‘Nuchhina Unde’ is a very traditional afternoon snack. It was generally made in our house with the sweet Kucchida kadbu( Steamed Kadbu), for the Nagara panchami festival. The popular belief being, nothing should be fried at home that day.
Made with Toor dal, it is very simple and tastes great, and can be made any time, not only on festivals.
1.Toor daal- 1 1/2 cup, soaked in water for an hour or two
2.Green Chilies- 5 to 6( more can be added if needed)
3. Ginger- one inch piece, chopped
4.Jeera- 1/2 tsp
5.Fresh grated coconut- 1/4 cup
6.Coriander leaves- a small bunch, very finely chopped
7.Asafetida- 1/4 tsp
8.Salt- To taste
Grind the daal coursly in a blender, using the least amount of water possible. The ‘grate’ button on the blender comes in handy for this. It has to be done in small batches, but the dal can grind with almost no water. With the last batch grind the green chilies, ginger, asafetida and jeera also to a thick paste. Mix the coconut, coriander leaves and salt in the end. Shape into small oval shaped balls and steam like idlies for about 10 to 15 minutes. The paste can also be filled in cooked rice flour like kadbu and steamed. Serve hot with ghee.
Finely chopped mint( Pudina), can be added to the paste to enhance flavor.