I had some guests coming over the weekend and had promised them that I will prepare some south Indian breakfast. Wanted to prepare an item other than masala dosa, idli or upma which is very common. Thought nuchinunde would be something different and nice too.
Nuchinunde is a dish mainly prepared in Mysore-Bangalore region. Credit of teaching me this dish fully goes to my mom. Nuchinunde is very filling as it is made of dals (lentils) and goes well with majjige huLi or coconut chutney.
Tuvar dal-1 cup
Channa dal-1 cup
Chopped green chillies/jalapenos- 8 to 10 or add according to your spice level
Shredded coconut-3/4 cup
Chopped onions- medium size 2
Chopped Curry leaves- 1 strand
Chopped cilantro/coriander- 2 to 3 strands
Minced ginger- 1/2 inch piece
Eno salt-1/4 teaspoon (optional)
Salt- to taste
Soak both tuvar and channa dal overnight or two hours before making the dumplings. Grind all the above ingredients coarsely except onions. Grind the mixture without adding water. Mix salt, onions and ground mixture well. Make dumplings of your desired shape and steam cook them for 10 mins. Do not forget to add ghee or clarified butter on top of the steamed dumplings before serving.