Hey folks, I hope you all had a wonderful Memorial day weekend!!!
Last couple of weeks have been busy for me.... Doing what, you ask?? Well, nothing much!! I mean... I don't know! I got busy on the phone with friends, I shopped (not just window shopping.... I bought some stuff too!! :-)...), did some sightseeing (or "time pass", as Naveen calls it) with friends!!!
And now, I'm finally back to my kitchen and to Mane Adige! Nuchinunde is a traditional dish mostly relished in Mysore/Bangalore/Shimoga regions of Karnataka. Nuchinunde is usually made with toor daal. However, you could even add some chana dal for some variation in taste. Traditionally, nuchinunde is served with majjige huli (will post the recipe for majjige huli soon).... But it tastes pretty good with coconut chutney as well!!
1 cup Toor dal (soaked in water for about 3-4 hours)
1/2 cup Grated coconut, fresh/frozen
2-3 Green chilies, low to medium spiced OR 1/2 tsp Red chili powder
1/4 tsp Hing
1/2 tsp Jeera powder
1" Ginger, chopped finely
2-3 strands Cilantro, chopped finely
1 strand Curry leaves, chopped finely
- Drain out all the water from the soaked dal and grind coarsely along with coconut, green chilies, jeera and curry leaves; DO NOT add any water while grinding and also, make sure NOT to grind the dal too smooth.
- Add hing, salt, chopped cilantro and mix well. You could even add 1/2 tsp sugar for a tinge of sweetness!
- Make ping pong sized dumplings with the dal mixture; Place in a steel container and steam cook the dumplings for about 12-15 minutes (I use the pressure cooker for this purpose; Don't forget to remove the weight!!)
- Serve hot with majjige huli or coconut chutney or any other side dish of your choice.
- You could try adding some chopped pudina/mint for a change in flavor. Though I couldn't try it myself, I have a strong feeling that it would taste great!! :P
- Instead of a whole cup of toor dal, you could use 3/4 cup of toor dal and 1/4 cup of chana dal. That would give a slightly different taste!!
- I think, adding finely chopped onions would be great too.... You could try that! :)