Pahadi Rajma Madra/Chamba Ka Madra | How to make Pahadi Rajma Madra/Chamba Ka Madra
About Pahadi Rajma Madra/Chamba Ka Madra
A dish prepared in Dham or as the Food Fest in Chamba region is called. Simple yet rich, it uses Rajma/Kidney Beans, cooked in yoghurt gravy along with desi ghee and few spices.What makes it more interesting is the way of cooking yoghurt, let's see how it's prepared. I learned the technicalities of Himachali cuisine from a friend's mom, thank you Gaurav & Aunty for the guidance!
Pahadi Rajma Madra/Chamba Ka Madra is one dish which makes its accompaniments tastier. With the right mix of flavours, Pahadi Rajma Madra/Chamba Ka Madra has always been everyone's favourite. This recipe by Rina Vora is the perfect one to try at home for your family. The Pahadi Rajma Madra/Chamba Ka Madra recipe is very simple and can be made in restaurant style using these ingredients. The time taken while preparing Pahadi Rajma Madra/Chamba Ka Madra is 15 minutes and the time taken for cooking is 50 minutes. This is recipe of Pahadi Rajma Madra/Chamba Ka Madra is perfect to serve 2 people. Pahadi Rajma Madra/Chamba Ka Madra is just the appropriate option to prepare when you have a get together or party at home. Be it kids or grownups, everyone just absolutely love Pahadi Rajma Madra/Chamba Ka Madra. So do try it next time and share your experience of cooking Pahadi Rajma Madra/Chamba Ka Madra by commenting on this page below!
Ingredients to make Pahadi Rajma Madra/Chamba Ka Madra
- Rajma 100 gms/1 tea cup
- Fresh yoghurt/dahi 200 ml
- Desi ghee 2 tbsp
- Cloves 2-3
- Cinnamon 1"stick
- Green cardamoms 2
- Black Cardamom 1
- Jeera/ Cumin Seeds 1/4 tsp
- Hing/Asafoetida a pinch
- Saunf/Fennel Seed Powder 1/4 tsp
- Methi/Fenugreek Powder 1/4 tsp
- Turmeric Powder/Haldi a pinch
- Rice Flour 1 tsp or soaked and ground rice 1 tsp (optional)
- Red Chilli Powder 1/2 tsp + 1 pinch (optional)
- Garam Masala Powder 1/4 tsp (optional)
- Salt to taste
How to make Pahadi Rajma Madra/Chamba Ka Madra
My Tip:The original recipe does not use red chilli powder, that's my addition. Personally I feel it tastes better without garam masala, the way it evolved didn't include garam masala, the addition was adapted later with time. Rice flour/paste is added only to ensure that the yoghurt dosent curdle, I didn't add, you can skip it too. It dosent make a difference to the taste or flavor of the dish. Almost all recipes of madra mention adding dryfruits or even coconut but even that has evolved over time in order to add richness, the original recipe didn't call for dry fruits, I didn't add any but you can, it will give you the present day version of Madra. Also the original recipe uses much more amount of ghee, I've tampered with that, reducing it to a fourth of the quantity used.