Kadappa is a very famous side dish recipe for idli,dosa in Kumbakonam,Thiruvarur & Thanjavur.It tastes more like kurma and its consistency is between sambar and kurma.I have tasted this once in Sendhil’s uncle’s house in Kumbakonam.Long back i tried two versions & posted here too.But this recipe is the authentic one from Chef, Master Ravi of the famous “Vaasan cafe”,Thiruvarur.I took this from Aval vikatan Magazine.Last month i prepared this when my in-laws were here.We all loved it & relished with idli.I have tried this many times after that.
The color of kadappa is usually white.In some hotels,they make with or without tomato,carrot.Even the recipe given the book had carrot and tomato.So i tried two versions.Hope U can find the difference in color in pictures
.Do try any based on ur liking.I am sure u’ll love this mildly spiced, kurma like gravy for idli,dosa.Procedure seems a bit lengthy.But its worthy
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Kadappa with tomato & carrot
Kumbakonam/Thanjavur kadappa recipe
Kumbakonam/Thanjavur kadappa recipe - Authentic recipe from a chef. A tasty side dish for idli,dosa! Cuisine: Indian
Category: Side dish
Serves: Serves 4
Prep time: 20 Minutes
Cook time: 20 Minutes
Total time: 40 Minutes
INGREDIENTS
1 cup - 200ml
To pressure cook
- Yellow moong dal - 1/4 cup
- Potato - 1 no
- Water - as needed
- Oil - a drop
To powder
- Cinnamon - 1 inch piece
- Fennel - 1/2 tsp
- Garlic cloves - 5 nos
To saute
- Oil - 1 tsp
- Green chilli –4- 5 nos
- Fried gram dal /Pottukadalai – 2 tsp
To grind with above
- Grated coconut - 1/4 cup
- Khus-Khus/Poppy seeds - 1 tsp
- Soambu/Fennel seeds - 1 tsp
- Garlic cloves - 5 nos
- Ginger - 1 inch piece
To temper & saute
- Oil - 2 tbsp
- Cloves - 2 nos
- Cardamom - 2 nos
- Biryani leaf - 1 no
- Star anise - 1 no
- Small onion - 10 nos
- Garlic cloves - 10 nos
- Tomato – 1 no
- Curry leaves - few
- Carrot - 1 no (small,optional)
- Mint,coriander leaves - 2 tbsp
- Lemon juice - few drops
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METHOD
- Pressure cook moong dal adding required water & a drop of oil.Keep a whole potato inside it. Cook them for one whistle in low flame.Remove,peel the potato & cut into cubes.Mash the dal & set aside.
- In a kadai,heat a tsp of oil & saute the green chillies & fried gram dal.Take this in a mixie jar & add grated coconut,ginger,garlic cloves,poppy seeds & fennel seeds.Grind everything to a smooth paste adding required water.Set aside.
- Crush the cinnamon,fennel & garlic cloves & set aside.In the same kadai,heat 2 tbsp of oil.Saute cloves,star anise,cardamom and biryani leaf.
- Now add the crushed cinnamon powder.Then add small onions,garlic cloves & saute till transparent.Now add tomatoes & saute for a minute.No need to become mushy.
- Add sliced carrots,saute well.Add water to cook the carrots and cover cook for few minutes.
- After the carrots are cooked well,add the ground coconut paste and cooked moong dal.Boil for sometime.Check for salt.Add the potato cubes,allow the gravy to boil till thickens slightly.
- Before removing, add the chopped coriander & mint leaves.Give one boil and switch off the flame.
- Add lemon juice and Serve with hot idlies !
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Note
- This gravy would thicken after it cools down.So make it slightly watery.
- Adding tomato & carrots are optional.I have not seen them in the kadappa i tasted in kumbakonam.But i added as it was mentioned in the recipe.
- To make it white,omit tomato & carrots.Add more green chillies if u want it more spicy.
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Enjoy this Kumbakonam kadappa for idli,dosa with Kumbakonam degree coffee !
.Do try any based on ur liking.I am sure u’ll love this mildly spiced, kurma like gravy for idli,dosa.Procedure seems a bit lengthy.But its worthy
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