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.
Servings2 people
Ingredients
- 1/4 cup moong dal
- 2 small potato
- 2 medium sized big onion sliced
- 2 tablespoon tomatoes finely chopped
- 1 tablespoon coriander leaves chopped finely
- salt to taste
To grind :
- 1/2 cup grated coconut
- 3 tablespoon fried gram dal
- 2 numbers garlic small pearls
- 2 small green chilli
- 1/2 teaspoon fennel seeds
To temper:
- 1 tablespoon oil
- 1 teaspoon mustard seeds
- one 1 inch cinnamon
- 2 numbers cloves
- 1 small bay leaf
- a sprig curry leaves
- a small piece stone flower
- 1/2 teaspoon fennel seeds
- 2 cups water + needed
Instructions
- Rinse 1/4 cup moong dal well and add it to a pressure cooker.
- Add water till immersing level.
- Place 2 potatoes cut into half, inside a bowl, add water to it. Place it inside like shown.
- Close with a lid.
- Pressure cook in medium flame for 3-4 whistles.
- Open and remove the lid. Place the bowl containing potatoes aside.
- Mash dal well and set aside.
- Mash potatoes roughly. Now moong dal and potatoes are ready.
- To a mixer jar add 1/2 cup coconut, 2 nos garlic, 2 small green chillies, 3 tablespoon fried gram dal, 1/2 teaspoon fennel seeds along with little water.
- Grind it to a slightly coarse paste. Set aside.
- In a pot heat 1 tablespoon oil - add 1 one inch cinnamon, 2 smallcloves, a small piece stone flower, 1 small bayleaf, 1/2 teaspoon fennel seeds and few curry leaves. Give a quick saute.
- Add onion, along with required salt fry until transparent.
- Add 2 tablespoon chopped tomatoes saute until mushy.
- Add 2 cups water and let it boil for 2 mins atleast.
- Now add coconut paste.
- Rinse mixer with 1/2 cup water and add it.
- Boil for 5-7 mins or until raw smell leaves.
- Give a quick mix and simmer.
- Now add roughly mashed potatoes.
- Add mashed moong dal.
- 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.
- Finally garnish with 1 tablespoon coriander leaves and few curry leaves. Give a quick mix and switch off. Kumbakonam Kadappa will thicken with time so switch off when it is still runny.
Video
Notes
- Make sure you sauté the ground masala well till raw smell leaves, only then add moong dal and potatoes.
- Add lemon juice for the tangy flavour.
- Do not mash the potatoes completely, just few pieces here and there will be just fine.
- With what I have googled, I saw kadappa mostly cream in colour only so I didnt add turmeric powder. If you prefer you can add a pinch of turmeric powder while tempering.
- The gravy thickens with time so switch it off accordingly. Serves as a great side dish for idli and dosa.
- The taste slightly differs after cooling down so I recommend to serve it hot.
Nutrition Facts
Kumbakonam Kadappa
Amount Per Serving (100 g)
Calories 564
Calories from Fat 198
% Daily Value*
Fat 22g34%
Saturated Fat 13g81%
Trans Fat 0.03g
Polyunsaturated Fat 3g
Monounsaturated Fat 6g
Sodium 225mg10%
Potassium 1241mg35%
Carbohydrates 77g26%
Fiber 20g83%
Sugar 10g11%
Protein 18g36%
Vitamin A 396IU8%
Vitamin C 151mg183%
Calcium 120mg12%
Iron 5mg28%
* Percent Daily Values are based on a 2000 calorie diet.
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