Monday, September 17, 2007

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.

6 comments:

lakshmi said...

thatte idlis look fantastic!!!

Asha said...

Oh my!! Beautiful entry!! Thank you so much.I make Thatte Idlis too, you are my kinds girl! I am so happy to see dishes for RCI K. Good job Babbalili! Hugs :))

Suganya said...

Such huge idlis :). I already like this recipe. Is the unde to be had only with idli, dosa or even rice?

sra said...

Very nice entry, love the look of the idlis

Bubbalili said...

Thanks Lakshmi, Asha, Suganya and Sra.
Suganya : you can have the unde as is with ghee Or mix it with Ghee and rice.

Jyothi said...

Hey looks lovely and great. Huge Idli's. Never tasted and tried too. Completely new recipe for me. Very soon I will try this. Thanks for sharing and a great entry too.