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
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. Grated coconut 1 cup
12. Grated coconut 1 cup
13. 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.
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, grated coconut 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!
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