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30th June 2008, 01:20 PM
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 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.      |
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