15 November, 2019
HULI NUCHHU
Huli nuchhu is a kannada word which translates to ‘sour broken rice’. That is broken rice is cooked very softly along with few spices and herbs and very sour curd is added to that cooked mixture and this is served in small quantity at the beginning of the meal. Actually this tastes superb when still hot/steaming.
This is a dish from my native shikaripura/shimoga/malenadu, which we make on dwadashi (twelfth day of every fortnight, the day next to ekadashi). Earlier I have posted the recipe of Kaayi ganji here on my blog, which is again a dish made mostly on dwadashi.
Ingredients : measuring cup used – 240 ml, serves 3 to 4
- Broken rice – 1/2 cup
- Water – 3 cups
- Green chili – 2
- Cumin seeds – 1/2 tsp
- Grated fresh coconut – 2 tbsp
- Salt – 1 tsp +1/2 tsp
For tempering :
- Ghee – 2 tsp
- Mustard seeds – 1/4 tsp
- Cumin seeds – 1/2 tsp
- Coriander leaves – 1 tbsp
- Sour curd – 1/3 to 1/2 cup
PROCEDURE :
- Rinse and wash well the broken rice, put it in the cooker along with water, chopped green chili, cumin seeds, coconut and 1 tsp of salt, close the lid when the mixture comes to boiling and give 2 whistles ( or as per your cooker requirement)
- Meanwhile prepare the tempering using the ingredients listed below the heading ‘for tempering’ except curd
- Once the pressure is released, allow the mixture to cool a bit, then pour the prepared tempering and the curd on the cooked mixture, combine well and serve
- NOTE if you add curd while the mixture is too hot, it turns curdled and may not taste good
