South Indies: Nuchinunde | Steamed Lentil Dumplings

Saturday, December 10, 2011

I don't know why I haven't blogged about it before, My Ajji ( Maternal Grand mother ) makes the best Nuchinunde ever. For those who don't know what Nuchinunde is, these are steamed lentil dumplings traditionally served as a snack or as a breakfast. It very popular in Karnataka & especially in the Bangalore/Mysore region. These have to be served alongwith a Yogurt based dip, Hasi Majjjige Huli (Highly Recommended)  which just takes about 5 mins to whip up

I mustered up courage & made these for the first time, hoping that it would turn out as good as my Ajji does. Did it?? Well, it was close :-)


To Make Nuchinunde:

You Will Need:
  • 1 cup Toor Dal
  • 1 cup Chana Dal
  • 1 cup Moong Dal
  • 2 onions - finely chopped
  • 1 bunch of fresh dill - finely chopped
  • 6-7 green chillies - finely chopped
  • 2 tsp grated ginger
  • 1/2 cup fresh grated coconut
  • Salt as per taste

How To:
  • Wash all the 3 lentils in water & soak them together for about 3 hours or overnight.
  • In a mixed, grind the lentils coarsely along with green chillies without adding any water.
  • In a bowl, mix together ground lentils, onions, dill leaves, grated ginger, coconut & salt.
  • Make oval shaped dumplings & steam them for about 10 mins. You could either use a microwave steamer or a traditional steamer for this.

To Make Hasi Majjige Huli

You Will Need:
  • 2 green chillies
  • 1 tbsp Hurigadale or Chutney ka Dal
  • A small piece of ginger
  • 1 cup fresh yogurt
  • 1/4 cup water
  • 1/4 cup fresh coconut
  • Salt as per taste
  • 1/2 tsp oil
  • 1 tsp mustard seeds

How To:

  • Dump all the ingredients in a mixer/blender & blend until smooth. Temper with mustard seeds
Serve warm with Hasi Maggije Huli .. Enjoi !!!

  • You can omit onions if you wish to.
  • Replace dill leaves with any other greens such a chopped spinach, fresh methi leaves or even loads of chopped fresh coriander
  • You can even serve these with a simple coconut chutney instead of Hasi Majjige Huli.
  • While grinding the lentils, keep the texture in mind. Do Not make it into a smooth paste & Do Not add water

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