Tuesday, September 10, 2013


Madra - Jammu cuisine.

Madra - Jammu cuisine.

A spicy yogurt based dish from our region. You can cook with chana, rajma, urad dal or raungi etc.
Here I am cooking this with white chana


3 cups chickpeas, soaked overnight

Asafoetida (hing), a pinch

2-3 cloves (laung)

1 stick cinnamon (dalchini)

2 pieces of black cardamom (moti elaichi)

1 tsp cumin seeds (jeera)

2 tsp. coriander powder

1 tsp turmeric powder (haldi)

2 cups yogurt ( beaten till smooth)

2-3 tbsp ghee ( clarified butter)

Rice Mixture

¼ cup raw white rice

1 cup water

1-2 pods of green cardamom

• Soak ¼ cup rice in 1 cup of water and cardamom.

• Grind this mixture and set aside.


Boil chickpeas. Mash some with ladle.

• Heat 2 tbsp. mustard oil on medium heat

• Add a pinch of asafoetida, 2 cloves, 1 stick cinnamon, and 1 black cardamom seed.

• Add 1 tsp. whole cumin seeds.

• Stir for 30 seconds and add the coriander powder and turmeric powder.

• Stir for few secs

• Add the chickpeas and stir well. Add salt.

• Add the yogurt to pot and keep stirring continuously.

• Do not stop stirring or the yogurt will curdle.

Curdling of curd will spoil the dush. You need creamy gravy.

• Stir continuously on medium heat for about 10 minutes.

• When it comes to a boil add the ground rice/water mixture.

• Stir the mixture very frequently and let it cook for about 20 minutes.

• Add 2 - 3 tbsp. of desi ghee.

• Turn the heat on low and cook the Mandra on a slow fire for about 30 minutes stirring often until the entire mixture thickens.

• serve hot with white rice.

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