south indian special food  Kumbakonam kadappa

You may know kadappa(recipe) as one of the most wanted vegetarian side dish having its foundation from world famous temple townKumbakonam(Tanjore district/TamilNadu).The tempering of the spices like fennel,cinnamon and cloves spreads its fine aroma all through this marvelous kurma making us to just dive into it with hot idlis or dosas.The kadappa recipe is a big hit because of its special combination of spices that makes the dish very interesting ,mild and healthy too!Love the protein packed goodness of moong dhal combined with starchy potatoes with coconuts and khus khus added to it.It seems some hotels which served the exact kadappa recipe with idlis have slowly vanished now.It proves itself to be a popular dish giving a pleasant nutty flavour to the whole sambar.As we have not added any tomatoes for its sourness they use to add lemon juice instead but I have not added! for me it was tasting just as perfect as it would be.

south indian special food  Kumbakonam kadappa

INGREDIENTS:

For grinding:

coconut scrapping – 1/2 cup
Poppy seeds/kasa kasa – 2 tbsp
Garlic pods – 4-5
Green chillies – 2
Fried gram dhal/ pottukadalai – 2 tsp

For tempering and gravy :

Oil – 1 tsp
Fennel seeds/sombu – 1tsp
Cinnamon stick/pattai – 1 piece(small)
Cloves/lavangam – 3-4 pieces
Moong dhal(split)/pasiparrupu – 1/4 cup(should be boiled in water and kept ready)
Boiled potatoes – 2 (medium)
Salt to taste
Turmeric powder – 1tsp
Green chillies – 2
Big onions – 2 (medium)(cut length wise)

METHOD:

BOIL MOONG DAL

BOIL MASH POTATOES

GRIND ALL THIS TO PASTE AND KEEP READY

DO TADKA BY ADDING OIL SOMBU,PATTAI AND LAVANG

AFTER COLOUR CHANGES ADD ONION CHILLIES WITH SALT FOR ONIONS

AFTER ONION COOKS ADD DAL

THEN POTATOES

ADD SOME WATER AND NEEDED SALT

THEN TURMERIC POWDER

ADD COCONUT PASTE

LET IT BOIL

AND WHEN DONE SWITCH OFF

1.First boil dhal and keep ready(not necessary to boil smoothly like paste).
2.Then boil potatoes side by side and mash well.
3.Now grind the ingredients given for grinding.
4.Grind it smoothly.
5.Keep kadai with oil add saunf,cinnamon and cloves.
6.When it changes colour add green chillies and onions and cook for some time with some salt so that onions cooks fast.
7.Now add dhal then mashed potatoes.
8.Add some water and salt, let it boil.
9.Add turmeric powder and boil.Now after some time add ground paste and at this stage again check for salt and if less add.
10.Let it boil for some 5-10 minutes switch off and serve with idli and dosa.

south indian special food Kumbakonam kadappa

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Total Time 25 minutes mins

Ingredients

  

For grinding:

• coconut scrapping - 1/2 cup
• Poppy seeds/kasa kasa - 2 tbsp
• Garlic pods - 4-5
• Green chillies - 2
• Fried gram dhal/ pottukadalai - 2 tsp

For tempering and gravy :

• oil - 1 tsp
• Fennel seeds/sombu - 1tsp
• Cinnamon stick/pattai - 1 piece small
• Cloves/lavangam - 3-4 pieces
• Moong dhal split/pasiparrupu - 1/4 cup(should be boiled in water and kept ready)
• Boiled potatoes - 2 medium
• Salt to taste
• Turmeric powder - 1tsp
• Green chillies - 2
• Big onions - 2 medium(cut length wise)

Instructions

 

• First boil dhal and keep ready(not necessary to boil smoothly like paste).
• Then boil potatoes side by side and mash well.
• Now grind the ingredients given for grinding.
• Grind it smoothly.
• Keep kadai with oil add saunf,cinnamon and cloves.
• When it changes colour add green chillies and onions and cook for some time with some salt so that onions cooks fast.
• Now add dhal then mashed potatoes.
• Add some water and salt, let it boil.
• Add turmeric powder and boil.Now after some time add ground paste and at this stage again check for salt and if less add.
• Let it boil for some 5-10 minutes switch off and serve with idli and dosa
  

Notes

Dhal should be cooked nicely but not mashy as we are going to cook further more in gravy.
The poppy seeds can be presoaked before grinding if you feel it will not grind properly but i have put as such.
Add less fried gram if we add more then the gravy will become more thicker.
I have added salt at two stages one for onions to cook and for the gravy so see to that you add it correctly.
The gravy should be boiled nicely to get rid off all the rawness.

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