Nuchina Unde, Vegetable Thatte Idli and Onion Mint Chutney for RCI Karnataka

I would like to thank Asha of 'Foodies Hope' for hosting this event.

Nuchina unde:

Ingredients:

Toor daal - 1 cup

Green chillies - 3

Dry Red Chillies - 3

Coriander Leaves - 1/2 cup

Asefotida - 1/4 teaspoon

Grated fresh Coconut - 1/4 cup

Ginger - 1 inch piece

Salt

Optional Ingredients:

Valore Lilva (Avarekai) - 1/2 cup

Onion fine chopped - 1 cup

Methi leaves chopped - 1 cup

Method:

Soak Toor daal for about 3 hours. Drain water completely and grind the daal with Green chillies,Red Chillies,Coriander Leaves,Asefotida,Grated fresh Coconut,Ginger and Salt to a smooth paste.(Make sure no additional water is added, else you will not be able to shape the daal mixture). Mix with any or all of the optional ingredients. Shape into small cylindrical shape and steam in pressure cooker with weight for 2 whistles and once its cool, steam again without weight for 15 minutes and serve.

Tip: If you feel the ground paste is too soft to mould shape, add some rice flour.

This healthy dish can be eaten as is or mixed with rice and ghee. Also we can add these nuchina unde in Majjige Huli or Sambhar after steaming.

Vegetable Thatte Idli

Ingredients:

Idli Rice - 3 cups

Raw rice - 1 cup

Urad daal - 1 cup

Fenugreek seeds - 1 teaspoon

Green beans very finely chopped - 1 cup

Carrots very finely chopped - 1 cup

Salt

Method:

Soak rice and daal seperate. First grind the urad daal into a fine paste and then grind the rice to coarse consistency. Mix the two with enough salt and water(The final batter should not be too thick or too watery). Allow the batter to ferment for at least 8 hours. Before making idlis, steam beans and carrot until half cooked and mix it with idli batter.Pour mixture into plates (thatte) and steam for 10 minutes. Serve with any chutney or Sambhar.

Onion Mint Chutney

Ingredients:

Onions - 2 medium sized diced

Ginger - 1 inch piece

Mint Leaves - 1/2 cup

Coriander Leaves - 1/4 cup

Green Chillies - 2

Red Chillies - 2

Urad daal - 1 tablespoon

Mustard - 1/4 teaspoon

Fenugreek seeds - 1/4 teaspoon

Tamarind - 1 teaspoon

Oil - 1 teaspoon

Salt

Method:

Heat oil in a pan, add urad daal and roast. When the daal turns golden, add mustard seeds. After the mustard seeds splutter, add fenugreek seeds and red chillies. Then add all other ingredients and saute for about 5 minutes. Grind to a coarse paste without adding water. Serve chutney with thatte idlis.