Kumbakonam Kadappa

Kumbakonam Kadappa is a native side dish which is very mild made by cooking mashed potatoes with moong dal & tempered spices. Kumbakonam Kadappa is a wonderful combo with ldly, Dosa etc. How to make Kumbakonam Kadappa is explained in this post with step by step pictures and video.

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Kumbakonam Kadappa is a flavourful and aromatic sidedish for Idli, Dosa, Poori, Chapathi, Uttapam etc. It is a special stew made with moong dal, potatoes, whole spices and coconut. Kadappa is popularly known as Kumkakonam Kadappa. It is usually served in hotels along with idli, uttapam etc. This dish is a unique sidedish for its flavours and taste.

About Kumbakonam Kadappa

Kumbakonam Kadappa tastes more like white kurma but with the addition of moong dal makes the gravy more creamy and tasty. Kadappa is very simple and easy to make and tastes best with idli dosa.

Kadappa is known for its masala flavour which goes well with almost all tiffin items. This coconut based gravy is so flavourful and is a perfect accompaniment for hot idlis.

I vaguely remember tasting Kadappa at Thanjavur once. First I was surprised to hear the name Kadappa as I could associate the name only with the stone variety, haha yes. Few weeks back when I was conversing with my sil, she asked to post Kadappa Recipe – recipes requested by friends and relatives are always special to me. So here is the Kumbakonam Kadappa Recipe for you all too.

Kadappa Ingredients

• Moong Dal – Use split yellow moong dal for this recipe as it gives a creaminess and texture to this gravy.
• Coconut & Spices – Coconut along with fried gram dal, fennel seeds, garlic and green chillies are grinded together to a slightly coarse paste. Always use fresh coconut for best flavour.
• Potato – Potatoes should be cooked soft but not too mushy, just mash it roughly.
• Spices – Whole spices including cinnamon, stone flower, cloves, fennel seeds and bayleaf are added.
• Onion, Tomato – Onion is a must for this dish as to any gravy variety. But tomato is optional, but I felt it gives a balanced tanginess.

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Kadappa Recipe Step by Step

1.Rinse 1/4 cup moong dal well and add it to a pressure cooker.

2.Add water till immersing level.

3.Place 2 potatoes cut into half, inside a bowl, add water to it. Place it inside like shown.

4.Close with a lid.

5.Pressure cook in medium flame for 3-4 whistles.

6.Open and remove the lid. Place the bowl containing potatoes aside.

7.Mash dal well and set aside.

8.Mash potatoes roughly. Now moong dal and potatoes are ready.

9.To a mixer jar add 1/2 cup coconut, 2 nos garlic, 2 small green chillies, 3 tbsp fried gram dal, 1/2 tsp fennel seeds along with little water.

10.Grind it to a slightly coarse paste. Set aside.

11.In a pot – heat 1 tbsp oil – add 1 one inch cinnamon, 2 small cloves, a small piece stone flower, 1 small bayleaf, 1/2 tsp fennel seeds and few curry leaves. Give a quick saute.

12.Add onion, along with required salt fry until transparent.

13.Add 2 tbsp chopped tomatoes saute until mushy.

14.Add 2 cups water and let it boil for 2 mins atleast.

15.Now add coconut paste.

16.Rinse mixer with 1/2 cup water and add it.

17.Boil for 5-7 mins or until raw smell leaves.

18.Give a quick mix and simmer.

19.Now add roughly mashed potatoes.

20.Add mashed moong dal.

21.Give a quick mix. Adjust consistency if its too thick add little more water. Mine was apt so did not add water. Let this cook for another 5 more mins.

22.Finally garnish with 1 tbsp coriander leaves and few curry leaves. Give a quick mix and switch off. It will thicken with time so switch off when it is still runny.

Serve with hot idlies.

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Expert Tips

• Adding tomatoes is optional but I recommend adding it for the mild tangy flavour it gives. You can skip tomatoes and add lemon juice instead.
• Since we add potatoes, moong dal and coconut mixture which forms the base of the gravy, spices should be balanced well else the gravy will be bland.
• This gravy gives more volume so best to make and serve when you have guests at home.
• This gravy thickens with time so switch off when it is still runny so that it will perfect while serving time.

Variations

• You can skip tomatoes and add lemon juice instead.
• You can add 2-4 cashews along with grinding ingredients for a rich taste.
• You can even add mixed vegetables to make it look more colorful. However the traditional kadappa does not use vegetables.

Storing & Serving Suggestion

Kadappa goes well with almost all tiffin items like idli, dosa uttapam etc. Kadappa keeps well only for a day in room temperature as it includes coconut. Refrigerate it for later use and reheat with microwave or stove top before use.

FAQS

1.What is Kumbakonam Kadappa?

Kadappa is a flavourful and aromatic sidedish for idli, dosa, poori, chapathi, uttapam etc. It is a special stew made with moong dal, potatoes, whole spices and coconut. Kadappa is popularly known as Kumkakonam Kadappa as it is served in most hotels there and orginated from Kumbakonam – Thanjavur region.

2.What can I serve Kadappa with?

Kadappa can be served with idli, dosa, uttapam, puri, chapathi etc.

3.What is the shelf life of Kadappa?

Kadappa keeps well in room temperature only for a day. But if refrigerated keeps well for 2 days. Reheat and serve.

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