Quick and Easy Nucchina Unde

There are many ways on how to prepare Nucchina Unde. I wanted to do something quick and easy. So, I try to come up with things which speed up my cooking, since I hardly have anytime these days for cooking. As I was preparing this, my Daughter clicked all the pictures for me, since the schools are closed. So, here comes the recipe for Nucchina Unde the easiest you can ever make. I used a combination of both Channa dal and Toor dal. In the typical Nucchina Unde recipe, you will however see just Toor dal.

Ingredients:

  • 1 and 1/2 cups Channa dal
  • 1 cup Toor dal
  • 1/4 bunch corainder leaves
  • 10 curry leaves
  • Green chillies to taste
  • 3 tsp fresh coconut – grated
  • 1/2 inch ginger – grated
  • Hing to taste
  • Salt to taste

Method:

  • Soak both the dals in water for at least 4 hours. Later, drain the water as shown below.
  • Grind in a blender all the ingredients as listed above along with the drained dals.
  • Don’t add any water at all. Just for a change I didn’t add Haldi, you can do so and see a little bit yellowish colored Nucchina Unde.
  • As my Daughter said, it looks like Ambode mixture. And she tasted it and said it tastes like that as well. I never taste anything while cooking, so no idea if they taste the same. If you do try this recipe, and taste it, let me know. :)
  • Now grease a flat stell vessel lightly, make oval shaped balls and steam in a pressure cooker for 15-20 minutes until they are done.
  • Serve with Majjige Huli or Khadi. I came up with another quick and easy way of preparing Majjige Huli or Khadi as my daughter kept saying it was. Stay tuned for the next post.

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12 responses to this post.

  1. [...] was the majjige Huli or Kadhi I prepared with Nucchina Unde which I posted in my previous post. It took less than 15 minutes to prepare this. The traditional [...]

    Reply

  2. The majjige huli or as we call it phalidhya preparation is quite good. But we normally put the nuchchina unde in the majjige huli and bring it to boil on low flame. the unde will all come up and start floating. That is the indication it is done. The photos have come up nicely. Thanks

    Rama Bai

    Reply

  3. [...] has recipes for Cucumber Kosambari, Beans Palya, Potato Palya, Lemon Rice, Ambode, Majjige Huli, Nucchina Unde, Gojju, Badam puri [...]

    Reply

  4. [...] 3. Nucchina Unde [...]

    Reply

  5. Greate !! But there is a difference !!
    Nuchina unday is cooked in Tamarind water .

    Majjigay huli is beest when dal is soaked and then ground

    Not sure about soaking Nuchina Unday being soaked in Tamarind. About Majjige Huli, this was a quick recipe. I have posted the regular one as well.

    Reply

  6. [...] has recipes for Cucumber Kosambari, Beans Palya, Potato Palya, Lemon Rice, Ambode, Majjige Huli, Nucchina Unde, Gojju, Badam puri [...]

    Reply

  7. [...] the process of writing this post, it stuck to me that this dish is more like a distant cousin of nucchina-unde. The ingredients are mostly similar; the procedure of steaming is the same, the difference being [...]

    Reply

  8. [...] has recipes for Cucumber Kosambari, Beans Palya, Potato Palya, Lemon Rice, Ambode, Majjige Huli, Nucchina Unde, Gojju, Badam puri, Akki Kadalebele Payasa, Hayagreeva [...]

    Reply

  9. Posted by CSVedant on October 24, 2011 at 9:54 pm

    Where is nucchu in the recipe? Are you sure this is nucchina unde. This can be paruppu unde.

    Reply

  10. Posted by Archana on March 6, 2012 at 9:43 pm

    Excellent recipe. Thanks for keeping our authentic Karnataka recipes alive through this blog. I live in Laurel, MD. We should sync-up sometime. Would love to meet a fellow Kannadiga.

    Reply

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