Kadappa is one of the authentic and famous side-dish from Thanjavur-Kumbakonam side. It’s primarily served as side dish for Idli/Dosa and gives a different taste/flavour from the usual sambar.
Ingredients:
- Moong Dal/ Paasi paruppu – 1/4 cup
- Potato [M] – 2 nos
- Onion [L] – 1 no
- Salt – As needed
- Lemon Juice – From 1/2 of a lemon
- Coriander leaves- For garnish
- To Grind:
- Grated Coconut – 1/2 cup
- Garlic cloves – 2 nos
- Green chilies – 3 nos / to taste
- Fennel seeds/Soambu – 1 tsp
To Temper:
- Oil – 1 tblsp
- Cinnamon – 1 piece
- Bay leaf – 1
- Mustard – 3/4 tsp
- Cumin seeds – 1 tsp
- Curry leaves – 1 sprig
Serves – 3 persons
Preparation Time – 25 to 30 min
Preparation:
- Wash the Moong dal and add a pinch of Turmeric powder and add enough water and cook it in pressure for 3 whistles. Cook the Potato separate or along with Moong dal in a separate vessel. When the pressure is release, peel the skin of the Potato and mash it. Mash the Moong dal and keep it aside.
- Grind the ‘to grind’ items by adding little water until smooth paste using blender.
- Take a Kadai, heat the Oil and then add the ‘to temper’ items. When the Mustard seeds splutters, add the chopped Onion and sauté until translucent. Then add the2 cups of water, Salt, mashed Potato and Moong dal and mix it well. Let it boil.
- Then add the ground paste. Cook until the gravy gets thick. Cook it in the low flame and stir it often to avoid burning at the bottom.
- Finally add the lemon juice and mix it well. Garnish it with coriander leaves.
- Yummy Kadappa is ready. Serve it with Idli /Dosa /Roti /Rice.
