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Saturday, 24 November 2012

Nuchinunde and Sandige Huli

This is a royal dish generally prepared on the occasion of Devara Samaradhane 
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 
happier eating!

Prep Time         :  30 Minutes
Cooking Time    : 30 Minutes
Ingredients :

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    teaspoon
9. Haldi powder                                              :  1    teaspoon
10. Baking soda                                             :   a   pinch
11. Jeera                                                       :  2 tablespoon
12. Salt to taste

For  Huli   :

1.Tamarind Juice                             :  3/4 cup
2. Jaggery                                      :  1 cup
3. Sambar powder                           :  2 tablespoon
4. Red Chilli powder                         :  1 tablespoon
5. Curry leaves                                :   10 -15
6. Coriander leaves                          :    A few
7. Groundnut oil                              :   1 tablespoon
8. Mustard seeds                             :   1 teaspoon
9. Hing                                           :   1 teaspoon
10. Haldi powder                             :   ½  teaspoon
11. Salt to taste

Preparation   :  
  • 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!