This is a curd and roasted gram dip served with Nuchina unde which I have already posted in this website. It is more like a chutney and is prepared just before it is served. If made before hand, please refrigerate it as it is a cold preparation.
Ingredients:
1/4 cup Daalia/ Puttani/ roasted Bengal gram dal
1/4 cup coconut
3 green chillies
1 inch piece of ginger
Salt
1/2 tsp mustard seeds
5 tbsps of coriander leaves
1/2 cup curds
Ingredients for the tempering:
1 tsp oil
1 tsp mustard seeds
A pinch of Hing/ asafoetida
1 sprig curry leaves
Method:
Powder the roasted gram and mustard seeds. Add the coconut, green chillies, ginger, coriander leaves, salt and curds. Grind to a fine paste. Tip this mixture into a bowl. Heat oil in a pan. Drop in the mustard seeds and after they splutter add the Hing and curry leaves. Toss and drop the seasoning into the Hassi Majjige. Serve immediately with Nuchina unde. Recipe link to the Nuchina unde given below.
https://vinayasculinarydelights.com/nuchina-unde-lentil-dumplings/
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