Nucchinunde or Nuchinunde is one of the karnataka style Hebbar Iyengar authentic recipe which is gluten free, vegan and zero oil delicacy! It is made with dal steamed to perfection like a dal steamed pakora! I usually make it with sweet kozukottai, during Ganesh Chaturthi and Naga panchami. If you are looking a protein rich recipe, this is it! It is highly nutritious and can be eaten just like that without a side dish. It is so flavourful and a meal in itself. Make it spicy its simply delicious.
It is also called Unde Huli! Nucchinunde always brings me a lot of old memories, my memories are always entwined with my Maternal aunt (my periamma) but not with my grandmother!! This is something you cannot find in a restaurant it is just purely Homemade. Sometimes Amma (mom) would make it for our after school snack.
I customorly make it during Neeru thumba habba during Diwali, the first day of Deepavali with sweet kozhukottai which is a tradition I follow from my Ajji!
Wonder why is it called Nuchina unde?
It is very simple in Kannada Nucchu means Broken and Unde means Ball. Nucchu (Broken) can be of anything !!.
Why another name Unde Huli then?
This spicy ball is also used in making Majjige Huli (spicy Yogurt gravy) and can also be added in Khuzmbu/sambar. It is a very delicious dumpling.
when can we eat this?
You can have it for breakfast /Lunch / Dinner, highly nutritious and protein-packed as well, You can even send it in Lunchboxes what more can you ask for :).
How can we eat this?
You can just eat it without any sides or you can make coconut chutney to go with it, also with any kind of tart plain gojju, I will post the recipe soon. I just love munching on it, without any sides.
Do we have to use the same measurements?
It is very versatile you can change the ingredients your liking, I usually mix all the three dals. It is usually made with more Tuvar dal and less channa dal, urad dal, and moong dal is not used! But, I love using all of them to make it more nutritious.
What else can we add not add to this recipe?
You can add different greens here I have used Dill and Ponnanganni keerai (Sessile Joyweed). Dill leaves are the commonly used you can also use mint, fenugreek, coriander and also can use chopped Onions with coriander and curry leaves, Now with all the things I have told you definitely know this is going to be very tasty.
So, it means you can add all these! don’t add spinach, amaranth those kind of greens.
Is it healthy?
Off course it is highly nutritious and a completely protein packed food. Here we are using… Legumes / pulses / Lentils
1. Toor / Tuvar / piegeon pea – split Piegeon peas is a yellow lentil
2. Channa Dal / Bengal gram Dal – split black chickpeas that have skin removed
3. Urad Dal
4. Moong Dal / Yellow gram Dal – split green gram
This recipe is :
#Vegan and Gluten free
# Can be served as a starter
# fasting ( farsan) recipe
# Party or tea time snack
# Pantry staple ingredients
Nuchinunde (Steamed Lentil Dumplings)
Cuisine : Indian
Recipe Author : Jayasri
Recipe Type: Breakfast/ Lunch
Prep Time : Soak time (3 to 4 Hrs) and 30 minutes
Cook Time : 15 minutes
Shelf Time : one-day
Tuvar Dal 1 Cup
Channa Dal 1/3 cup
Urad Dal 1/4 cup
Moong Dal 1/4 cup
Dill leaves 1/4 bunch ( around 1/2 cup)
Ponnangani Keerai ( around 1/2 cup)
few sprigs of coriander leaf
one sprig of curry leaves
one inch Ginger
6 to 7 Green chillies
salt to taste
Asafoetida / Hing 1/8 tsp
Chopped coconut pieces
Wash and soak all the Dals. You can soak the dals separately or together for at least 2 to 3 hours.
Once soaked drain all the dals for some 10 to 20 minutes so there is no water left.
Clean all the greens thoroughly with water 3 to 4 times so, there is no impurities left, chop them up finely. Green chilies and ginger as well.
Grind the Dals in a mixer coarsely with green chilies and ginger and a little coconut. Grinding Dals properly is very important don’t forget they need to grinded COARSELY they should be grinded as we do for Ambode ( Chatambade / channa dal vada)
Check my NOTES FOR MY TIPS
In a large bowl take the coarsely ground dal with the chopped greens, salt and Hing.
Mix them all together with some more chopped coconuts.
Make small oval-shaped balls out of it and steam them in an Idli cooker or place them on Idli moulds and steam in a cooker for 15 minutes without the weight in a medium flame.
Don’t forget, to grind the Dals coarsely. I usually take little quantity of the dals grind then first with green chillies, ginger and coconut to a paste, take it out and grind the dals in 2 to 3 parts in little pulses like a quick turn of the knob 2 to 3 times in my Mixie Jar which grinds to a corase consistency that way!
When making for festivals make as said in the recipe above you can omit Onions, garlic and Ponnangani Keerai.
You can just add coriander, curry leaves, and coconut without any other greens
You can also add chopped veggies to make it more inviting for kids!!
You can add onions, garlic, ginger, coriander and curry leaves.
Nuchiunde is made with only Tuvar Dal. But you can always use any dals in different variations.
You can add this in Majjige Huli ( Yogurt gravy) or in Sambhar and call it Unde Huli (Parup Urandai sambar), which is dumpling in Sambhar.
Hope you enjoy making this for the festival…
Nuchinunde ( Undehuli) - Steamed Lentil Dumplings / Vegan and Gluten Free
- Tuvar Dal 1 Cup
- Channa Dal 1/3 cup
- Urad Dal 1/4 cup
- Moon Dal 1/4 cup
- Dill leaves 1/4 bunch around 1/2 cup
- Ponnangani Keerai around 1/2 cup
- few sprigs of coriander leaves
- one sprig of curry leaves
- one inch Ginger
- 6 to 7 Green chillies
- salt to taste
- Asafoetida / Hing 1/8 tsp
- Chopped coconut pieces
- Wash and soak all the Dals. Drain all the dals for some 10 minutes so there is no water, Clean all the greens chop them up, green chillies and ginger as well.
- Grind the Dals in a mixer coarsely with green chillies and ginger and little coconut.
- In a large bowl take the coarsely ground dal with the chopped greens, salt and Hing.
- Mix them all together with some more chopped coconuts.
- Make small oval shaped balls out of it and steam them in a Idli cooker or place them on Idli moulds and steam in a cooker for 15 minutes without the weight in a medium flame.
- Once done take them out serve it with coconut chutney or with a dollop of ghee.
When making for festivals make as said in the recipe above you can omit Ponnangani Keerai.
You can just add coriander, curry leaves and coconut.
You can also add chopped veggies make it more inviting for kids!!
Don't forget, grind the Dals coarsely.
Usually Nuchiunde is made with only Tuvar Dal. But you can always use any dals in different variations. You can add this in Majji ge Huli ( Yogurt gravy) or in Sambhar and call it Unde Huli, that is dumpling in Sambhar.