Jan 11, 2010


Dhan maddi is a havyaka version of pongal. It is prepared in every havyaka household during dhanurmasa (a month in hindu calender which is somewhere in december-january). Every married girl of the family visits her parents during this month at least once and feasts on this dish.


Rice -- 1 cup
Mung dal (split green gram) -- 3/4 cup (fried)
Turmeric powder -- 1 pinch
Water -- 5-6 cups
Salt to taste
Ghee (clarified butter)for serving

to powder

Urad dal(split black gram) -- 5-6 teaspoons
Sesame seeds -- 3 teaspoons
White pepper corns -- 1 teaspoon (around 10)

Dry roast urad dal and sesame seeds separately. Add peeper corns to it and grind it into a coarse powder. Keep aside.

Dry roast mung dal in a pan until it turns pinkinsh in color and gives out nice aroma.
Wash rice and mix it with fried dal, turmeric and salt and cook it covered with 5-6 glasses of water. The rice and dal are overcooked in this dish to enable them to mix nicely.

When the rice and dal are cooked add the ground powder(reserve 1 1/2 teaspoon of powder for the tamarind chutney) and cook it for some more minutes. Add water if the dish becomes very thick or dry.

Serve hot topped with a spoonful of ghee, along with the hulase huli.


Tamarind puree -- 1/2 cup
Jaggery -- 1/4 cup
salt to taste

Oil -- 2 teaspoons
Red chilli -- 1
Mustard seeds -- 1/2 teaspoon
Sesame seeds -- 1/2 teaspoon
Curry leaves -- few

Mix tamarind puree, salt and jaggary together. Mix the reserved (see dhan maddi) urad-sesame powder to the chutney.

Heat oil in a small pan and add mustard seeds, red chillies and curry leaves. When the mustrd seeds crackle add sesame seeds and pout it over the tamarind chutney.
Mix nicely and serve with the dhan maddi.

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