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)
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.
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.