also heavily influenced by the local ingredients that are available in the region. The use of kokum, a souring agent, and the fiery Kolhapuri mirchi, a special variety of chilli pepper, are two examples of ingredients that are unique to the region. Over time, Kolhapuri cuisine has evolved and developed its own distinct identity. Today, it is known for its spicy and flavourful dishes that incorporate a variety of local ingredients and traditional cooking techniques. It has become popular not only in the region but also in other parts of India and around the world, thanks to its unique and delicious flavours.
Here are five popular dishes from Kolhapuri cuisine that you can try at home-
Tambada Rassa
Tambada rassa is a popular spicy red curry with its origins in Kolhapur, Maharashtra, India. The name "tambada" means "red" in Marathi, which is the local language of Maharashtra, and "rassa" means "gravy" or "sauce". The curry is typically made with mutton, but chicken can be used as well. Onions, garlic, ginger, and a blend of aromatic spices are used to make the thick gravy. The spices used in Tambada Rassa include coriander, cumin, turmeric, red chilli powder, and the fiery Kolhapuri mirchi, which gives the dish its signature spiciness. The dish is slow-cooked on a low heat to allow the flavours to blend together and develop. The result is a rich, spicy, and flavourful gravy that is perfect for dipping bread or can be served with steamed rice.
Kolhapuri Bhadang
Kolhapuri bhadang is a popular spicy snack that is great for teatime. It is a crunchy mixture made with puffed rice, peanuts, roasted chana dal, and spices. The snack is made by roasting the puffed rice and mixing it with peanuts, roasted chana dal, and a blend of spices such as cumin, coriander, and red chilli powder. The mixture is then seasoned with salt and a splash of lemon juice to enhance the flavour. The taste of Kolhapuri Bhadang is spicy, tangy, and crunchy. The spiciness comes from the use of red chilli powder, which gives the snack a fiery kick. The tanginess comes from the use of lemon juice, which adds a sour flavour to balance out the spice. The crunchiness comes from the use of puffed rice, peanuts, and roasted chana dal, which give the snack a satisfying texture.
Bhadang/ pinterest.com
Kolhapuri misal, a popular vegetarian dish from Kolhapur, is a spicy stew made with sprouted moth beans, spices, and a savoury broth known as "kat". It is usually served with a side of bread or a fried snack called "farsan" and is topped with crunchy sev, chopped onions, and coriander. The taste of Kolhapuri Misal is spicy, tangy, and savoury. The spiciness comes from the use of the fiery Kolhapuri mirchi, which is a special variety of chilli pepper that is unique to the region. The tanginess comes from the use of tamarind or kokum, which adds a sour flavour to balance out the spice. And the savoury flavour comes from the use of spices such as cumin, coriander, and turmeric. The dish has a unique texture, with the soft and tender sprouted moth beans contrasting with the crunchy sev and farsan. The broth, or kat, is the star of the dish, as that is where all the flavours come together to create a rich and satisfying taste.
Pandhra Rassa
Pandhra rassa is a mild curry dish, where "pandhra" means "white" in Marathi and "rassa" means "gravy" or "sauce". Unlike the spicy Tambada Rassa, Pandhra Rassa is a milder curry that is made with a base of coconut and onions. The dish is typically made with chicken or mutton, ginger, garlic, coconut milk, and a blend of aromatic spices such as cardamom, cinnamon, and bay leaves. The dish is slow-cooked on low heat, resulting in a rich, creamy, and flavourful gravy that pairs well with bread or rice. The creaminess in the gravy comes from the use of coconut milk, which adds a rich and velvety texture to the dish. The flavour is enhanced by the aromatic spices, and the chicken or mutton is cooked to perfection in a creamy gravy, making it tender and juicy.
Kolhapuri Chicken
Kolhapuri chicken is a spicy and flavourful chicken curry that is made with a blend of aromatic spices, including the famous Kolhapuri red chilli powder. The dish is made with bone-in chicken that is marinated in a mixture of yoghurt, ginger, garlic, and spices for a few hours to tenderise and infuse it with flavour. The chicken is then cooked in a spicy tomato-based gravy that is made with onions, ginger, garlic, and a blend of spices such as cumin, coriander, and turmeric. The dish is finished with a generous sprinkle of the fiery Kolhapuri red chilli powder, which gives it a unique and intense heat. The taste of Kolhapuri Chicken is spicy, tangy, and flavourful. The chicken is tender and juicy, and the gravy is rich and flavourful, making it a perfect accompaniment to bread or rice.
