According to the legend, nothing grew on the land of a small village called matti some many years ago. The villagers lamented this to the wandering Saint Vadiraja theerhta. He gave them a bundle of seeds to grow and the people in turn showed their gratitude by offering channa daal and Jaggery. These, it is believed were eaten by lord Krishna who took the form of hayagreeva or horse. From then on hayagreeva maddis is the preffered prasadam in the Udupi temple. The seeds that vadiraja theertha gifted is the famous gulla brinjals, a pale green variety unique to this region which is produced even today and is available in other towns and cities of Karnataka in Mangalore stores .
Now after the story, over to the recipe of Hayagreeva maddi.
- Channa dal --- 1 cup
- Jaggery ----- 3/4 cup ( i used powdered palm jaggery)
- Dry coconut---- 2 table spoons
- Roasted poppy seeds ( gasgase) - 1 table spoon
- dash of cardamom powder to flavour
- Dry grapes and Cashew for garnishing
Switch off the stove and sprinkle roasted poppy seeds all over.