Nuchinunde is a karnataka special steamed lentil dumpling that has a prime place in all festivities be it a religious festival or a wedding. A popular breakfast/snack, it is a simple preparation with minimal ingredients. “Nucchu” means broken grains while “unde” is a ball. This dish is loaded with protien and is so versatile that its taste, flavour and nutrition load can be enhanced by varying combinations of ingredients. Served with coconut chutney, sambhar or a spicy tomato chutney this dish is very delicious. These roundels take different avatar…. “Sandige huli” when served soaked in a bowl of spicy and tangy sambhar.
This was our Saturday brunch served with chutney, sambhar and pineapple morekuzhambu.
INGREDIENTS
- RED GRAM DAL – 1 CUP
- BENGAL GRAM DAL – 1 CUP
- GRATED COCONUT – 1/2 CUP
- GRATED CARROTS – 1/2 CUP
- GREEN CHILLY – 8 FINELY CHOPPED
- CORIANDER LEAVES – 2 TBSP FINELY CHOPPED
- CURRY LEAVES – FEW
- SALT – TO TASTE
METHOD
- Soak the dals for 2 hours and drain. Grind into a coarse mixture without adding water. .
- Combine all ingredients and shape into oval or round dumplings.
- Grease a perforated pan or a idli plate. Place the dumplings on it and steam for 20 minutes.
- Serve hot with chutney, sambhar or more kuzhambu.
NOTE
- Methi leaves
- Finely chopped vegetables
- Grated beetroots
- Finely chopped greens can be added to the nuchinunde.
