Hayagreeva is a sweet dish rich in proteins prepared using Bengal Gram, Jaggery and Dry fruits. This dish is prepared in Madhwa / community households and Rayara Matha during festivals. This is also called as Maddi in Udupi.
Hayagreeva is a sweet dish with a legend associated with it and it is named after the god of knowledge and wisdom Lord Hayavadana an avatar of Lord Vishnu. Lord Hayavada has a human body and a horse’s head. A painting of this lord can be found in any of Sri Raghavendra Swamy Mathas.
Legend:
It was daily routine for Sri Vadiraja Theertha to sit cross-legged and keep a plate over his head filled with Hayagreeva and offer to Lord Hayavadana. Lord Hayavadana would then appear in the form of a white horse and put up his feet on the shoulders of Sri Vadiraja Theertha and relish the sweet and leave a little as prasada for Sri Vadirajaru.
Ingredients:
1 Cup Bengal Gram
1 Cup Grated Jaggery
2 Cardamoms
½ tsp Poppy Seeds, Roasted
2tbsp Dry Coconut, Grated
Few Raisins
1tbsp Cashew nuts pieces, fried in little Ghee
Method:
Soak Bengal Gram for an hour. Cook Bengal Gram in cooker. In a thick-bottomed pan add Jaggery and half cup of water. Cook until the Jaggery melts.
Remove from heat and sieve the syrup. Add the cooked Bengal Gram to the syrup.
Mix well and cook for 5 minutes stirring constantly. Add Poppy Seeds, Coconut, Raisins and Cashew nuts and mix well.
Remove to serving dishes.
Serve hot Hyagreeva also known as Maddi.
