Nucchina Unde | Steamed Tuvar Dal Dumplings from Karnataka
Nucchina Unde or Nuchinunde is a steamed lentil dumpling that I made by grinding Tuvar dal with some ginger, green chillies, and coconut. To this mix, I added finely chopped coriander leaves, curry leaves, and methi before shaping into ovals and steaming them. As an accompaniment, I made Southekayi Hasi Majjige.
Ingredients
- 1 Cup Tuvar Dal
- 1 tbsp Grated Ginger
- 5 Green Chillies
- 1/4 Cup Coarsely Grated Coconut
- 2 or 3 tbsp Finely chopped coconut
- 10 to 12 Curry Leaves
- 1 Handful Finely Chopped Coriander
- 2 Handfuls Fresh Methi Leaves
- Salt to Taste
- Oil to Grease the Idli Stand
Instructions
The Preparations
- In a large enough vessel, soak 1 Cup Tuvar Dal in 3-4 cups of water for about 1 hour.
- Chop the coriander, curry leaves, and methi to fine pieces.
To Make the Nucchina Unde Paste
- Drain all the water from the tuvar dal.
- Grind the tuvar dal, green chillies, and ginger to a coarse paste. Do not add any water to it while grinding.
- Take the ground paste into a bowl.
- Add salt, grated coconut, coconut pieces, coriander, curry leaves, and methi leaves.
- Mix well.
To Make the Nucchina Unde or Nuchinunde
- Divide the paste into 16 equal parts.
- Shape each part into an Oval.
- Steam the Nucchina Unde or Nuchinunde for about 8 to 10 minutes. I steamed them using an idli stand. Be careful not to over steam the Nucchina Unde or they become hard.
- Serve warm topped with some ghee and with Southekayi Hasi Majjige.