Unde huLi/ Nucchina unde/ Steamed lentil dumplings


This is a very traditional dish of Karnataka and a very healthy recipe as it is full of proteins and it is steamed. Unde means dumplings or balls, huLi is the term used for the kadi or the majjigehuLi or the mor Kozambu that accompanies the dish.  There are two variations of  the dumplings. One is the Tam Brahm version with no onion and garlic and the other one has both. The recipe gives both variations. The kadi that is traditionally made with this uses coconut, toor and chana dal. It is the same recipe as mor kozambu minus the vegetables.  But I have an easier no fuss version here!

 

 

 

Ingredients : Serves 3-4

Lentil dumplings

1 and half cup toor dal

1 table-spoon chana dal

1 table-spoon moong dal

4-5 red chillies ( or use 2-3 green chillies )

1/2 ” piece of ginger

2-3 tablespoons of shredded coconut

1 cup finely chopped dil leaves or soppsige soppu ( or use coriander )

Salt to taste

Pinch of asafoetida or ( 1 cup finely chopped onion )

Soak the dals for about 4 hours after washing thoroughly. Grind the coconut and red chillies to a fine paste. To this add the dal and pulse the mixture. The mixture should be coarsely ground. Transfer to a bowl and add the chopped dil or cilantro. At this stage add the hing or the chopped onion. Add salt and mix well. Steam this mixture for about 10-15 minutes. Once the mixture is cooled, shape the mixture into dumplings. Some people prefer to make the dumplings first and then steam it. But sometimes they end up cooking unevenly. I prefer to steam the mixture and then make the dumplings. This is a tip I got from my mom!

Kadi/ Majjige huLi

2 cups thick yogurt

2 tablespoons besan or chickpeas flour

1/2 ” piece of ginger

1 cup chopped coriander

A few sprigs of curry leaves

A pinch of turmeric

A pinch of hing/asafoetida or ( 2 small cloves of garlic )

Salt to taste

Mustard, cumin seeds and oil for seasoning

Beat the yogurt and add the chickpeas flour and bring this to a simmer. Add a cup of water if the consistency is too thick. Grind the garlic, ginger and cilantro to a fine paste and add this to the yogurt. Add turmeric, curry leaves and salt to taste. Let this boil for another 5 minutes.

Temper the mixture with mustard, cumin seeds. If using hing, add the hing to the oil at this point.

Serving suggestion : Add the kadi to a bowl and then add the dumplings to this. This allows the dumplings to absorb the flavour of the kadi and it tastes even better!

 

 

 

 

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6 comments on “Unde huLi/ Nucchina unde/ Steamed lentil dumplings

  1. raksanand says:

    Sounds too good, I can finish the whole plate! YUmm!

  2. We make a similar one called Khara Kozhakattai, especially for Deepavali..
    Nucchinunde HuLi is interesting, have heard of it only once from one of my friends..

  3. Swathi says:

    @Radhika : Yep, it is more or less the same recipe for Khara Kozhakattai 🙂

  4. Poonam says:

    looks delicious!!

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