Kumbakonam kadappa is a tradtional South Indian facet dish for idli, dosa, made with moong dal, potato and coconut as primary substances. Kadappa is mildly spiced, creamy and comforting. It is a signature accompaniment for idli dosa and even puri, chapathi, particularly well-liked in Kumbakonam and Thanjavur area of Tamil Nadu.
I make this when I’m bored of standard facet dishes like chutney, sambar and gotsu. Or if I need to make something particular.
Check out my poori recipe and idli recipe that are the classics to go effectively with this.
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About Kumbakonam kadappa
Kumbakonam kadappa is made with roughly mashed pototoes, moong dal and coconut with spices added to it. It’s a really distinctive facet dish well-known in Thanjavur/ kumbakonam area.
I tasted kumbakonam kadappa first time in my SRC hostel mess in Trichy. That time I used to hate that. Then as soon as after marriage, when my MIL made, I completely developed style for it, would be the approach she made it, modified my style.
Though she avoids fennel in her recipe, I attempted including fennel and bay leaves along with the best way she makes and the consequence was actually superior! I remembered my hostel mess used to serve it with cinnamon and fairly positive it had fennel seeds taste. So I added soambu on this recipe.
Also, brings again a lot nostalgic moments of our hostel life regardless that it was not nice that point, later I spotted how gifted we have been to get such first rate scrumptious meals.
Why I really like this?
This humble facet dish stands out for it is refined flavour, style and texture. It is just not too spicy like kurma, skinny like sambar however in between these two. Some individuals ask me how is that this totally different from kurma? Kadappa has moong dal in it whereas kurma doesn’t. We add primarily potato on this, aprart from some eating places add most carrot and inexperienced peas, nothing greater than that.
I simply love the flavour and makes a terrific combo with idly. Vj does not like fennel in any respect, so I keep away from it a lot of the occasions, nonetheless will add every time I get an opportunity. If you want fennel you’ll be able to add or you’ll be able to skip it and simply use the principle ingredient pattai (cinnamon).
Check out my tomato kurma.
Ingredients
Here are the substances you must make Kadappa.
- Moong dal – Pasi paruppu – Base for thickness, creaminess
- Potato – Main ingredient for kadappa
- Onion – Add plenty of onion for its texture, flavour, style
- Green chilli – For spice and flavour
- Coconut – Base for the masala within the gravy
- Fennel seeds – Main flavour
- Garlic – Smells nice because it lends refined flavour together with fennel and cinnamon
- Lemon – For including tanginess to stability the style
- Biryani leaf, cumin, Cinnamon – For tempering
- Curry leaves – For flavour
- Coconut oil – To give a closing contact of flavour
Please verify my recipe card under for portions.
Kumbakonam kadappa methodology
Let’s see the best way to make kadappa with step-by-step footage.
1. Firstly, stress cook dinner potato and moong dal for 3-4 whistels in medium flame. I used 1 cup water for this.
Note: You can do it separate containers or in a smal stress cooker. I ususally lower the potatoes into 4 or 8. You can cook dinner with pores and skin, later peel in addition to peel after which stress cook dinner for simpler approach.
2. Once achieved, roughly smash the potato and blend the moong dal, maintain apart. Add ¼ cup water whether it is too thick.
3. Meanwhile, grind ½ cup coconut, ½ teaspoon fennel seeds, 2 inexperienced chillies and a couple of garlic cloves with ½ cup water to a clean paste.
4. Then warmth a pan with oil and mood with the gadgets given beneath ‘To mood’. Add onion, inexperienced chillies and fry till onion turns simply clear. Do not let it change its shade.
5. Pour 2 cups water, salt and boil for 3 minutes. Add the mashed dal and damaged potatoes.
6. Add the bottom coconut masala, combine effectively. Add yet one more cup water if wanted to regulate the consistency.
7. Boil till the gravy thickens (2-3 minutes) make sure that to maintain stirring at common intervals to keep away from burnt backside.
Finally, squeeze the lemon, drizzle coconut oil, few recent torn curry leaves and add coriander leaves should you like. Serve with Idli or Dosai.
Substitutions & Variations
- I’ve heard from my kinfolk you could even add blended greens and make kadappa.
- While grinding coconut, you’ll be able to add any one in all some pottukadalai, cashews or kasa kasa for extra wealthy gravy.
- Instead of lemon juice, use 1 tomato on this recipe. Cube and cook dinner briefly after cooking onion.
- Use ¼ teaspoon Turmeric powder, if need a vibrant kadappa.
My Notes
- There are fairly a number of variations of this recipe within the web in addition to should you go and style in native eateries from Kumbakonam/ Thanjavur differ from each other. So adapt it as you want, that is purely my very own model impressed from my hostel mess.
- Some roast moong dal. This makes dal bit flavourful, however I like so as to add as such for a creamy texture as soon as it’s cooked.
- Curry leaves and coconut oil on the finish provides quite a lot of flavour, so make sure that so as to add the ultimate contact.
Top Tips
Since we use potato and yellow lentils on this recipe, it will get bland if we don’t season it with correct amount of salt, chilli and tanginess from both lemon juice or tomato. We are additionally including coconut, so use quite a lot of spice to stability it.
Make positive to saute onion simply translucent after which cook dinner in water to melt it. If the onion is browned, the gravy will even look uninteresting in color.
If you might be including tomato, lower into cubes, slightly than finely chopping. This ensures the feel and color of the gravy unaffected.
As it cools, it will get thicker, so make sure that including sufficient water as talked about.
Serving solutions
Though kadappa will probably be wanting like a lot quantity, it will get over simply due to the delicate spice and thickness from moong dal. So make sure that to arrange sufficient relying on the scale of the group.
Check out my Kumbakonam Kadappa recipe in Tamil (Short video)
Recipe card
Kumbakonam Kadappa Recipe
Kumbakonam kadappa is a well-liked south Indian facet dish for idli, dosa primarily in Thanjavur, kumbakonam. Full video recipe with step-by-step footage.
Equipments (Amazon Affiliate hyperlinks)
Ingredients
- ¼ cup Moong Dal
- 2 Potato
- 2 Onion Sliced
- 4 Green chillies Medium spice, slit
- Salt
- Lemon Juice From ½ of a lemon
- 1 teaspoon Coconut oil
- 1 tablespoon Coriander leaves For garnish
To Grind
- ½ cup Coconut grated
- 2 Green chilli
- ½ teaspoon Fennel seeds Soambu
- 2 Garlic flakes Small selection
To mood
- 1 tablespoon Oil
- 1 Cinnamon piece
- 1 Biryani leaf
- ½ teaspoon Mustard Optional
- 1 teaspoon Cumin seeds or Fennel seeds
- 1 sprig Curry leaves
Prevent your display from going darkish
Instructions
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Firstly, stress cook dinner potato and moong dal. Peel the potatoes,mash it and mash the moong dal too.
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Slice onion and inexperienced chillies.Grind coconut,fennel (If addinand garlic with water to a clean paste.
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Heat a pan with oil and mood with the gadgets given beneath” ‘To mood’ desk. Add onion,inexperienced chillies and fry till onion turns simply clear,don’t let it change its color.
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Pour 2 cups water,salt and boil for 3 minutes. Add the mashed dal and potatoes.Mix effectively, convey to boil.
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Keep in low flame as after including dal and potato it simple will get burnt on the backside,so maintain stirring. add the Ground masala,combine effectively and cook dinner till the gravy thickens.
Video
Notes
- Add garlic solely most two flakes,in any other case it should give totally different flavour. If you utilize greater flake,simply use one.
- I’ve skipped fennel seeds within the video and but the flavour is superior with cinnamon, garlic combo.
- Instead of lemon juice,you’ll be able to add 1 tomato within the recipe. Just fry after onion and proceed.
- Instead of grinding garlic together with coconut you’ll be able to crush it and fry together with onion too,simply add 2 extra garlic flake moreover.
- Kadappa is often white in color in our mess,I too did not add any turmeric within the recipe, add turmeric should you prefer it.
