Coming to the cuisine part,it is similar to other Northern states,they do eat rice,wheat,maize ,vegetables and lentils.Tradituinally Himachal cuisine is dominated by red meat and wheat bread.Thick rich curries with aromatic spices are common.
Today's recipe is one such thick and flavorful curry with chickpeas and yogurt called Madra or Mandra.This curry goes very well with both rice and rotis.The recipe is adapted from here.Off to the recipe.......................
Basic Information
Preparation time 10 minutes
Cooking time 20 minutes
Serves 2
Ingredients
| Ingredient | Quantity |
|---|---|
| Soaked Chickpeas/kondakadalai | 1 |
| Yogurt/thayir | 3/4-1 cup |
| Green chilly/pachamilagai | 2 |
| Red chilly powder/milagai podi | 1/2 tsp |
| Coriander powder/dhaniya podi | 1/2 tsp |
| Turmeric powder/manjal podi | 1/4 tsp |
| Salt | 1 tsp |
| Coriander leaves | 1 tbs(chopped) |
| Oil | 1 tbs |
| Rice flour | 2 tsp |
For the tempering
| Ingredient | Quantity |
|---|---|
| Cloves/lavangam | 2 -3 |
| Cinnamon/pattai | 1 inch |
| Black caradamom/ellakai | 2 |
| Cumin seeds/jeeragam | 1/2 tsp |
| Asafoetida/perungayam | a pinch |
Method
Cook the chickpeas in a pressure cooker for 2 whistles and keep it aside.Mix the rice flour in 2 tbs of water,whisk the yogurt and set it aside.
Heat a pan with oil and crackle the cumin seeds and add the other whole garam masala spices.Add in the chopped green chilly,then goes in the coriander powder and turmeric powder.Give it a mix.
Now add the cooked chickpeas and the red chilly powder,mix it well and cook it for couple of minutes.Now add the rice flour mixture to it,cook it for anther 2 minutes.
Now add the whisked yogurt and and 1/2 cup of water and stir it well to prevent curdling.Add salt and let it cook for another couple of minutes.Finally sprinkle the chopped coriander leaves.
Serve it with rice or roti.
Enjoy..........................................................
- If you feel the curry is curdled after adding the yogurt stir it vigorously eventually after cooking it will be fine.
- Here I used slightly sour yogurt to get a nice tangy taste.
- If the yogurt is too thick add little more water to adjust the consistency.
Along with this I am linking
1.here.Off to the recipe.......................
Basic Information
Preparation time 10 minutes
Cooking time 20 minutes
Serves 2
Ingredients
| Ingredient | Quantity |
|---|---|
| Soaked Chickpeas/kondakadalai | 1 |
| Yogurt/thayir | 3/4-1 cup |
| Green chilly/pachamilagai | 2 |
| Red chilly powder/milagai podi | 1/2 tsp |
| Coriander powder/dhaniya podi | 1/2 tsp |
| Turmeric powder/manjal podi | 1/4 tsp |
| Salt | 1 tsp |
| Coriander leaves | 1 tbs(chopped) |
| Oil | 1 tbs |
| Rice flour | 2 tsp |
For the tempering
| Ingredient | Quantity |
|---|---|
| Cloves/lavangam | 2 -3 |
| Cinnamon/pattai | 1 inch |
| Black caradamom/ellakai | 2 |
| Cumin seeds/jeeragam | 1/2 tsp |
| Asafoetida/perungayam | a pinch |
Method
Cook the chickpeas in a pressure cooker for 2 whistles and keep it aside.Mix the rice flour in 2 tbs of water,whisk the yogurt and set it aside.
Heat a pan with oil and crackle the cumin seeds and add the other whole garam masala spices.Add in the chopped green chilly,then goes in the coriander powder and turmeric powder.Give it a mix.
Now add the cooked chickpeas and the red chilly powder,mix it well and cook it for couple of minutes.Now add the rice flour mixture to it,cook it for anther 2 minutes.
Now add the whisked yogurt and and 1/2 cup of water and stir it well to prevent curdling.Add salt and let it cook for another couple of minutes.Finally sprinkle the chopped coriander leaves.
Serve it with rice or roti.
Enjoy..........................................................
- If you feel the curry is curdled after adding the yogurt stir it vigorously eventually after cooking it will be fine.
- Here I used slightly sour yogurt to get a nice tangy taste.
- If the yogurt is too thick add little more water to adjust the consistency.
