Maad - A Rajasthani Curry

Maad is the starch fluid saved out of the pan during an intermediate stage of cooking rice . This starch is seasoned with herbs and spices and served as a curry . Maad belongs to Rajasthani Cuisine and is served with Lachko Daal and boiled rice .

One of my niece is married into a Rajasthani family , and lives in Mumbai . On one my visits to Mumbai she made maad Daal rice combo for lunch . She knows that I am forever looking for new recipes and this lunch was my gift from her ! Seriously my nieces always think of food, food products , cookery books , props as gifts . They know what a food blogger would like .

The maad recipe is really interesting and has a lovely flavour . The sour curry has just a pinch of sugar to cut down the tartness from tamarind , if you do not like it you could avoid it . The curry is quite thin . Served with rice and thick Lachko Daal , one doesn’t feel so . The combo is well balanced and trust me a delicious one .

Maad is my Day 2 post under Recipes with three ingredients where the starch is the sole main ingredient .

Maad - A Rajasthani Curry

Maad – A Rajasthani Curry

Ingredients

1 cup rice
3 cups water
Salt to taste
1/4 tsp red chilly powder
Pinch turmeric powder
Pinch garam masala
1/4 tsp sugar
Salt to taste
2 tbsp tamarind pulp

Tempering

1 tbsp oil
1/4 tsp mustard seeds
1/2 tsp cumin seeds
1 bay leaf
2 cloves
Few curry leaves
Pinch asafoetida

Method

Boil water , add washed rice and cook till Done .
Drain water and keep the rice aside to be eaten with Maad and Daal .
Add tamarind pulp to the reserved water .
Add salt, red chilly powder , turmeric powder , sugar and garam masala .
Heat oil .
Add mustard seeds , cumin seeds , bay leaf , cloves and asafoetida and temper the maad.
Boil for 8-10 minutes or till the flavours infuse .

Maad - A Rajasthani Curry

Some Rajasthani combos that you may like

Daal Baati

Taste of Bikaner with Udad Daal Tikki and Chaunk wala Dahi

Paneer Gatta with Tikadiya

Print Recipe
Maad
Maad is the seasoned starch fluid saved out of the pan during an intermediate stage of cooking rice . It is served as a curry in Rajasthani Cuisine.
Course Dinner, Lunch
Prep Time 25 minutes
Cook Time 10-15 minutes
Servings
Course Dinner, Lunch
Prep Time 25 minutes
Cook Time 10-15 minutes
Servings
Instructions
  1. 1 tbsp oil
  2. 1/4 tsp mustard seeds
  3. 1/2 tsp cumin seeds
  4. 1 bay leaf
  5. 2 cloves
  6. Few curry leaves
  7. Pinch asafoetida
  8. Boil water , add washed rice and cook till Done .
  9. Drain water and keep the rice aside to be eaten with Maad and Daal .
  10. Add tamarind pulp to the reserved water .
  11. Add salt, red chilly powder , turmeric powder , sugar and garam masala .
  12. Heat oil .
  13. Add mustard seeds , cumin seeds , bay leaf , cloves and asafoetida and temper the maad.
  14. Boil for 8-10 minutes or till the flavours infuse .

9 thoughts on “Maad – A Rajasthani Curry”

  1. Quite an interesting dish, even we have this rice cooked water with just salt when we feel like drinking something warm while the weather is down. And that last picture is simply delicious.

  2. Wow such an interesting one Vaishali! In Chettinad cuisine, they have a dish that uses water washed from raw rice and cook it similarly!..The whole plate looks so inviting and this combo surely yummy!

  3. Wow, Such a interesting recipe Vaishali. Even in our home, before the era of pressure cooking the rice, we reserve the cooked rice water, add some palm jaggery and grated coconut into it and have it as mid morning drink!!!!

  4. This is amazing Vaishali. I always throw this rice water while cooking them in kadhahi as I never liked the taste. Kept thinking if it can be some more tasty as this maad is very healthy and given to kids with in a year. I loved this version and soon it is going to be on my blog. Thanks for sharing.

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