Nuchchina Unde Huli

Nuchchina Unde Huli

Huli is sambar and Unde is a steamed dhal dumpling. A very unique dish. Certainly a Karnataka Special. Karnataka food is very simple and tasty. When I visited Hubli, my friend Priya Rao made this dish for me. I am very happy to share it with you. Do try and enjoy with your family. Goes well with plain rice and pappad or a good combo with soft cottony dosas. You can serve this steamed dumplings (nuchchina  unde) as a snack with coconut chutney. I have divided this recipe into 3 parts, so that it will be easy to follow.

Part – 1  ( To make the Nuchchina Unde )


Channa dhal – 1 cup

Thoovar dhal – 1/2 cup

Broken yellow moong dhal ( Pasi paruppu ) – 1/2 cup

Urad dhal – 1 teaspoon

Grated fresh coconut – 1/4 cup

Grated ginger – 1 teaspoon

Finely chopped green chilli – 1

Finely chopped green coriander leaves and curry leaves – little

Water – 2 tablespoons

Salt to taste

To Season

Gingelly oil – 1 tablespoon

Mustard seeds – 1/2 teaspoon

Asafoetida powder – 1/2 teaspoon

Nuchchina Unde Huli served with Plain Steamed Rice and Black Beans Sundal ( recipe for Black Beans Sundal  will follow soon ) 


Wash and soak all the dhals in water for 2 hours. Drain. Blend the soaked and drained dhals in a blender with 2 tablespoons water to a little coarse paste. Transfer the paste to a bowl. Mix in the grated coconut, grated ginger, chopped green chillies, chopped coriander leaves and curry leaves. Mix well. Season. Mix well again. Make long  dumplings . Steam the dumplings in a steamer for 10 minutes. Cool. Transfer the dumplings to an air tight container. Keep it aside till the time of use.

Part – 2 ( To make the Huli )


Boiled Thoovar dhal – 1 cup

Tamarind paste – 1 teaspoon

Salt to taste

Grated jaggery – 1 heaped teaspoon

Water – 1/4 cup

Roast in oil and grind to a fine paste

Coriander seeds – 2 tablespoons

Jeera – 1/2 teaspoon

Cinnamon – 1 small piece

Black pepper – 2 numbers

Channa dhal – 1 teaspoon

Urad dhal – 1 teaspoon

Bydagi red chillies – 8

Grated coconut – 4 tablespoons

Gingelly oil – 1 tablespoon

Roast all the above mentioned ingredients in oil to a golden colour,  cool and blend to a fine paste with little water.

To Season

Gingelly oil – 3 tablespoons

Mustard seeds – 1 teaspoon

Asafoetida powder – 1/2 teaspoon

Broken red chilli – 2

To Garnish 

Finely chopped green coriander leaves and curry leaves – little


Heat a pan. Add the 1/4 cup of water. Mix in the tamarind paste. Boil for 5 minutes on medium flame. Add the salt to taste and the grated jaggery. Boil on sim flame for 3 minutes. Now mix in the ground paste, boil for 3 minutes on sim flame. Add the boiled Toovar dhal and simmer till little thick. Mix well. Switch off the stove. Season and garnish.

Part – 3 ( Plating )

Take a wide dish or a plate. Line the nuchchina unde or the steamed dumplings. Pour the boiling hot Huli on top. Top with little chopped green coriander leaves and curry leaves. Serve hot with plain rice or dosas.

Chef’ s Tips

1) If the Huli becomes a little thick, dilute it  with little boiling hot water.

2) Do not make the dumplings very stiff and tight. Make them a little loose so that they will absorb the Huli and will be very soft to eat.

3) If Bydagi red chillies are not available use Kashmiri dry red chilli. The colour will be very good  and not very spicy .










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