Madra recipe with step-by-step pics. Madra is a curd and legume primarily based curry from the himachali delicacies. Normally the beans which are 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 are part of dham are satvik and made with out onions and garlic. A selected sect of brahmins known as as ‘botis’ prepare dinner the dham. Normally 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), just a few breads, candy rice or kheer or sweets like boondi. (supply Wiki) I’ve been to some components of himachal pradesh and have savored the native vegetarian delicacies there.
You may evaluate madra to kadhi the place some beans are added. I began making rajma madra adapting it from the prepare dinner e-book delicacies of himachal pradesh: himachali dham.
I’ve made madra each with rajma and chana. In truth the rajma madra was liked at my place and thus I made it just a few 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 utilize the common number of pink kidney beans or purple kidney beans. You too can use Kashmiri rajma.
The one difficult half within the madra recipe is cooking the curd. The curd shouldn’t cut up. So whereas making this recipe, do Use full fats curd or curd made out of complete milk. Don’t use low fats curd or curd made out of toned milk.
Along with the kidney beans and yogurt, different components which are added on this Madra Recipe are complete spices and floor spices like turmeric powder, cumin powder, garam masala powder purple chili powder, coriander powder and asafoetida. To make a few of these spice powders at house, discuss with this recipe of Garam Masala and Coriander Powder.
For any curd primarily based recipe, I all the time use selfmade curd. On this recipe too I’ve added Homemade Curd.
Serve rajma madra scorching with rotis or steamed rice.
Easy methods 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 working 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. When 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 test if the rajma has cooked properly or not. The beans ought to mash fully once you press it with a spoon or together with your fingers.
If the rajma beans are usually 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 contemporary full fats curd and whisk it until clean. Hold 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 swap off the warmth and add ⅛ teaspoon asafoetida (hing). Give a stir and blend properly. Then hold the pan down.
12. Subsequent add the crushed curd.
13. Shortly 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 hold pan on range high on a low warmth and proceed to stir continuous. If you stir continuous curd gained’t cut 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 cut 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 total 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 purple chilli powder
- 1 teaspoon coriander powder
You too can add just a few methi seeds and ½ teaspoon of fennel powder (saunf powder) if you’d 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. Hold stirring often.
28. The gravy will start to thicken. Total 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 swap off the warmth.
29. Serve rajma madra scorching with rotis or steamed rice. You may garnish with some coriander leaves if you’d like.
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Madra Recipe | Himachali Rajma Madra Recipe
Rajma madra recipe is is a curd and legume primarily based curry from the himachali delicacies. Normally the beans which are added in madra are chickpeas (safed chana), kidney beans (rajma) and black eyed beans (rongi, lobia).
Prep Time 20 minutes
Cook dinner Time 20 minutes
Complete Time 40 minutes
different components for madra recipe
Forestall your display from going darkish whereas making the recipe
stress cooking rajma for madra recipe
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.
Subsequent day drain all of the water and rinse the rajma in working water. Drain the additional water. Place the rajma beans in a stress cooker.
Add the next complete spices – 1 inch cinnamon, 2 cloves, 1 tej patta and a couple of inexperienced cardamoms.
Add 2.5 cups water. cowl with lid and stress prepare dinner on medium flame for 15 to 16 whistles.
When the stress settles down, open the lid and test if the rajma has cooked properly or not. The beans ought to mash fully once you press it with a spoon or together with your fingers. If the rajma beans are usually not cooked, then proceed to stress prepare dinner for some extra time. Add some extra water if required.
In a bowl, take 1 cup contemporary full fats curd and whisk it until clean. Hold apart.
making madra recipe
Warmth 2 tablespoons ghee or 3 tablespoons oil in a heavy pan or kadai.
Add ½ teaspoon cumin seeds. Let the cumin seeds crackle within the scorching oil.
Now swap off flame and add ⅛ teaspoon asafoetida (hing). Give a stir and blend properly. then hold the pan down.
Subsequent add the crushed curd. shortly start to stir the curd as quickly as you add it.
Stir curd continuous. Combine until curd and ghee is combined very properly.
Then hold pan on range high on a low flame and proceed to stir continuous. Should you stir continuous, curd gained’t cut up.
Carry on stirring continuous.
After some minutes, you will note the ghee separating from the curd combination.
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.
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 purple chilli powder and 1 teaspoon coriander powder. You too can add just a few methi seeds and ½ teaspoon of fennel powder (saunf powder) if you’d like.
Combine properly. proceed to stir for one minute.
Drain all of the water from the rajma and add the cooked rajma beans within the curd gravy.
Season with salt as per style. combine properly.
Simmer the madra gravy on a low flame. Hold stirring often.
The gravy will start to thicken. Total simmer for 11 to 12 minutes. You may add some scorching water if the gravy turns into too thick. After 11 to 12 minutes or when the madra gravy has thickened, then swap off flame.
Serve rajma madra with rotis or steamed rice. You may garnish with some coriander leaves if you’d like.
- You need to use any number of kidney beans to make this dish. I’ve used the standard Himachali smaller selection.
- Should you really feel the curry is thickened an excessive amount of, then add some scorching water, stir and simmer for some time.
- Use curd which is full fats or made out of complete milk, and never low fats or made out of toned milk. This can keep away from splitting of the curd, whereas cooking.
Vitamin Details
Madra Recipe | Himachali Rajma Madra Recipe
Quantity Per Serving
Energy 259 Energy from Fats 81
% Day by day Worth*
Fats 9g14%
Saturated Fats 5g31%
Monounsaturated Fats 1g
Ldl cholesterol 24mg8%
Sodium 51mg2%
Potassium 741mg21%
Carbohydrates 33g11%
Fiber 8g33%
Sugar 3g3%
Protein 12g24%
Vitamin A 410IU8%
Vitamin C 2.6mg3%
Calcium 130mg13%
Iron 3.8mg21%
* % Day by day Values are primarily based on a 2000 calorie eating regimen.
This Madra Recipe submit from the archives, initially printed in Could 2018 has been up to date and republished on February 2023.
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