Today i have for you all yet another traditional Karnataka speciality that’s called as “ Nuchinunde / Nuchinna Unde ” . They are usually made for Ganesh Chaturthi for naivedhyam in Mysore, Bangalore , Shiva mogga region . Nuchinna unde ( nucchu – broken bits ; unde – ball ) is basically steamed lentil dumplings which tastes almost like steamed masala vada / ambode . These dumplings are usually made using tuvar dal , however you can add little chana dal too as i have done. Addition of dill leaves ( sabsige ) gives a nice distincy aroma .This is not a dish you will find in restaurants . I am sure many kannadigas have lots of childhood memories associated with this humble dish . Why not try this nuchinna unde this festival and rekindle your memories . Its simple protienacious , healthy and yummy……
Check Out the Video recipe here :
- 1 cup Split pigeon pea /Tuvar dal
- 1/2 cup Bengal Gram Chana Dal, (optional)
- 1 onion, finely chopped
- 1/2 cup Dill leaves( sabsige Soppu ), ; finely chopped
- 6 - 7 Green Chillies, ; finely chopped
- Ginger, small piece
- 1/2 cup coconut, Fresh
- sprigs Coriander leaves, few
- Curry Leaves, few
- a pinch Asafoetida
- a pinch Turmeric Haldi
- to taste Salt
- Wash and soak dal in water for about 2-3 hours .
- Drain water .
- In a mixer, pulse the lentils coarsely along with green chillies and ginger without adding any water.
- In a bowl,mix together ground lentils, onions, dill leaves, coriander , curry leaves, coconut,hing & salt.
- Heat water in a steamer.Grease idli molds with oil.
- Make oval shaped dumpling and place them in the greased idli stand. Steam cook for 10-15 minutes.
- When done , serve hot / warm Nuchinunde with majjige huli / chutney / hasi majjige huli . I love it dunked in majjige huli . Enjoy the way you like !!
- If doing for festivals you can ommit onions. like wise , if you dont get dill leaves , you can omit it and add more coriander leaves .
- Don't gring the dal too smooth like a paste. they won't taste god.it should be coarse .
- Don't add any water while grinding.