Hayagreeva Maddi | Hayagriva maddi

Hayagreeva Maddi | Hayagriva maddi | udupi special | temple prasadam | chana dal sweet sundal| kadalai paruppu sundal | kadalai paruppu sweer | Navaratri sundal step by step pictures and video recipe. You can also check out the Hayagreeva Maddi recipe.  If you like this recipe pls SUBSCRIBE to my channel and check out other Sundal varieties in TMF

Hayagriva maddi | udupi special | Temple prasadam is a sweet sundal prepared with jaggery, chana dal, and coconut.

what is hayagreeva maddi

Hayagreeva Maddi (or Hayagreeva) is a traditional sweet dish from Karnataka, India. It is typically made with chana dal (split Bengal gram), jaggery, and coconut, and flavored with cardamom. The dish is often prepared during special occasions or religious festivals

Should I soak chana dal?

Soaking is optional. If you don’t soak chana dal cook for additional whistles. Soaking aids for east digestion

Should I cook chana dal mushy?

Traditionally chana dal is cooked well. If pressed, it turns mushy but the dal will hold the shape

Should I discard chana dal cooked water?

no use it to boil chana dal with jaggery water

Can I reduce the jaggery quantity?

Yes, you can alter jaggery according to your taste. You can also use sugar instead of jaggery. 

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Can I skip poppy seeds?

traditionally it is used but adjusted according to your taste.

how long should I cook Hayagreeva sweet 

cook till it comes together like a pongal consistency 

can I reduce ghee

yes, but ghee gives a nice flavor so I would recommend this quantity

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Ingredients

Pressure Cook 

3/4 cup chana dal

2+ 1/4 cup water

Hayagreeva 

1/4 cup water

1+ 1/4 cup Jaggery |Vellam (Adjust according to your sweetness)

5 tbsp Ghee

temper

8 cashews 

2 tbsp

1/4 tsp poppy seeds

1/4 cup dry Coconut

3 tbsp Ghee 

How to make a Hayagreeva Maddi with step-by-step pictures:

• Wash and soak Chana dal for 1 hour

• discard the water and transfer it to the cooker

• furthermore, add water and pressure cook for  5 whistles 

• boil water and jaggery; till jaggery melts 

• filter and add

• cook for 20 minutes, add 5 tbsp of ghee in between, and cook till it thickens 

• turn off the stove
• add ghee and heat 

• saute cashews till they turn golden brown

• furthermore add raisins, poppy seeds, and coconut; roast  well and transfer

• saute for 2 mins on low flame; turn off