Happy Ugadi and Gudi Padwa to all my friends and readers!! I want to wish you the best of everything in Jaya Naama Samvatsara.
Since it is the beginning of the new year, I thought of starting this year with a new note. Yes you can see that this space of mine has got a new new look. Although I loved my previous template, I could not ignore the problems I was facing with it. So I just decided to change it once and for all. I hope you like it.
As you all know, it is customary to make holige/obbattu for Ugadi. But this year, things got a little hectic during the weekend and I did not have time to prepare. So I chose to make this simple sweet dish to celebrate the occasion.
Hayagriva is traditionally a north Karnataka dish. The name of the dish is synonymous with Lord Hayagriva, the Horse headed incarnation of lord Vishnu. It is said that a Goldsmith was trying to make an Idol of Lord Ganesha but each time, The Idol ended up with a horse's head. He tried melting and remolding the idol a number of times but still the idol ended up with horse's head. Ultimately he got tired of the ordeal and threw away the Idol. On the same night Lord Hayagreeva appeared Sri Vadiraja's dream, and asked him to retrieve the idol that was thrown away by the goldsmith and worship it. Lord Hayagriva also appeared in the goldsmith's dream and asked him to become the disciple of Sri Vadiraja. Since bengal gram is a favorite with horses, SriVadiraja, made an offering of chana dal cooked with jaggery and coconut. This mixture of lentils and jaggery is actually called as maddi in Kannada. Since then, the maddi is also called as Hayagriva.
This dish is considered to be an equivalent to holige. But then is very simple to put together. Traditionally, coconut milk is not used in the recipe. But I thought that, the addition of coconut milk, increased the flavor and also gave a great texture to the dish. Give this dish a try. I assure you this recipe will never fail you.
Preparation time: 15min
Cooking time: 20min
Chana dal or bengal gram- 2 cups or 250gms
Jaggery- 1-1/2 cups
Thick Coconut milk- 1/4 cup
Freshly grated coconut- 2tbsp
Turmeric- A pinch
Edible camphor- A pinch
Cardamom- 4-6 peeled and crushed to a fine powder
Chopped Cashews and almonds- 2 tbsp
- Dry roast the chana dal till brown and fragrant, wash and pressure cook the lentils along with 2-1/2 cups of water, 1/2 tsp of ghee and turmeric for 4-5 whistles. Do not cook the lentils till they are mushy. The bengal gram should be cooked but still hold it's shape.
- Allow the cooker to cool completely. Mash the dal slightly and add the coconut milk, jaggery, grated coconut and edible camphor and cook the mixture on low flame for 10min. By the end of 10mins the mixture would have thickened and would have clumped together to form a thick mass.
- Stir in the powdered cardamom and cook for another minute before taking off the heat.
- Heat two table spoons of ghee in a pan, add the chopped nuts, and fry till they are slightly brown. Add the raisins and fry till they bulge.
- Take off the heat and add the seasoning to the hayagriva and serve warm.