Kumbakonam Kadappa
A popular South Indian recipe pairs well with Idli, dosa, poori and chapati
Servings: 4 people
Ingredients
- 15 Small onion | shallots
- 3 tsp + 2 tsp Oil
- ¼ cup Yellow moong dal
- 1 Potato
- 1/8 tsp turmeric powder
- ½ tsp Mustard seeds
- Curry leaves few
- Salt as needed
- ½ cup Water
- 2 tbsp Coconut
- 2 tsp Pottukadalai | Roasted gram
- 8 Cashew nut
- 2-4 Green chili
- 1 tsp Fennel seeds| sombu
- 1 tsp Poppy seeds | khasa khasa
Instructions
- In a pan add 3 tsp oil and add peeled shallots. Saute this till golden brown.
- Add this to a vessel and add ¼ cup moong dal and 1/8 tsp turmeric powder and the cooked shallots
- Add ½ cup water and pressure cook for 3-4 whistles along with a potato.
- Grind the coconut, fennel, cashew nuts, green chili, roasted gram dal(pottukadalai) into a fine paste. You can add little water while grinding. I didn’t have poppy seeds so didn’t add.
- Once the pressure cooker is released, peel the skin of the potato and roughly mash it.
- In a pan add 2 tsp oil and add the mustard seeds and curry leaves.
- Add the cooked moong onion mixture.
- Add the roughly mashed potato.
- Now add the ground paste along with ½ cup – ¾ cup of water.
- Mix well.
- Let this boil for 3-4 minutes.
- Serve this with Idli, dosa| poori | chapathi.
Video
Notes
- Do not add tomato in kadappa
- You can add finely chopped carrots along with the moong dal and pressure cook.
- Adding whole spices or garlic will give a kurma taste to the Kumbakonam kadappa.