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
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
1 tbsp oil
1/4 tsp mustard seeds
1/2 tsp cumin seeds
1 bay leaf
Few curry leaves
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 .
Some Rajasthani combos that you may like