Thursday, January 2, 2014

Kumbakonam Kadappa


 I spoke to my college friend after a long time and while discussing with her somehow topic went to Idli/dosa and its side-dish. I was telling her that i was bored of making sambar and chutneys and want to try some new side-dish. She suggested me this kadappa side-dish and I tried it immediately.

It came out very well and we all liked it. It is a white watery sidedish and tastes similar to stew.
  • 1/4 cup Moong dal 
  • 2 Potato
  • 1 cup Onion (chopped lengthy)
  • 2 Green chillies (chopped lengthy)
  • 2 tsp Lemon juice
  • 2 tbsp Coriander leaves (chopped)
  • As per taste Salt
To Grind:
  • 1/2 cup Grated Coconut
  • 1/2 tsp Fennel seeds
  • 2 flakes Garlic
To Temper:
  • 1 tsp Mustard
  • 2 tbsp Curry leaves (chopped)
  • 1small piece  Cinnamon
  • 1 Bay leaf
  • 2 tbsp Oil


1) Pressure cook moong dal and potato separately.

2) Mash moong dal and keep aside.

3) Peel the skin of potato and mash it.

4) Grind coconut, fennel and garlic.

5) Heat oil in a kadai and add "to temper" ingredients and saute for few secs.

6) Add onion, green chillies and a pinch of salt, saute them until onion gets cooked.

7) Add a cup of water, mashed potatoes and salt, let them get cooked for a min.

8) Add mashed dal and ground paste and mix well.

9) Add a cup of water to make the kadappa watery and cook in low flame for a min.

10) Switch off the flame, add coriander leaves and lemon juice and mix well.


1) After adding coconut paste for any dish that you prepare, it should not be boiled for a long time.

Let it cook in low flame for 1 or 2 mins and switch off.

2) Some like the taste of tomato so they can replace lemon juice with 1/2 cup of chopped tomatoes with onion while sauting.

3) You can alter green chillies, garlic and fennel as per your taste.

No comments :

Post a Comment