Channa Madra - Himachal Pradesh

Published: Apr 11, 2014 · by Nisha

For the past few days it's been raining parathas and rotis in MSP. So today's post is an accompaniment for any indian flatbreads. I prefer to have this particular gravy with some spicy parathas because this is a mildly sweet and spiced yoghurt based gravy from the "Paharis" of Himachal region. Ethnic group of the Himalayas living in Jammu, himachal and Nepal are called paharis. Pahar meaning, hill and people of the hill sides are called paharis or pahadis. "Madra" means gravy based with yoghurt, hence the name "Channa Madra". A perfect side dish for the cold weather .

Channa Madra - Himachal PradeshMildly spiced and a sweet yoghurt based chickpeas gravy.

Prep time: 10 mins | Cook time: 20 mins | Total time: 30 Mins | Serves: 2

Ingredients

2 Cups Cooked chickpeas
2 tablespoon Ghee | Clarified Butter
1 no Bay leaf
½ " Cinnamon stick
2-3 no's Cloves
4-5 no's Black peppercorns
1 Big Black cardamom or 2-3 no's green cardamom
½ teaspoon Turmeric powder
1 teaspoon Coriander powder
1 teaspoon Red chilli powder
1 Cup Thick Curd | Yoghurt (fresh and not sour)
1 tablespoon Raisins
Salt to taste
Few Coriander leaves, for garnishing
1 teaspoon Rice flour

Instructions

Crush cloves, black peppercorns and cardamom using a pestle.
Heat ghee in a pan. Add the bay leaf and cinnamon stick. Let it sizzle. Keep the flame in medium low and immediatley add the crushed spices, turmeric, coriander and red chilli powder.
Add the cooked chickpeas and toss it well. Keep stirring until the raw smell of the masala goes off. Add the raisins and mix them well.
Finally add the thick curd, rice flour and mix well. Keep the flame on low. Once it froths slightly on the surface turn off the stove. Garnish it with coriander leaves.

This post falls under the state Himachal Pradesh, in North India. Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 39

View other "Gravies" recipes

Comments

vaishali sabnani says
July 10, 2014 at 10:25 am
On my trip to HP. .I learnt this dish from a professional local chef. We all lived and the version you have tried is awesome and looks perfect.
Reply
Suma Gandlur says
May 09, 2014 at 2:11 am
Looks yum. I too made the same dish.
Reply
Usha says
May 04, 2014 at 8:59 pm
Even I made channa madra and yes it was a bit on the milder side. The first day I served it with rice but tasted better with poori the next day and I also spiced it up a bit the next day.
Reply
Pavani N says
April 22, 2014 at 9:16 pm
That curry looks just perfect.
Reply
Chef Mireille says
April 21, 2014 at 3:06 am
so interesting that there is so much variety in all the madra
Reply
Archana Potdar says
April 19, 2014 at 5:43 pm
Mmma! love the pics. Looks like its madra day
Reply
Harini-Jaya R says
April 18, 2014 at 2:50 pm
Lovely pictures. Madra wins the day!!
Reply
Srivalli says
April 17, 2014 at 10:58 am
Oh I was wondering what you will make..this is a good choice..we enjoyed channa madra and planning to make it again!
Reply
Gayathri Kumar says
April 13, 2014 at 11:04 am
Madra looks absolutely delicious...
Reply
Priya Suresh says
April 11, 2014 at 7:31 am
I thought Aloo Palda is going to win the star title today, but channa madra seems to be super star dish of the day, well done with this delicious dish, i can happily have with some rice for my lunch.
Reply
Nivedhanams Sowmya says
April 11, 2014 at 6:56 am
oh that is so beautiful... lovely clicks..
Reply
Jayanthi Padmanabhan says
April 11, 2014 at 6:11 am
madra looks delicious
Reply
The Pumpkin Farm says
April 11, 2014 at 4:41 am
you have got a nice texture to your curry, looks very inviting
Reply
Varadas Kitchen says
April 11, 2014 at 4:35 am
That bowl looks delicious.Very nicely made and lovely pictures.
Reply

Channa Madra - Himachal Pradesh

View other "Gravies" recipes

Did you try this recipe ?

Monthly Digest

View other "Gravies" recipes

Did you try this recipe ?

Monthly Digest

Reader Interactions

Comments

Leave a Reply Cancel reply