Nuchchina Unde

Ingredients:

Toor dal - 1 cup
Grated coconut - 1/4 cup 
Coconut pieces - 2 Tbsp
Green chillies - 4 to 6
Salt - As required
Ginger chopped - 1 inch
Curry leaves - 2 twig
Cilantro / Coriander leaves- 1/4 cup (Finely chopped)
Onion - 1 medium (Optional)
Dill / methi leaves - 1/4 cup (Finely chopped)

Method:

1) Wash and soak the toor dal in 3 cups of water for an hour.
2) Drain the water and coarsely grind the dal along with chilies, ginger and salt. Make sure not to add any water when grinding.
3) Add the onion, dill leaves, mint, cilantro to the grinded mixture and mix well.
4) Grease the Idly plates or any plate which you would use to steam. 
5) Take 2 to 3 TBSP of the mixture, make it like a oval shape ball and arrange it on the plate.
6) Place the plates in a cooker with out whistle or idly cooker and steam cook for 12 to 13 minutes on medium high heat 
7) Turn off flame and allow it to cool a bit.

Nuchchina unde is ready to be served hot with coconut chutney or with ghee.


Note:

1) Ginger - can be grated, chopped finely or added to grind it.
2) Add this unde to majjige huli. For recipe follow link