Oct 21, 2008

Nu-tchina unde

Nu-tchina unde made with sabsige soppu is one of my favorite items to be dipped into the Majjige huli apart from Ambade. Though I don't like any other dish with Dill, this has been my all time favorite. AmAr likes Dill a lot. As he was returning back from his trip today, I thought I would surprise him with this dish.

I'm also sending this post to the Herb Mania. More details about the event at Yum Blog & Ammalu's Kitchen.

Ingredients: -
2 cups togari bele (Toor dal)
fist full kadalebele (Chana dal)
1/2 cup coconut gratings
4-5 green chilies, finely chopped
½ cup sabsige soppu (Dill leaves)
1/2 cup menthe soppu (Methi leaves, optional)
few coriander leaves, finely chopped
a strand curry leaves
a pinch asafoetida

1. Soak toor dal & channa dal for 2-4 hours or till the channa dal can be easily broken.
2. Grind the dal along with all the other ingredients. I din't add water. If it's difficult to grind, little water can be added. The mixture obtained should be coarse.
3. Make oval shaped (unde) balls from the coarsely ground mixture.
4. Steam the balls in an idli stand for 15-20 minutes.

I love to soak it in Majjige huli & eat it. You can also consume it as it is or with any chutney with little ghee.

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