Madra (Chickpea Curry in Yogurt)
A Himachali Curry
Theme: Main Course with Gravy/Rice
BM#85 Week 2 Day 2
The whole of India has so many varieties of curries that its really unbelievable. I’m guessing that if we tried out all the curries we’d probably need more than 200 days! Each variety then has a variation from state to state, region to region and home to home. As I keep on visiting other bloggers sites, I come across so many varieties that my bookmarked list is just getting too long.
Recently, for another group (Shhh Cooking Secretly) we had Himachali Cuisine as the theme and that’s where I came across this wonderful curry made from two main ingredients, chickpeas and yogurt. I wanted to make this curry but the ingredients I was given made me choose another recipe. When I chose the main course with gravy or rice for this group, I knew that this curry would be one of them that I would surely try out. I am so glad that I did as I love anything that is yogurt based. Addition of simple basic spices and yogurt made this curry a lip smacking affair. Himachali Cuisine is all about using locally grown greens, lentils, dairy products and a mixture of spices.
A bit of the curry was left over and I had it the next day. The flavors of the spices had totally infused into the yogurt based gravy and made it even more tastier. My hubby keeps on insisting that I plan preparations of curries. He always claims that they taste much better the next day (I totally would have to agree with him!) I know some of you may think that I am serving old or ‘baasi’ khana (food), but you all must agree with me that curries do taste the best the next day.
So, here’s my second curry for this theme, this is a yogurt based gravy. Adding a bit of rice flour thickens the curry. However, please make sure your pan is off the heat when you add the yogurt mixture other the heat will curdle the yogurt. Enjoy madra with rotis, parathas or rice.
MADRA (CHICKPEA CURRY IN YOGURT)
1½ cup boiled chickpeas
2 cups thick plain yogurt (hung or greek yogurt)
1 tbsp rice flour
1 one inch cinnamon stick
2-3 whole green cardamoms
4-6 pepper corns
1 tsp cumin seeds (jeera)
¼ tsp hing (asafetida)
2 tsp kashmiri red chilli powder
1 tbsp coriander powder
½ tsp garam masala
½ tsp turmeric powder (haldi)
2 tbsp ghee or oil
½ tsp salt
¼ cup water
1-2 tbsp chopped fresh coriander
10-12 cashew nuts
- Whisk thick yogurt, rice flour and salt together till its smooth. Keep it on the side till required.
- Heat oil or ghee in a pan over medium heat.
- Add cumin seeds, cinnamon stick, cardamoms, cloves and pepper corns.
- As soon as the spices begin to sizzle, add hing, turmeric powder and chickpeas.
- Mix well. Add coriander powder and garam masala. Let this mixture cook for 2-3 minutes over low heat.
- Take the pan off the heat.
- Add the yogurt mixture and mix very well.
- Return the pan on low heat.
- Keep stirring the mixture till it becomes hot. This will prevent the yogurt from curdling.
- Add water if the mixture becomes too thick.
- Mix well, let the curry become hot.
- Garnish with fresh coriander, cashew nuts and raisins.
- Serve this curry with some rice, paratha, puri or roti.
- Adding cashew nuts and raisins is optional.
- Make sure the pan is off the heat when you add the yogurt mixture otherwise it will curdle.
- Keep mixing the curry after adding the yogurt so that it does not curdle.
- For a less thicker gravy, add more water.