Kumbakonam Kadappa is a traditional recipe from the region of Tanjore. It is a flavourful and delicious side dish that goes well with idli, dosa, poori, and chapati. Kadappa is mainly made of moong dal and potato as the base ingredient.
In most South Indian restaurants, breakfast is served with sambar, chutney, and podi as the accompaniment. But in Kumbakonam, in most restaurants and hotels, breakfast is served with this kadappa. The preparation of this kadappa is precisely like the potato kurma we prepare, with the added flavor of moong dal.
If you have boiled moong dal and potato, you can make this recipe in just 15 mins. Kadappa is neither sambar nor kurma. It is a combination of both, as it uses both dal and ground coconut paste. If you want this to be served with idli and dosa, keep the kadappa watery consistency. If you want this to be served with poori or chapati, the gravy should be thick. Now let us see how to prepare this recipe.
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- 1 Potato (medium size) boiled
- 1/4 cup Moong dal/Paasi paruppu boiled
- 1 Onion Cut lengthwise
- 1 Tomato finely chopped
- 1 strand Curry Leaves/Karuveppilai
- 1/4 tsp Turmeric powder
- 1 inch Cinnamon stick/Pattai
- 3 Clove/Lavangam
- 1/2 tsp Fennel seed/Sombu
- 1 tbsp Coriander Leaves/Kothamalli finely chopped
- salt to taste
- 2 tbsp Groundnut oil
- 1/4 cup Coconut grated
- 3 Garlic pods big size
- 1 tsp Roasted gram/Pottukadalai
- 1/2 tsp Fennel seed/Sombu
- 3 Green chillies
- Dry roast moong dal in a pan until it turns aromatic and golden brown. Wash it thoroughly, transfer it to a pressure cooker, and add enough water. Along with this, add a medium size potato and pressure cook it for three whistles.
- Once done, mash the moong dal and set it aside. Mash the potato into chunks. Please do not make it into a paste. Set it aside.
- Add all the ingredients under "To grind" in a mixer. Add water and grind to a smooth paste.
- Heat a pan and add oil. Once the oil gets heated, add cinnamon sticks, cloves, and fennel seeds and let it crackle.
- Now add onion and curry leaves. Saute until the onion turns translucent. Then add tomatoes and a little salt. Saute until tomatoes turn mushy.
- Now add turmeric powder and saute for a min. Add ground coconut paste, adjust the water consistency, and add mashed moong dal and salt. Close the lid and cook for 10-15 mins.
- Then mash and add the potatoes. Keep the potatoes a little bit chunky. Please do not make it to a smooth paste. Now cook the kurma for another 5 mins.
- For idli and dosa, keep kadappa slightly watery. For poori and chapathi, keep kadappa thick consistency. Once done, garnish with coriander leaves. Serve hot with idli or dosa.
- Use only the specified amount of masala while grinding coconut, or it will overpower the taste of kadappa.
- We use only green chilies in this kadappa. So increase or decrease green chilies according to your taste.
- This kadappa goes well with idli, dosa, poori, and chapathi.
Delicious Kumbakonam kadappa is ready to relish.
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