Friday, 27 January 2012



Havishyanne with tomato pickle


          In Sanskrit, ‘havis’ stands for sacrificial fire and ‘anna’ stands for food. Havishyanne is the pure, mild, simple, easy-to-digest food given to the digestive fire in the stomach by yogis and devotees when they do their ‘sadhana’ or penance to seek god or truth. Yogis take havishyanne with either a glass of milk or with some fruit and lime juice. In the month of ’karthika’, ‘gopis’, lovers of Krishna in Vrindavan do their sadhana taking havishyanne.

          Even though prepared in different ways at different places, havishyanne essentially comprises of rice and a small amount of lentils. Havishyanne can be cooked in 15 to 20 minutes and can be eaten with a little pickle, chutney or papad. This delicious simple fare is also good for convalescents, children and people with a weak digestion.

          Havishyanne, like cherupayar kanji keeps your stomach light and gives you instant energy and a tranquil mind. Havishyanne is a blessing for office goers with time constraints who desire to have a hot breakfast or a simple quick meal at home.


     1)    B.T. rice (Bombay Terminus rice or fine raw rice) – 300 gm.
     2)    Moog dal (split green gram lentils) – 50 gm.
     3)    Mustard sees – ½ teaspoon
     4)    Coconut oil or other cooking oil – 2 teaspoons
     5)    Dry hot red chilies – 2½ Nos.
     6)    Salt – 1¼ teaspoon
     7)    Water – 1 litre.

To Cook:

          Wash and drain the rice and the lentils. Break the red chilies into 2 or 3 pieces. Set a 5 litre pressure cooker on high heat. Pour in the cooking oil. Tip in the mustard seeds. As soon as they are about to finish popping, tip in the chilies. Stir once and pour in the water. Tip in the salt, the rice and the lentils.

          Close the lid (with the weight on). When you hear the first whistle, turn down the heat and cook for 4 minutes. Switch off the heat and let cool naturally. When the steam has subsided enough to open the lid, your havishyanne is ready to serve. Serve either by itself or with any pickle, chutney, chips or papad. Steamed or baked ripe Nendran banana is a good accompaniment.


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