Madra is a thick curd and legume based curry from the Himachali cuisine. Usually the beans that are added in Madra are chickpeas, kidney beans and black eyed beans. Madra can also be made by adding paneer along with the legume.
250 gms Kabuli Chana soaked overnight and pressure cooked
12 cashews halved
3 tbsps oil of choice
1/4 teaspoon Asafoetida
1 inch piece of Cinnamon
1 Black cardamom
1 tsp Cumin seeds
1 Onion chopped
3/4 teaspoon Garam masala powder
1 tbsp Coriander Powder
1/2 tsp Turmeric powder
1 tbsp red chilly powder
3 Green Chillies slit
2 cups Hung Curd beaten till smooth
1tbsp Rice flour
1 tablespoon Ghee
Dry grind the black cardamom, peppercorns and cloves coarsely.
Mix rice flour with water and keep it aside. Heat 2 tablespoons of oil in a pan. Add a pinch of asafoetida, cumin seeds and cinnamon.
Next, add all the dry ground spices.
Add onion and roast till translucent. Add the garam masala powder and coriander powder.
Add the cooked chickpeas and cashews and mix it well with the masala. Add salt and chilli powder to taste.
Add the slit green chillies and allow it to cook for a couple of minutes.
Lower flame and add the whisked yogurt continuously stirring the chickpeas. Keep stirring the mixture until yogurt mixes well.
Increase the heat slightly and continue stirring till the yoghurt begins to boil. Stirring is important to avoid the yoghurt from curdling.
Add the rice flour paste and ghee and keeping on stirring all the while. Cook it for another 5-6 minutes . It thickens as it cools because of the rice flour added to it.
Serve it hot with rice and a salad.
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