Lingru Madra

Lingru Madra

Lingru Madra is a Himachali specialty where fiddlehead ferns are cooked in a yogurt gravy.  It pairs well with rice.


  • 500 grams Lingad/Fiddlehead ferns, chopped
  • Salt to taste
  • Almonds
  • Cashew nuts
  • Dry coconut pieces
  • Bay leaf
  • Cloves
  • Cinnamon
  • 1 bowl Malai
  • Ghee
  • 1 tablespoon Coriander powder
  • 1 tablespoon cumin seeds
  • 1 tablespoon Red chilli powder
  • 1/2 teaspoon Turmeric powder
  • 2 cups Yogurt
  • Black pepper corns


  1. Heat ghee in a pressure cooker and add cumin, corainder powder, turmeric powder, fiddlehead ferns, water and salt.
  2. Mix well and pressure cook for one whistle.
  3. Heat ghee in a kadai and add all the whole spices, cumin, coriander powder, dry coconut, cashews, almonds, turmeric powder and red chilli powder. Saute well.
  4. Add yogurt and salt and keep stirring for 10 minutes on low flame.
  5. Add cooked fiddlehead ferns, malai, and cook for 10 minutes.
  6. Serve Lingru madra hot with rice.

Leave a Reply

Your email address will not be published. Required fields are marked *