Madra Recipe | Himachali Rajma Madra Recipe

Madra recipe with step-by-step pics. Madra is a curd and legume primarily based curry from the himachali delicacies. Often the beans which might be added in madra recipe are chickpeas (safed chana), kidney beans (rajma) and black eyed beans (rongi, lobia). Madra is without doubt one of the dishes that’s served in a himachali meals feast together with numerous different dishes. In himachali language, this himachali meals pageant known as as Dham.

The recipes which might be part of dham are satvik and made with out onions and garlic. A selected sect of brahmins referred to as as ‘botis’ prepare dinner the dham. Often brass utensils are used to prepare dinner the meals. The meals is served on leaf plates.

The meals that’s served is rice, dals (lentil primarily based dishes), madra, khatta (candy and bitter dish made with tamarind, jaggery and chickpeas), a couple of breads, candy rice or kheer or sweets like boondi. (supply Wiki) I’ve been to some elements of himachal pradesh and have savored the native vegetarian delicacies there.

You’ll be able to examine madra to kadhi the place some beans are added. I began making rajma madra adapting it from the prepare dinner guide delicacies of himachal pradesh: himachali dham.

I’ve made madra each with rajma and chana. In reality the rajma madra was beloved at my place and thus I made it a couple of extra occasions.

On this madra recipe, I’ve used rajma aka kidney beans. I’ve particularly used a small number of kidney beans from Himachal Pradesh. Thought you should use the common number of pink kidney beans or crimson kidney beans. You may as well use Kashmiri rajma.

The one tough half within the madra recipe is cooking the curd. The curd shouldn’t break up. So whereas making this recipe, do Use full fats curd or curd constructed from complete milk. Don’t use low fats curd or curd constructed from toned milk.

Along with the kidney beans and yogurt, different elements which might be added on this Madra Recipe are complete spices and floor spices like turmeric powder, cumin powder, garam masala powder crimson chili powder, coriander powder and asafoetida. To make a few of these spice powders at dwelling, consult with this recipe of Garam Masala and Coriander Powder.

For any curd primarily based recipe, I at all times use selfmade curd. On this recipe too I’ve added Homemade Curd.

Serve rajma madra scorching with rotis or steamed rice.

The best way to make Madra Recipe

Strain cooking rajma

1. Rinse 1 cup rajma (200 grams) with water a few occasions. Then soak rajma beans in sufficient water for 8 to 9 hours or in a single day.

2. Subsequent day drain all of the water and rinse the rajma in operating water. Drain the additional water. Place the rajma beans in a 3 litre stovetop stress cooker.

3. Add the next complete spices – 1 inch cinnamon, 2 cloves, 1 tej patta and 2 inexperienced cardamoms.

4. Add 2.5 cups water. In case you have used a bigger cooker, then add extra water.

5. Cowl with lid and stress prepare dinner on medium warmth for 15 to 16 whistles.

6. When the stress settles down, then solely open the lid and verify if the rajma has cooked properly or not. The beans ought to mash utterly while you press it with a spoon or along with your fingers.

If the rajma beans usually are not cooked, then proceed to stress prepare dinner for some extra time. Add some extra water if required.

7. In a bowl, take 1 cup recent full fats curd and whisk it until easy. Maintain apart.

Making madra recipe

8. Warmth 2 tablespoons ghee or 3 tablespoons oil in a heavy pan or kadai.

9. Add ½ teaspoon cumin seeds.

10. Let the cumin seeds crackle within the scorching oil.

11. Now change off the warmth and add ⅛ teaspoon asafoetida (hing). Give a stir and blend properly. Then preserve the pan down.

12. Subsequent add the crushed curd.

13. Rapidly start to stir the curd as quickly as you add it.

14. Stir curd continuous. Combine until curd and ghee is combined very properly.

15. Then preserve pan on range high on a low warmth and proceed to stir continuous. If you stir continuous curd gained’t break up.

16. Carry on stirring continuous.

17. After some minutes, you will note the ghee separating from the curd combination.

18. Within the beneath pic, you see the consistency of the curd. It has not break up.

19. Carry on stirring and cooking the curd.

20. Proceed to stir until all ghee is separated and also you see a layer of ghee floating on the sides and on few locations on the high of the curd combination. Cooking curd takes an general 10 to 12 minutes on a low flame.

21. Then add the next spice powders one after the other:

• ½ teaspoon turmeric powder
• ½ teaspoon cumin powder
• ½ teaspoon garam masala powder
• 1 teaspoon Kashmiri crimson chilli powder 
• 1 teaspoon coriander powder

You may as well add a couple of methi seeds and ½ teaspoon of fennel powder (saunf powder) if you would like.

22. Stir and blend properly.

23. Proceed to stir for one minute.

24. Drain all of the water from the rajma and add the cooked rajma beans within the curd gravy.

25. Season with salt as per style.

26. Combine properly.

27. Simmer the gravy on a low warmth. Maintain stirring sometimes.

28. The gravy will start to thicken. General simmer for 11 to 12 minutes. You can add some scorching water if the gravy turns into too thick. After 11 to 12 minutes or when the madra gravy has thickened, then change off the warmth.

29. Serve rajma madra scorching with rotis or steamed rice. You’ll be able to garnish with some coriander leaves if you would like.

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This Madra Recipe put up from the archives, initially printed in Might 2018 has been up to date and republished on February 2023.