10 August, 2016

Steamed dumpling curry| Unde huli| Sandige huli

Which can also be made by using only few drops of oil too

Unde huli or Sandige huli is a traditional, protein rich, mouthwatering dish from the state of Karnataka, Prepared specially on Devara samaradhane ie…. one day prior to marriage day or threading ceremony.

No vegetables but a lentil is used to prepare this huli and the main ingredient is Pigeon Pea/toor dal/ arahar dal/togaribele. The authentic Ragi mudde ( Finger millet flour balls) too goes very well with this curry.

I’m now going to post both the recipes ie… Unde huli & Ragi mudde. There are two methods of making it 1. By steaming 2. By deep frying the unde or sandige. But I always do it by steaming. Here is the recipe for Unde huli.

Today ie… on 2/8/20, the Sunday updating this recipe with one more modified method. The new method is the unde/dumplings are fried in appe/guntapangalu pan using only 2 to 3 drops of oil and then adding them to the prepared curry. The ingredients, measurements and preparation of the rest of the things is as same as mentioned below, only the difference is instead of steaming we are going to make the dumplings in that pan. You can refer the pics at the end of this recipe.

Ingredient : measuring cup used – 250 ml

For Unde ie.. for grinding :

Toor dal – 1 cup
Red chilli – 6 to 8 ( I used only byadigi chilli )
Ginger – 1/2 tbsp
Curry leaves – 1 stick
Salt to taste

For Huli / Curry :

Toor dal – 6 tbsp
Rice flour – 1&1/2 tbsp
Cumin seeds – 1/2 tsp
Coriander seeds – 1&1/2 tbsp
Green chilli – 2
Red chilli – 6 ( I used only Byadigi chilli ie… less spicy but gives very good color )
Grated fresh coconut – 1/2 cup
Turmeric powder – 1/4 tsp

Other ingredients :

Tamarind juice – 1 tbsp ( thick )
Jaggery – 1 tsp or to taste
Salt as required

For tempering :

Ghee – 1/2 tbsp
Mustard seeds – 1/4 tsp
Hing – 1/8 tsp
Few curry leaves

PROCEDURE :

Soak 1 cup Toor dal for 2 hours (also soak 6 tbsp toor dal separately), drain all the water (1 cup) & grind coarsely by adding all the other ingredients under the heading ” For grinding “
Transfer it to a container, make small balls or flatten it with your palm and steam these balls ( Unde ) for 10 to 12 minutes
Meanwhile Grind all the ingredients under the heading ” For Huli / Curry ” into a fine paste using enough water
Transfer it into a big container, Add enough water to get desired consistency of Huli / curry / gravy ( actually it should neither be thick nor thin )
Bring it to boil…. add salt, tamarind & jaggery, stir once , now put all the steamed balls / unde into it , remove from fire when it starts boiling again
Prepare tempering and pour over the huli / curry
Serve with Rice or Ragi mudde