🏔️ When Yogurt, Ghee & Simplicity Create Pure Himachali Magic
You won’t find Madra on every restaurant menu.
But you’ll find it in every Dham feast, every temple-style thali, every home that follows food as prayer.
Madra is a slow-cooked yogurt curry — usually made with chana (chickpeas) or rajma — delicately spiced, heavy on ghee, and rooted in the Pahadi tradition.
It’s not about heat or color — it’s about warmth, creaminess, and calm in a bowl.
🛒 What You’ll Need (Serves 3–4):
1 cup chana or rajma, soaked overnight and boiled
1½ cups curd (yogurt), whisked well
2 tbsp ghee
½ tsp jeera
2–3 cloves
1 small bay leaf
2–3 black peppercorns
1 inch cinnamon stick
A pinch of hing
½ tsp turmeric powder
Salt to taste
Optional: ½ tsp besan (helps prevent yogurt from splitting)
🥣 How to Make It – Gentle, Rich & Rooted in Tradition
1. Temper the Spices
In a heavy-bottom pan, heat ghee. Add jeera, cloves, bay leaf, pepper, cinnamon, and hing. Let them bloom.
2. Add Yogurt Gently
Lower the flame. Whisk besan into curd (optional) and slowly add to the pan, stirring continuously to avoid curdling.
3. Simmer Slowly
Let the yogurt mixture cook for 5–7 mins on low flame till it thickens slightly and turns aromatic. Add turmeric and salt.
4. Add Boiled Chana/Rajma
Fold in the boiled legumes. Add a splash of hot water if needed and simmer for another 5–10 mins.
5. Serve with Calm
Garnish with coriander (optional) and serve warm with steamed rice or Himachali-style siddu.
❤️ Why Madra Is More Than a Curry
No onion, no garlic — yet deeply flavorful
Yogurt-based = naturally tangy and creamy
Part of traditional Pahadi celebrations
Because some dishes are meant to be slow
The Pinch of Masala 