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Nuchinunde with Hasi Gojju is a Karnataka delicacy served usually for breakfast. High on nutrition, these steam cooked Nuchinunde taste great especially when served with Hasi Gojju.
Ingredients:
For Nuchinunde:
Split Pigeon Peas / Toor Dal – 1 cup
Bengal Gram – 1 cup
Split Yellow Moong Dal – 1 cup
Coriander Leaves, chopped – 1 cup ( or Dill / Fenugreek Leaves)
Ginger, grated – 2 tsps
Fresh Coconut, grated – 1 cup
Salt to taste
For Hasi Gojju:
Fresh Coconut – 1/4 cup
Curd – 1 cup
Fried Gram – 2 tbsps
Ginger, grated – 1 tsp
Green Chillis – 4
Salt to taste
For Seasoning Hasi Gojju:
Mustard Seeds – 1/2 tsp
Cumin Seeds – 1/4 tsp
Curry Leaves – 5
Oil – 1 tsp
Method:
Preparing Nuchinunde:
- Wash and soak toor dal, bengal gram and moong dal in water for 3-4 hours.
- Drain out all the water from dals and grind them into coarse paste along with ginger and green chillis, without using water.
- In a bowl, mix together the ground paste, chopped leaves, coconut and salt.
- Divide the dough into equal portions and make oval shaped dumplings.
- Steam these dumplings for about 15 minutes.
- Serve hot.
Preparing Hasi Gojju:
- Blend together fresh coconut, fried gram, green chillis and ginger.
- Now add curd and salt. Blend until it is smooth and creamy.
- For seasoning, heat oil in a pan.
- Add mustard seeds, cumin seeds and curry leaves.
- When mustard seeds splutter, add this to the blended gojju.
- Serve with hot steamed nuchinunde.
