Channa Madra/Chickpeas in Yogurt Sauce - Himachal Pradaesh

Today we are travelling to a natural beauty state Himachal Pradesh situated in Northern India bordered by Jammu &Kashmir on north,Punjab on west.Kulu and Manali are the famous tourist spots.Dalhousie is the world famous hill station located in Himachal Pradesh.
Coming to the cuisine part,it is similar to other Northern states,they do eat rice,wheat,maize ,vegetables and lentils.Tradituinally Himachal cuisine is dominated by red meat and  wheat bread.Thick rich curries with aromatic spices are common.
Today's recipe is one such thick and flavorful curry with chickpeas and yogurt called Madra or Mandra.This curry goes very well with both rice and rotis.The recipe is adapted from here.Off to the recipe.......................

Basic Information

Preparation time ~ 10 minutes
Cooking time ~ 20 minutes
Serves ~ 2


Soaked Chickpeas/kondakadalai1
Yogurt/thayir3/4-1 cup
Green chilly/pachamilagai2
Red chilly powder/milagai podi1/2 tsp
Coriander powder/dhaniya podi1/2 tsp
Turmeric powder/manjal podi1/4 tsp
Salt1 tsp
Coriander leaves1 tbs(chopped)
Oil1 tbs
Rice flour2 tsp

For the tempering

Cloves/lavangam2 -3
Cinnamon/pattai1 inch
Black caradamom/ellakai2
Cumin seeds/jeeragam1/2 tsp
Asafoetida/perungayama pinch


Cook the chickpeas in a pressure cooker for 2 whistles and keep it aside.Mix the rice flour in 2 tbs of water,whisk the yogurt and set it aside.
Heat a pan with oil and crackle the cumin seeds and add the other whole garam masala spices.Add in the chopped green chilly,then goes in the coriander powder and turmeric powder.Give it a mix.

Now add the cooked chickpeas and the red chilly powder,mix it well and cook it for couple of minutes.Now add the rice flour mixture to it,cook it for anther 2 minutes.

Now add the whisked yogurt and and 1/2 cup of water and stir it well to prevent curdling.Add salt and let it cook for another couple of minutes.Finally sprinkle the chopped coriander leaves.

Serve it with rice or roti.


  • If you feel the curry is curdled after adding the yogurt stir it vigorously eventually after cooking it will be fine.
  • Here I used slightly sour yogurt to get a nice tangy taste.
  • If the yogurt is too thick add little more water to adjust the consistency.

Also linking this to Cooking with Seeds- Chickpeas event happenings at my space,started by Priya of Priya's versatile recipes.
Along with this I am linking
1.Kondakadalai pirattal
2.Vazhakkai Kondakalai Kootu
3.Aloo Tikki Chole
4.Kondakadalai Kara kulambhu


Thats bowl of channa madra is just inviting Nalini, wonderful protein rich dish to enjoy with rotis.

looks so inviting.. I never tried yogurt based curry with chana.. will try soon

yummy gravy with yogurt base n useful info!!!

That bowl of gravy looks delicious. Nice pictures.

very tempting bowl of chana madra curry, looks nice

wow.. madra looks fabulous. love your pictures and the green table

very inviting and drool worthy clicks...

Today is madra day. Your version looks so creamy and delicious...

Comforting and simple Madra..Love to finish entire bowl..

Very beautiful Nalini, you surely know how to make dish look out of the world!..Madra looks stunning!

Beautiful pictures..tempting me to try this out asap.

O wow this looks so delicious. I wish i could eat this one. The green coriander makes it look so delicious.

Lovely clicks and the curry looks amazing.

Even I made chana madra. Beautiful clicks and nicely presented.

I too cooked madra. Love that bowl of madra. It looks yummy with all that garnishing.

wow your madra looks very tempting and yummy nalini :) You clicks make the dish more appealing , love the food styling done !!

Nice post. Thanks for sharing the channa madra food recipe tips. For more recipe tips

For a normal Indian people, Himachal is known as snowfall and cool winter seasons, however for those happy people who've had the chance to enjoy the Himachal life and Food; it's something similar to an etched-in-their-mind type of an experience of Manali Himachal dishes.

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