Chamba Rajma Madra

Published by scriptrider on

Chamba Madra ~ The Taste of Chamba

{This is a Guest Post contributed by Chamba, Himachal Pradesh)

The heavenly view of Chamba rekindled deep in my brain when I put the first scoop of Chamba Madra in my mouth mixed with rice.

Chambyali Madra, in this post you’ll learn How To Make Rajma Madra. This is the real recipe for Pahadi Rajma Madra. Pahadi Rajma Madra is a special north Indian cuisine of Chambyali dhaam.

I went back to the height of 3 feet in Chambayali Dham (marriage lunch or dinner) that I  enjoyed with my family in remote villages of Chamba, that flavour of Chamba Madra and the sight of Madra that I still love, I love Chamba Rajma Madra more than sweetened food, red colored rice, but there was limited serving of Madra in Dham. So I’d to satisfy with little amounts on leafy plates.

Well now way far far from Chamba (physically though) but my soul is still and will always remain in the high Mountains of Chamba. We prepared Chamba Madra at home…and it is not for those who want to lose weight or don’t like too much of fat. This Chambyali Rajma Madra is one of the best Himachali Zaika.

Here is what I learned from my elders and since I wanted to make and eat lots so I adjusted the quantity as per desire, so you too can adjust the quantity like, more or less. Chambyali Rajma Madra is a regional speciality from Himachal.

Ingredients for Chamba Rajma Madra:-

  • Fresh Curd around 2kg
  • Indian Clarified Butter or say Cow Milk Fat (Desi Ghee) around 300gm to 400 gm (Refined Oil or Olive Oil are a Big No)
  • Fresh Green Cardamom 5-10 pieces (lightly crushed)
  • Fresh Black Cardamom 5 pieces (shell removed)
  • Fresh Clove 5 -6 pieces (lightly crushed)
  • Cinnamon 2 tsp
  • Red Kidney Beans (soaked overnight and boiled in pressure cooker on the day of cooking) 2 cups
  • Salt as per taste
  • Turmeric Powder 2 tsp
  • Cashew nut or Almond (optional, though in Chamba it is not used, so it is skipped here too)

Now for the Chamba Madra

Beat the curd in a large bowl and keep a side. In a deep pan preferably, deep cooker to avoid (splash) or the container as per the quantity of the curd. Keep pan on lit up oven with 200 gm Desi Ghee to heat; once Desi Ghee is ready, slowly pour Curd in the pan now here you need lots of patience as you need to stir the curd for around 2 hours constantly (if you are using small quantity of curd then too you need at least 1 hour to stir the curd in Desi ghee).

Here you can see the Arrow mark indicating the Curd that is now reduced in the process

for chamba madra The curd mixture is stirred and is reduced to 2/3rd of the quantity
for Chamba Madra The curd mixture is stirred and is reduced to 2/3rd of the quantity

After constant stirring, once the curd is reduced to 2/3rd of the quantity, mix lightly crushed fresh Green Cardamom, fresh Clove and Cinnamon, freshly crushed seeds of Black Cardamom (you can use powder of all spices purchased from the market, but the flavour and taste of fresh spices is yum), add remaining 200gm of Desi Ghee (though in the process the curd itself release fat/ghee, still you can optionally add extra Desi Ghee), add salt to taste, turmeric powder and then stir for 5 minutes and then add boiled and drained Red Kidney Beans (Chamba Madra mixing of Red Kidney Beans Rajma and other Spices).

Once again stir the mixture for another 30 minutes to 45 minutes and you will get the sweet fragrance of thick Chamba Madra with a yum layer of  Desi Ghee afloat.

The Yum nom nom ~ The Chamba Rajma Madra

Chamba Madra - Yum nom nom
Chamba Rajma Madra – Yum nom nom

The servings are recommended short for it is very heavy in digestion ummmm now I understood why they serve small quantity in Chambyali Dhaam!

Chamba Rajma Madra tastes yum and best if eaten with desi rice served on leaf plates called “pattal ” made of Banyan & Sal Leaf  (use of copper plates is optional but Styrofoam or Paper or Plastic plates ruin the taste and joy) and you are sitting on crossed legs over cotton tarp or sheets which is locally called as taat or daari.