Hayagreeva
Hayagreeva, from above
VegUdupi, Karnataka

Hayagreeva

Chana dal, jaggery and coconut cooked thick with ghee and cashews. Udupi's temple naivedya.

45 minTime
8 gProtein each
mildSpice
Offering to Hayagriva1 chapter · 1 min read

Make it your way

Grandma's wayChana dal, jaggery and coconut with ghee.
The original
381kcalsame
8 gproteinsame
5 gfibresame
45minutessame

Classic hayagreeva.

Per serving, worked out from the ingredient table.

Ingredients

6 servings
Chana dal (split chickpeas)1 cup, washed
Water2 cups
Jaggery1 cup, grated
Fresh grated coconut¾ cup
Ghee3 tbsp
Cashews2 tbsp
Raisins1½ tbsp
Cardamom½ tsp

Method

3 steps
  1. 1Pressure cook the chana dal with water for 3 whistles until soft but holding shape. Let the pressure release naturally and drain.
  2. 2Melt jaggery with a splash of water, strain and add the dal and coconut. Cook, stirring, until thick.
  3. 3Fry cashews and raisins in ghee and pour over with cardamom.
Serve it like this

Serve warm in a katori or on a banana leaf, with cashews and raisins on top.

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Make it a meal

What goes with Hayagreeva: a bread or rice, a side, something to drink and something sweet.

Bread or rice Puliyogare45 min
With a main Holige saaru35 min
On the side Kosambari15 min
A little snack Khasta kachori75 min
A little snack Medu vada40 min
To drink South Indian filter coffee20 min
To drink Masala chai10 min
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