Kumbakonam Kadappa - Thanjavur Kumbakonam kadappa

 Kumbakonam Kadappa is a traditional Side dish in Kumbakonam, Thanjavur Region. This Side dish Goes well with idli, dosa,Poori,chapathi, Rava dosa & Biriyani too. In kumbakonam Thanjavur old hotels they serve idli, dosa with Kadappa , instead of sambar. This is like a mild stew made with Boiled potato & Mashed Moong dal & Mild Spicy Coconut Paste.

Kumbakonam Kadappa.

 Prep Time :  10 minutes 

Cook Time : 30 minutes .

Recipe Category :Side dish

Recipe Cusine: South Indian.

Ingredients

Potatoes - 2.

Moong dal - 1/4 tsp.

Onion - 2.

tomato - 1/2 tomato (small).

Coconut oil - 1 tsp.

Coriander leaves - few (for Garnishing)

To Grind

Coconut - 1/2 Cup.

Garlic - 2.

Fennel seeds - 1/2 tsp.

Roasted Channa dal - 1 tbsp.

Green chillies - 4.

salt - as needed.

To temper

Mustard seeds - 1/2 tsp.

Cinnamon - 2 pieces (1/2 inch each)

Bay leaf - 1.

Fennel seeds - 1/2 tsp.

curry leaves - 1 sprig.

Preparation

Chop the onion.( I sliced it length wise).

chop the tomato.

Take a small bowl add Moong dal, then add a pinch of turmeric & water, close the lid. 

Place the potato on top of the lid or plate. Pressure Cook both moongdal & potato for 6- 7  whistles.

 Mash the Potatoes. Let the small  pieces of potatoes be here & there.

Grind the items given in ' To Grind ' column - Coconut,Green chillies, Roasted channa dal, fennel seeds & salt  into a fine paste. First Grind it dry, then add some water & Grind it into a Smooth Paste.

Method

1. Heat the oil, add mustard seeds. when it splutters add Cinnamon, bay leaf, fennel seeds & curry leaves.

2. When you get Good aroma from spices, add Onions saute it, till it turns transparent.

3. Then add chopped tomato, saute till tomato turns mushy.

4. Add 2 cups of water, when water starts boiling. Add Ground paste.Rinse the mixie with 1/2 cup of water, then again add it .

When again gravy starts boiling add mashed potato & Moong dal.

5. Let it cook for 5 - 6 minutes in a medium flame, till everything combine well. Switch off when it is still runny.

6. Gravy gets thickens after few minutes.

7. Add 1 tsp of coconut oil over the Gravy, for nice flavor.

8. Garnish with fresh cilantro.

Notes

• When you make this Gravy for idli, it should be runny.
• When you make for chapatti, dosa & Poori it should be little thick.
• you can add 2 cloves while tempering.
• Adding coconut oil is optional.
• you can add 1 tsp of khuz khuz while Grinding. if using khuz khuz soak it in a hot water for 1 hour.