This time its a post on the not-so-famous-but-utterly-delicious dish called, Madra. It is a traditional dish which is prepared by people in Himachal. This is one of my hubby`s favorite dishes and so I keep cooking it every now an then 🙂 I remember how my in-laws burst out laughing when I reconfirmed if Madra has anything to do with madira (alcohol) !? 😛 😀 How is a Tamilian supposed to know that BTW 😐
Madra is prepared by simple and nutritious ingredients, that has a unique flavor and rich texture. It might sound to be a time-consuming recipe, but the results are something you`ll love 🙂
Okay lets start with the ingredients. You will need
- 500 gms chickpeas soaked overnight and boiled
- 500 ml curd
- Spices – Cloves, Cardamom, Bay leaves and Cinnamon sticks
- Seasoning – 1 tbsp Cumin , 1/4 tbsp Fennel, 1/4 tbsp Fenugeek
- Turmeric – 1 tbsp
- Red chilli powder – 1 tbsp
- Ghee – 2 tbsp
- Salt as per taste
Steps to a perfect “Madra”
Take a heavy-bottomed pan and put 2 tbsp ghee
Add Cumin, fennel, fenugreek seeds, turmeric powder and all the spices after the ghee heats up. Make sure the you do the entire process at simmer flame.
Now add the curd and immediately start stirring it in one direction. This is the bottle-neck of the entire process. We need to keep on stirring the curd until it reduces to 1/3 of the actual amount.
Note: If the curd is too sour, you can add some milk to it.
This is how it looks after reducing to half
Before the curd reduces to a rich creamy gravy, add the boiled chickpeas to it.
Let it cook for another 15-20 mins on simmer flame then add 1 tbsp Dried Mango Powder (Amchur) and cook it for another 2 mins.
Serve hot with rice or rotis!
Some use Rajma instead of Chickpeas to prepare Madra. I enjoyed it with jeera rice and ended up with Falooda for dessert. That`s how we welcomed our new year 🙂
Do tell me how did you like Madra and how would you rate this nutritious and delightful recipe! 🙂