NUCHHINUNDE AND HASI MAJJIGE HULI

 

NUCHHINUNDE

Nuchhuna unde is prepared from Tuvar dhal (Pigeon peas). Some people use a mixture of Tuvar dhal and Bengal gram dhal. Nuchhu is broken pieces of grains. In olden days de hulling was done by stone   chakki consisting of 2 grinding stones, where the lower one was immovable and the upper one rotating, which was operated manually. During the process of dehulling of Tuvar dhal beans, plenty of seeds used to get broken in to small pieces which are called Thogari nuchhu. These broken pieces of tovar dhal are used in the preparation Thogari nuchhina unde. Due to modern technology there will not be much nuchhu formed during dehulling in dhal mills. As Thogari nuchhu is not available we brake whole dhal and prepare nuchhinunde! Nuchhinunde is prepared with onion, carrot gratings, Pudina leaves, Sabsige soppu (Dill leaves). Fenugreek leaves can also be added.  

Along with nuchhinunde, Hasi maggige huli is prepared as dip which is prepared from thick curds.

INGREDTENTS 

For Nuchhinunde 

Tuvar dhal: 1 cup

Green chillies: 6

Onion: 1 finely chopped

Carrot: 1, grated

Curry leaves: 2 sprigs, broken into small pieces

Chopped coriander leaves: 2 table spoons

Asafoetida

Turmeric powder: ½ teaspoon

Salt: to taste

Coconut gratings: 2 table spoons

Coconut pieces: 2 table spoons

For Hasi majjige huli

Ingredients

Thick curds: 2 cups

Green chillies: 3

Coconut gratings: 4 table spoons

Mustard: ½ teaspoon

Asafoetida

Salt

For seasoning

Cumin seed: ½ tea spoon

Mustard seeds: ½ tea spoon

Red chilli: 1 broken in to pieces

 Asafoetida: one pinch

Turmeric powder: ½ teaspoon

Curry leaves: 2 sprigs

Chopped coriander leaves: 1 table spoon

Salt: ½ teaspoon

Oil or ghee 2 tea spoons

Method

Nuchhinunde

Wash and soak Tuvar dhal for 2 hours. Drain the water well. Pulse the dhal in to a coarse paste along with green chillies, salt, turmeric powder and asafoetida without adding water. I prefer to grind in a chutney jar to the big jar for this purpose as I get uniform coarse paste.

Transfer the paste in to a bowel. Add chopped onion, curry leaves, coriander leaves, coconut gratings, coconut pieces and mix well. Add more salt if needed. Allow to stand for a few minutes.

Paste should not be too thick or thin. Add some water to the paste if needed. If the paste is too tight Nuchhinunde will become very hard after it is cooked, if it is thin you cannot shape bolls. 

STEAMED NUCHHINUNDE

Make oval shaped balls and place them in a greased idli mould and steam for 20 minutes in a pressure cooker covering the vent with a tumbler. Cool it and transfer to a dish. Serve worm nuchhinunde with ghee and Hasi majjige huli

HASI MAJJIGE HULI

HASI MAJJIGE HULI

Method

Grind coconut gratings, mustard, salt, turmeric powder, asafoetida with 2 spoons of curds to a smooth paste. Beat the remaining curds well. Add ground paste and mix well. Add salt if needed.

Heat 2 teaspoons of refined oil or ghee in a pan. Add mustard, cinnamon, turmeric powder, broken red chilli pieces. When they are done add curry leaves, mix well and cool. Add the seasoning to the curd mixture and mix well. Hasi majjige huli is ready.

Serve hot Nuchhinunde with ghee and Hasi majjige huli.