Kadappa recipe – Kadappa commonly known as Kumbakonam kadappa is a side dish made for idli and dosa in Tanjore and Kumbakonam areas. This is a healthy lentil based curry made with moong dal, potatoes, onions, tomatoes, spices and coconut paste. This goes exceptionally well with idli, dosa, set dosa, paniyaram and even with poori and chapathi.
Checkout these recipes to pair with idli & dosa,
Potato kuruma for idli / dosa
Tomato kurma | Thakkali kulambu
Kadala Curry | Black chana curry
Bombay chutney recipe
Cauliflower Curry
Tomato Kurma – Thakkali Kurma
Kadappa – Kumbakonam kadappa recipe
Kadappa recipe commonly known as Kumbakonam kadappa is a side dish made for idli and dosa in Tanjore and Kumbakonam areas. This is a healthy lentil based curry made with moong dal, potatoes, onions, tomatoes, spices and coconut paste. This goes exceptionally well with idli, dosa, set dosa, paniyaram and even with poori and chapathi.
Equipment
- Pressure Cooker
- Blender
- Kadai / Pan
- Ladle
- Chopping board
- Knife
Ingredients
To pressure cook
- ¼ cup moong dal
- 2 potatoes
To grind
- ⅓ cup shredded coconut
- 1 tsp fennel seeds
- 2 cinnamon pieces
- 2 to 3 cloves
- 2 green chillies
Other ingredients
- 1 tbsp oil
- 2 to 3 cinnamon pieces
- 2 to 3 cloves
- 2 cardamom pods
- 1 onion chopped
- 3 garlic cloves chopped
- 2 green chillies
- 1 sprig curry leaves
- 1 to mato chopped
- Salt to taste
Instructions
Cooking dal and potatoes
- In a pressure cooker, add washed moong dal and roughly chopped potatoes. I always use dry roasted moong dal for flavour and reduced sliminess. But you can use plain ones too.
- Close the pressure cooker and cook for 5 whistles on medium flame. Let the pressure release naturally.
- Mash the cooked dal and potatoes with the back of a ladle. Keep it aside.
Preparation of coconut paste
- In a mixer jar, add shredded coconut, fennel seeds, green chillies, cloves and cinnamon.
- Add little water and grind into a smooth paste. You can also add fried gram or poppy seeds or cashew nuts for a rich and thicker paste. Now coconut paste is ready.
Preparation of Kumbakonam kadappa
- Heat oil in a pan. Once the oil is hot enough add the whole spices.
- Once the spices sizzle, add chopped onions, garlic, green chillies and curry leaves.
- Add salt to taste and saute till the onions are translucent and slightly browned.
- Now add chopped tomatoes and cook till the oil separates and the tomatoes turn mushy.
- Now add cooked dal and potatoes. Add required water and bring it to a boil.
- Once the water comes to a boil add the ground coconut paste.
- Add water to your preferred consistency and bring it to boil again. Alternatively you can add hot water.
- Cover and cook for 10 minutes on low flame.
- Switch off the stove and garnish with fresh curry leaves.
- Serve with idli, dosa, paniyaram,set dosa, poori or chapathi!!
Notes
- Only green chillies are used for heat in this recipe. So increase or decrease to your requirements.
- You can skip the tomatoes and add few drops of lemon juice at the end for tanginess.
- While grinding the coconut paste you can add fried gram or poppy seeds or even few cashew nuts for a rich gravy like consistency.
- Traditionally kadappa will be pale white in colour and turmeric powder is not used. But if you want go ahead and add a pinch of turmeric powder for a yellow looking kadappa.
- Gravy thickens on cooling and refrigeration. Add a little bit of water while reheating and serve.
Cooking instructions with step by step pictures
Cooking dal and potatoes
- In a pressure cooker, add washed moong dal and roughly chopped potatoes. I always use dry roasted moong dal for flavour and reduced sliminess. But you can use plain ones too.
- Close the pressure cooker and cook for 5 whistles on medium flame. Let the pressure release naturally.
- Mash the cooked dal and potatoes with the back of a ladle. Keep it aside.
Preparation of coconut paste
- In a mixer jar, add shredded coconut, fennel seeds, green chillies, cloves and cinnamon.
- Add little water and grind into a smooth paste. You can also add fried gram or poppy seeds or cashew nuts for a rich and thicker paste. Now coconut paste is ready.
Preparation of Kumbakonam kadappa
- Heat oil in a pan. Once the oil is hot enough add the whole spices.
- Once the spices sizzle, add chopped onions, garlic, green chillies and curry leaves.
- Add salt to taste and saute till the onions are translucent and slightly browned.
- Now add chopped tomatoes and cook till the oil separates and the tomatoes turn mushy.
- Now add cooked dal and potatoes. Add required water and bring it to a boil.
- Once the water comes to a boil add the ground coconut paste. Add water to your preferred consistency and bring it to boil again. Alternatively you can add hot water.
- Cover and cook for 10 minutes on low flame. Switch off the stove and garnish with fresh curry leaves.
- Serve with idli, dosa, paniyaram,set dosa, poori or chapathi!!
Recipe notes
- Only green chillies are used for heat in this recipe. So increase or decrease to your requirements.
- You can skip the tomatoes and add few drops of lemon juice at the end for tanginess.
- While grinding the coconut paste you can add fried gram or poppy seeds or even few cashew nuts for a rich gravy like consistency.
- Traditionally kadappa will be pale white in colour and turmeric powder is not used. But if you want go ahead and add a pinch of turmeric powder for a yellow looking kadappa.
- Gravy thickens on cooling and refrigeration. Add a little bit of water while reheating and serve.
Checkout these recipes to pair with idli & dosa,