Saturday, 24 November 2012

Nuchinunde and Sandige Huli

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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  :  
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1. Chana dal  ( kadale bele )                             2 cups
2. Tur Dal       ( togari bele )                             2 cups
3. Finely chopped sabbasige                             1 bunch
4. Finely chopped menthe soppu  (fenugreek)    1 bunch
5. Finely chopped  Pudina  soppu (mint)            ½ bunch
6. Finely chopped  coriander lea                        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

You can add 4 finely chopped onions too. Though on festivals I prepare nuchinundes without onions I always use them on Sundays and holidays as they greatly enhance the 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, ginger 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,onions, hing, haldi and baking soda and mix well. 
  • Steam 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. 
  • Immediately 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 some 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!
Watch the recipe video here.... Nuchinunde Sandige Huli Recipe Video




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