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I know I take my own time to post something I did long back, did you notice, I finally learnt how to write names on the dishes, I had time constraint to download Picasa and see what it is, Raji from Rakskitchen told me how to do it, I did get to check it then, I called my sister vanee who helped me on how to use it !!, then after that I started exploring and now I have ended up with this, but then still photos aren't a great shot!!, My kids Nokia touch screen music one is my companion in taking these photos, how one day I would end up buying a good one, as now on winter is setting slowly I will never have enough daylight to click at least a few good ones now & then !!,
well coming back to the recipe which I have posted here is my favourite, it's a quick one which I make everyday on all the 9 days of Navratri to my favourite Goddess Lalitha, I was doing Lalithasahasranamam on the all the 9 days for 3 times a day that is doing archana with kunkumam 3 times one very early in the morning, before 6 O'clock then the next one before 12 O'clock and the other one before 6 O'clock, and used to give 9 sumangalis with dakshina and some fruits etc., I always love the navaratri festival, wherein I concentrate more on her than another days, but after coming here I am able to do only once everyday or sometimes twice a day and of course no vethalaipaaku to anybody!!, I don't know what to say that in english. This is her favourite dish so my uncle had told me long back, so I always try to make it a point that I make this everyday just so much you see in the bowl! So, I will not be able to give you a perfect measurement but as it is a simple dish you can always alter however you want to your taste.
HAYAGREEVA
- one fistful of channa dal (around 2 tbsps)
- 1/2 cup water
- a pinch of cardamom powder
- 1 tbsp of grated dry copra or you can use desiccated coconut or say around 1/4 cup
- 1/2 cup of jaggery
METHOD:
- First of all in 1/4 cup of water start dissolving jaggery
- Meanwhile in 1/2 cup water pressure cook channa dal until soft
- once it is cooled discard if there is too much water or put it on a stove start boiling it the water evaporates on its own
- once the jaggery is completely dissolved in water filter the water so all the impurities are discarded, take this jaggery syrup and boil it for some time until you get a one string consistency to this add the cooked channa dal, cardamom powder & dry copra/dessicated coconut, mix well and allow the dal to absorb the sweetness and cook for few more minutes just keep a watch so that it doesn't get stuck to the bottom of the vessel.
- If you want you can garnish with cashew & raisins sauteed in ghee/clarified butter and serve it hot or cold.
PS: when I make too much, and if it is left over I add hot milk over it and serve it everybody in a glass that's it job done!!
