NUCHINUNDE RECIPE / NUCCHINA UNDE / STEAMED LENTIL DUMPLING

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……

NUCCHINA UNDE

Smitha Kalluraya

Nucchina Unde/ Split Pigeon Pea Dumplings. This is a steamed spiced lentil dumpling most commonly prepared during Ganesh Chaturti in Karnataka . Since its steamed it comes under health snacks .

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Course Snack

Cuisine karnataka

Servings 12 number

Ingredients

 

• 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

Instructions

 

• 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 !!
  
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Notes

1. 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 .
2. Don't gring the dal too smooth like a paste. they won't taste god.it should be coarse .
3. Don't add any water while grinding.