Thursday, November 28, 2013

Nuchinunde with Hasi Gojju


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


Preparing Nuchinunde:

  1. Wash and soak toor dal, bengal gram and moong dal in water for 3-4 hours.
  2. Drain out all the water from dals and grind them into coarse paste along with ginger and green chillis, without using water.
  3. In a bowl, mix together the ground paste, chopped leaves, coconut and salt.
  4. Divide the dough into equal portions and make oval shaped dumplings.
  5. Steam these dumplings for about 15 minutes.
  6. Serve hot. 
Preparing Hasi Gojju:
  1. Blend together fresh coconut, fried gram, green chillis and ginger.
  2. Now add curd and salt. Blend until it is smooth and creamy.
  3. For seasoning, heat oil in a pan.
  4. Add mustard seeds, cumin seeds and curry leaves.
  5. When mustard seeds splutter, add this to the blended gojju.
  6. Serve with hot steamed nuchinunde.


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