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Saturday, 24 November 2012
Nuchinunde and Sandige Huli
before wedding and nuchinunde is also prepared on the occasion of Nagara
Panchami. There is a wrong notion, rather hesitation to prepare it on other
occasions with a feeling that it is a tedious process. Though it can be a
little time consuming, with a little advance planning and preparation one
can enjoy this special dish on Sundays and holidays too. Why on a holiday?
Because the meals would be so sumptuous and filling that one doesn't feel
like working after eating this! So go ahead and enjoy! Happy cooking and
For Nuchinunde :
1. Channa dal ( kadale bele ) : 2 cups
2. Tur Dal ( togari bele ) : 2 cups
3. Finely chopped sabbasige soppu : 1 bunch
4. Finely chopped menthe soppu (fenugreek) : 1 bunch
5. Finely chopped Pudina soppu (mint) : ½ bunch
6. Finely chopped coriander leaves : ½ bunch
7. Green chillies : 10 – 15 ( depending on your taste )
8. Hing powder : 1 tea spoon
9. Haldi powder : 1 tea spoon
10. Baking soda : a pinch
11. Jeera : 2 table spoon
12. Salt to taste
1.Tamarind Juice : 3/4 cup
2. Jaggery : 1 cup
3. Sambar powder : 2 table spoon
4. Red Chilli powder : 1 table spoon
5. Curry leaves : 10 -15
6. Coriander leaves : A few
7. Groundnut oil : 1 table spoon
8. Mustard seeds : 1 tea spoon
9. Hing : 1 tea spoon
10. Haldi powder : ½ tea spoon
11. Salt to taste
Soak the daals separately in enough water for 2-3 hours.
Afterwards drain the water thoroughly in a sieve and set aside.
In a mixie put the jeera and green chillies and grind coarsely,
then add the drained daal and grind coarsely without putting water.
Take care to grind only for a few seconds at a time and turning it
to other side so that it grinds to a coarse level and doesn't turn
into a paste. Keep aside a very small cup of it, to be used for huli.
To this mixture add all the finely chopped leafy vegetables, salt,
hing, haldi and baking soda and mix well. Cook it in a cooker for 5
minutes and let it cool.
Once the mixture turns cold, make small balls ( unde ) and arrange
them in rows in a greased vessel. Cook again for 3 whistles.
Take the separately kept mixture and grind it to a nice paste using
sufficient water. In a thick bottomed kadai, put groundnut oil. when
heated add mustard seeds and let it splutter. Then add hing and haldi.
Immedilately pour tamarind juice, jaggery, salt and sufficient water
and let it come to a boil. While boiling, add curry leaves, red chilli
powder, sambar powder and let let simmer further. Then add the ground
paste and add further more water, if needed, and allow it to boil.
( You have to judge here about the quantity of paste and the water because
it will turn very thick fast and after it cools it gets further thicker.)
Turn off the heat, add finely chopped coriander leaves and keep aside with
its lid closed for 5-10 minutes. Then add a few nuchinundes, keep aside
with the lid closed and serve hot.
The remaining nuchinundes can be savored dry with ghee or curd rice which
taste equally good!