All over India, if not in many parts of the world, people talk about the Udupi cuisine, a town in my Home State of Karnataka. In most cities, especially in South India we find the ubiquitous vegetarian "Udupi Restaurant "
Elsewhere in this blog, you will find recipes for dishes from this area such as:-
My friend from Udupi always spoke of a simple sweet she often made for naivedya called Hayagreeva Maddi or just Hayagreeva. Although I had tasted this several times, I had never tried it out before - so decided to give it a try. The principal ingredients used are channa dal ( called Kadalebele in Kannada and Bengal Gram in English), jaggery, and coconut.
I would like to share my experience in making this dish which came out to be quite delicious.
- The channa dal should get fully cooked but not get overcooked. This is a very important aspect in making this dish.
- The cooked dal is to be lightly mashed. Usually the channa dal is less mashed but some prefer to have it more mashed.
- The colour of the dish will be determined by the colour of the jaggery that you use
- The sweetness of the dish depends on the amount of jaggery that you use. If you have a sweet tooth, you can add more jaggery, but at the minimum you should use 1 cup of jaggery for 1 cup of channa dal.
- Kadalebele, (Channa Dal/Bengal Gram), 1 cup
- Jaggery, grated/powdered, 1 cup
- Gasgase ( Khus Khus/Poppy Seeds), 1 and 1/2 tbsp
- Fresh Coconut Gratings, or Copra, 1/2 cup
- Almonds, 10
- Cashewnuts, 10-12
- Raisins, 2 tbsp
- Cardamom, 3-4
- Water, 2 cups to cook the channa dal
- Ghee, 3-4 tbsp