Nuchina Unde Huli / Sandige Huli.

This dish with gravy is so called because , in most houses , some years back,people used to buy Full Tur, mix it with red mud, and make a heap of it and sprinkle water over it for three days, on the fourth day the tur will star to sprout. . At this time it is separated and dryed. When it fully dryed it would be cleaned of the and milled to be made into dal. during this process , a small portion of it will become broken. This was kept by to be used for making , ambode and sandige huli. This is the reason the it got the nuchina huli. In Kanada Nuchu means, small broken peices.
Recipe for the sandige huli.
Tur Dal.......... one cup, coconut scraping .....1/2 cup, Soak a small lemon size tamarind and extract the juice, red chillies ........6/7, green chillie.....3/4 as per taste, ginger.... one inch peice,jaggery .... a little, jeera...........one tea spoon,salt to taste. curry and corriander leaves.
Soak the dal for at least one hour with the red chillies. grind this along with other incredents except tamarind , curry leaves and corriander. add this and cut fine to the paste mix it well. Keep a about two table spoon of the paste aside. With the rest make equal size balls [or a littlle longish] as desired and steam it in a idly cooker. Grind the the paste kept by to a fine paste.
Dilute the tamarind extract to desired quantity add haldhi powder and a little more salt.When the dal balls have boiled, add the the fine paste to the tamarind water and bring it ti a boil, add the balls and boil for a few minutes. Remove from fire and seoson with mustard and hing. THis is eaten with rice. Adjust the chillies to taste more or less.