Steamed Savory Oats Patties with Yogurt Sauce (Oats Nucchina Unde)

Would you believe me if I told you that you guys are always on my mind? Really!! Summer was extremely busy and I just haven’t gotten back on track with a more diciplined routine yet. I must say though that I’ve lined up a ton of interesting recipes to share with you.  I’m always thinking of HolyKhao readers and all the posts I should have made but haven’t. I know the saying ‘Actions speak louder than words’, but in my case, I implore you to put that aside and apply “It’s the thought that counts‘ :)).

Lakshmi Puja in early September & last week’s Ganesha Chaturthi heralded the start of festival season for Hindus and more celebrations like Halloween, Thanksgiving & Christmas in the USA. Unfortunately, for me, this means the start of carb overload. After finally accepting that my husband and I can’t have diets like we did when we were younger, but being reluctant to give up taste, I’m working on tweaking traditional recipes to make them a little healthier. Of course, every time it’s a success, I’ll be sharing it here :))

Nuchina Unde

Nucchina Unde is a traditional Karnataka food that is made by steaming seasoned dal, and can be eaten plain, with chutney or a yogurt curry. My aunt had mentioned that her friend had made this version with oats, but I was skeptical. Since she swore that it was delicious, I figured I’d give it a try. Let me just say that I was not disappointed! The patties tasted almost like the authentic dal ones, and were easier to make as it requires no soaking. I’ve made it thrice for recipe testing, and it has been a great breakfast and tea time snack, and my 11-year old has wolfed down quite a few.  I grew up eating these plain with a generous dollop of homemade ghee, and it was only after I got married that I learnt that typically, nucchina unde is served with a yogurt & vegetable curry called Majjige Huli or Paladya. My version here is quick, no-cook, flavor-filled and small enough for this batch.

Nuchina Unde

Oats Nucchina Unde

Steamed Savory Oats Patties with Yogurt Sauce

(Makes 12-14)

  • 1 cup rolled oats (toast lightly & cool)
  • 1 Tbsp all purpose flour / maida
  • 1 Tbsp rice flour
  • 1/2 – 1 cup finely chopped dill
  • 5-6 curry leaves
  • 1/4 bunch cilantro
  • 4-5 red or green chillies (I like the taste of red, but it does make your mix darker in color)
  • 1/2 inch ginger
  • 1/2 cup coconut
  • 1/2 tsp salt ( or to taste)
  • 1 tsp lemon juice
  1. Coarsely pulse the oats in a blender / food processor jar. It should not be fine, and it’s okay to have some whole oat flakes.
  2. Add the maida & rice flour and mix well. Set aside.
  3. Blend the curry leaves, cilantro, chillies, ginger & coconut in a small blender jar, adding  just 2-3 Tbsp of water. (save jar for blending sauce ingredients.)
  4. Add the masala, dill, salt & lime juice to the oats and gently mix well.
  5. Set aside for 15 minutes to soak up the moisture and flavors.
  6. Take rounded tablespoons full of oats mixture and gently roll into 2-inch logs (Do not press too hard or the patties will be very dense).
  7. Place on a greased steamer plate / idli stand and steam for 13-15 minutes.
  8. Serve hot or at room temperature. (I have reheated them in the microwave with no loss of taste or texture.)

Nuchina Unde

Yogurt Sauce

(Makes about 1 cup)

  • 1/4 cup fresh grated coconut
  • 1/2 inch ginger
  • 2-3 green chillies
  • 5-6 sprigs cilantro
  • 2 Tbsp roasted channa dal (daliya) – this keeps the sauce from separating
  • 1/2 tsp black mustard seeds (sasive) – optional but it give the sauce a wonderful flavor
  • 1/2 tsp salt
  • 1 cup yogurt (or around 1/2 – 2/3 cup buttermilk)
  1. Make a fine paste of the coconut, ginger, cilantro, chillies, channa, mustard seeds and a few teaspoons of yogurt in a small blender jar.
  2. Add the rest of the yogurt and give it a quick blend to incorporate everything.
  3. Remove to a serving bowl and add salt.

For Seasoning

  • 1 tsp oil
  • 1/2 tsp black mustard seeds (this is necessary for seasoning)
  • pinch of asafetida (hing)
  • 5-6 curry leaves
  1. Heat a small pan on medium flame and add oil.
  2. Add the mustard seeds and cover till it stops sputtering.
  3. Add the hing & curry leaves and cover partially, shaking the pan to crisp the curry leaves.
  4. Remove from heat and pour over the sauce.

World’s Best Salsa

Homemade Salsa

Ok….I know I sound like a braggart using this title. But really!!! – this is truly the best salsa I have ever eaten!! (Notice all the exclamation marks.) I got this recipe from my friend Soumya, and no store bought version even comes close. My family loves their chip and 7-layer dip, and they always ask me to make a BIG batch of this yummy and easy salsa. The icing on the cake is that it keeps well in the refrigerator for a few days AND it freezes well too. What’s not to love about that?!?!

I have tried making this salsa with fresh or canned whole or canned crushed tomatoes. It just seems to taste better with canned diced tomatoes; stock up on a few cans from Costco and you whip up a batch in no time :).

Homemade Salsa

  • 1 (14.5 oz) can diced tomatoes – (do not drain)
  • 1/2 small red onion (medium chunks)
  • 2-3 jalapeno peppers (quartered)
  • 1/2 bunch cilantro
  • salt to taste
  • lime / lemon juice to taste
  • pinch of sugar

1) Add all the ingredients in a big food processor jar and pulse till it reaches desired consistency. I like my finely minced.

Sometimes, I mix hummus & this salsa together to make a spicy and creamy salad dressing – give it a try. For other related recipes, check out my post on Homemade Chipotle-Style Buffet & Tortilla Salad (Lots of Vegetarian Options)

Coconut Chutney

Coconut Chutney
  • 1 cup grated coconut
  • 1 Tbsp fried gram
  • 3 green chillies
  • 1 inch ginger (cut to small pieces)
  • 1 small sprig curry leaves
  • few stalks cilantro
  • salt
  • lime juice to taste – optional
1) Coarsely grind all the above ingredients with a few spoons of water. Remove to a serving dish. Can be served at this point.

2) In a small pan, heat oil and roast mustard seeds till they stop popping.

3) Add the curry leaves and roast few seconds.

4) Add the udad dal and roast till light golden brown. Pour over the ground chutney and mix.

Red Pepper Chutney

This is an Indian style Red Pepper Chutney that my mother-in-law serves with rice, but it goes wonderfully with idli, dosa and roti. It is also great as a dip and as a sandwich spread. Red bell peppers contain twice the Vitamin C as regular green bell peppers, and are considered potentially cancer-fighting due to the antioxidants in this vibrant colored fruit.

Red Pepper Chutney

  • 2 tsp oil
  • 1 tsp black mustard seeds
  • 1/4 tsp asafetida (hing)
  • 1 Tbsp udad dal
  • 4-6 red chillies (broken in half)
  • 1/2 tsp fenugreek seeds (methi)
  • 1 small sprig curry leaves
  • 1/2 tsp tamarind paste
  • salt to taste
  • 3 red bell peppers – chopped

1) Heat oil in a wok / kadai on medium flame. Add mustard seeds and wait for it to pop.

2) Add hing, udad dal, red chillies, fenugreek seeds, and curry leaves one after the other, waiting a few seconds in between each ingredient.

3) After all ingredients are roasted and the udad dal is golden, add the chopped peppers and salt, and stir fry for 7-10 minutes on medium- high, uncovered, stirring often. (While the peppers must not be raw, it does not have to be overcooked.) Roast well.

4) Turn off stove and allow to cool.

5) Blend ( as fine or coarse as you like – I make my fine) with tamarind paste and adjust salt to taste.

NOTE: The peppers tend to release a lot of moisture while cooking and the udad dal helps bind the chutney together when blended. This is not a paste-like / jelly-like chutney, but more like a dip. If you prefer, you can increase the udad dal quantity.