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
  • 2 cups Yogurt
  • 1/2 teaspoon Turmeric powder
  • 1 tablespoon Red chilli powder
  • 1 tablespoon cumin seeds
  • 1 tablespoon Coriander powder
  • Ghee
  • 1 bowl Malai
  • Cinnamon
  • Cloves
  • Bay leaf
  • Dry coconut pieces
  • Cashew nuts
  • Almonds
  • Salt to taste
  • 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.

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