RAJMA MADRA - JAMMU CUISINE - INDIAN COOKING

 Madra is a curry made using yogurt legumes and spices, giving the dish a unique flavor. Rajma Madra gets its name as Rajma and yogurt are the main ingredients. It combines well with rice.

Ingredients:

1.  Rajma     100 gms

2. Fresh Curds/yogurt 200 gms

3. Pure Ghee 40 gms

4. Cloves 3

5. Cinnamom  about 1."

6. Green Cardamom  2

7. Black Cardamom 1

8. Cumin Seeds  1.5 gms

9.  Asofoetida  1 pinch

10. Fennel Seed Powder  1.5 gms

11. Fenugreek Powder  1.5 gms

12. Turmeric Powder in a pinch

13. Rice flour five gms

14. Red Chilly Powder 2.5 gms

15. Garam Masala Powder  1.5 gms

16. Salt to taste


Procedure

Wash and soak the Rajma overnight.

Pressure cook the Rajma such that it is nice and soft but does not break.

Strain and keep the water aside for diluting the gravy.

Beat the curd nicely to a smooth paste and the rice flour to it and mix well.

In a thick wok/kadhai, add the ghee and meet it.

To the ghee, add the whole spices except cumin seeds.

After a couple of minutes, add cumin seeds allowing them to crackle, and add asafoetida.

Take the kadhai off the flame.

Add turmeric powder flowed with beaten curds and mix well.

Keep the Kadai back on the flame; reduce the flame.

On slow heat, stir continuously till the curd starts browning.

Add a little water to ensure it does not burn.

Continuous stirring is a must.

This process is likely to take 30-40 mins.

Add the powders and mix well.

Add the cooked Rajma.

Add the water as required, depending on the consistency desired.

Add salt to taste. Cook covered on a low flame till fat begins to separate.

Serve it with Rice or any Indian Bread.


 

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