झणझणीत कोळंबी रस्सा | How to make Kolambi Rassa | MadhurasRecipe | Ep – 334

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Kolambi rassa is an authentic, traditional Maharashtrian recipe. Kolambi rassa is Konkan special recipe. This is a very easy and simple recipe. It is made from kolambi or prawns and requires very few spices. Do try thei yummy recipe at home and drop a comment for me. You also can like, share and subscribe.

Ingredients:
• 250 gm Kolambi / Prawns
• Salt to taste
• 1 tsp Ginger-Garlic paste
• 1/2 tsp Turmeric powder
• Lemon juice
• 1/4 cup fresh shredded Coconut
• Coriander leaves
• 1 Green chili
• 1/2” Ginger
• 4~5 Garlic cloves
• 1 cup finely chopped Onion
• 1/2 cup finely chopped Tomato
• 1 tbsp Malvani masala
• 1 tbsp Red chili powder
• Water
• Salt to taste
• 3 tsp Oil

Method:
• Remove the shells and black vein of kolambi.
• Wash the kolambi really good and take it into a bowl.
• To marinate kolambi add salt, ginger-garlic paste, turmeric
powder and lemon juice.
• Mix everything well. Cover and rest it to marinate.
• In a blender pot take coconut, coriander leaves, green chili, ginger
and garlic.
• Add a little water and blend everything into fine paste.
• Heat up oil in a pan.
• Add onion and fry until it turns nice golden for about 4-5 minutes
on medium heat.
• Onion should be nice and soft.
• Add tomato and mix well. Fry until tomato cooks nice and soft.
• Fry tomato on medium heat until it mashes well with onion for
about 4-5 minutes.
• Add the blended masala and mix well.
• Fry the masala for about 2-3 minutes.
• Add malvani masala and red chili powder.
• You can use garam masala instead of malvani masala.
• Mix well and fry for about 2-3 minutes more.
• Add marinated kolambi and mix well.
• Kolambi should get good coating of masala.
• Add hot water and mix well.
• Add salt to taste and mix well.
• Be careful while adding salt as we have added salt while
marinating kolambi.
• Cover and cook on medium heat for about 4-5 minutes. Do not
cook longer.
• Turn off the gas and kolambi rassa is already.
• Kolambi rassa goes well with rice bhakari or ghavane.
• It also goes well with rice.

Tips:
• While making any gravy sabzi add hot water in hot masala. So
that the sabji gets nice tarri.
• Do not cook kolambi more that 4-5 minutes. If you cook longer it
gets rubbery or chewy texture.

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