Nuchinunde
Steamed mixed lentil-herb dumplings — toor dal and chana dal soaked and ground coarsely with dried red chilli, ginger, asafoetida, turmeric, fresh dill (sabbasige), fresh coriander, and grated coconut, the batter salted and shaped by hand into cylindrical or oval dumplings and steamed until firm and cooked through. The nuchinunde has a more substantial, grainy texture than the smooth idli; the coarse grind leaves visible lentil pieces and herb flecks throughout. The dill is the defining flavour — no other South Indian dumpling uses dill so prominently, and its anise-like freshness cuts through the earthiness of the cooked lentil. Eaten with coconut chutney for breakfast; also served at festivals alongside other breakfast items. The dill-lentil combination is a specifically North Karnataka and coastal Karnataka Brahmin preparation.
Cuisines
Best for
Recipe
Ingredients
|
1 cup | Toor Dal |
|
1 cup | Chana dal |
|
1 cup | Coconut , fresh, grated |
|
2 tablespoons | Coriander Seed |
|
1 tablespoon | Cumin , seeds |
|
4 | Green Chili , slit |
|
1 | Ginger , small piece |
|
1 bunch | Cilantro , chopped |
|
1 bunch | Dill , chopped |
|
1 pinch | Asafoetida |
|
1 teaspoon | Turmeric powder |
|
— | Salt , to taste |
|
— | Water , as needed |
Instructions
- 1 Wash and soak the toor dal and chana dal together for 2-3 hours.
- 2 Drain the soaked dals and transfer them to a blender.
- 3 Add grated coconut, coriander seeds, cumin seeds, green chilies, and ginger to the blender.
- 4 Grind the mixture coarsely without adding water.
- 5 Transfer the ground mixture to a mixing bowl.
- 6 Add chopped coriander leaves, dill leaves, asafoetida, turmeric powder, and salt to the mixture.
- 7 Mix well to combine all ingredients.
- 8 Shape the mixture into oval dumplings using your hands.
- 9 Place the dumplings in a steamer and steam for 15-20 minutes until cooked.
- 10 Serve hot with coconut chutney or sambar.
Tips
Ensure the mixture is not too wet; it should hold shape when forming dumplings.