Nuchina Unde / Parappu Urundai Ingredients: Toor daal - 1 cup Red Chillies - 3 Coriander Leaves - 1/2 cup Asefotida - 1/4 teaspoon Grated fresh Coconut - 1/4 cup Ginger - 1 inch piece a pinch turmeric powder Salt Method: Soak Toor daal for about 1/2 an hour. Drain water completely and grind the daal with Red Chillies,Coriander Leaves,Asefotida,Grated fresh Coconut,Ginger, turmeric powder and Salt to a smooth paste. Shape into small cylindrical shape and steam in pressure cooker like Idly. Serve as snack or as I told you before you can put this in sambar. Note: you can add Avarekai or finely chopped onion or methi leaves with the dough and make the Unde.
Grt job prathi u gave me recepi of which i wanted.thank u. it will be nice if u add some more speciality of karnataka
Hi Veena, Nice to see all receipe names and making me feel homely. Could you please post receipe for Nuchhina Unde? thank you in advance
Here's the receipe for Sandige huli which i got from abhi-ruchi.blogspot.com Ingredients For making the sandige (dumplings) : Makes around 15 dumplings depending on the size Togari beLe/ Toor dal – ¾ cup KadaLe beLe/Chana dal – 3/4cup {** ¼ cup of both the dals together would be used for the gojju or tangy gravy} Fresh grated coconut – ¼ cup Asafetida – pinch Curry leaves – 4 strands of leaves Cilantro – ¼ cup Green Chillies – 3 to 4 ( medium spice) Ginger – 1tbspn Salt to taste For making the Gojju/ tangy gravy Tamarind – ½ cup of raw tamarind ( extract the juice by soaking in water) Palm Sugar – ¾ to 1cup ( depending on the tanginess of the tamarind) Fresh grated coconut –½ cup for the gojju Mustard seeds – ¼ tspn Asafetida – pinch Cilantro – ¼ cup Dried red Chillies – 4 to 5 (medium spice) Togari beLe + kadaLe beLe – ¼ cup ** Salt to taste For Tempering Oil – 4tspns Mustard seeds – 1/2 tspn Pinch of asafetida Method Making of Dumplings : Soak togari beLe (toor dal) and kadaLe beLe (chana dal) for 3hours. Later drain the water and keep aside. {** here remember to save ¼ cup of lentil for gojju/tangy gravy}. Grind together both the lentils with green chillies, freshly grated coconut, cilantro, ginger, asafetida and salt to a slightly coarse paste. Note that no water should be added to grind the mixture. Shape this paste into round dumplings and keep aside. Making Of Gojju/tangy gravy: Grind the lentils kept aside earlier along with dried red chillies, mustard seeds, freshly grated coconut, cilantro, asafetida and salt to a fine paste. Mix this paste into the extracted tamarind juice. To this add palm sugar and salt. Now bring this gravy to boil on low-medium flame. You can add little water if required. Later on reduce the heat to low and add the prepared dumplings to this gravy slowly. The dumplings settle at the bottom as you drop them. Let the dumplings be cooked well. (Note that when the dumplings are cooked they tend to float up – this is the indication that they are cooked). Once this is done, heat oil in a pan and make tempering with mustard seeds and asafetida and add it to the Sandige huLi/ lentil dumplings in tangy gravy. Now the Sandige huLi/ lentil dumplings in tangy gravy is ready to be served with hot rice and home made ghee .
Prathi Thanks for the recipe of KODBALE.It came out very well.I have tried out before from a different recipe book,but this was perfect.Thank you.
Re: hurigaalu Fabulous list of recipes... mouth watering! Some of the things i relish are jawar roti, sprout veggi, red chilli chatni and fabulous chilli pakoda... I can go on and on