Recipe Categories: Indian, Side Dish

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.



  • 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


  • 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.
Making of Kadappa
  • Grind the ‘to grind’ items by adding little water until smooth paste using blender.
Making of Kadappa
  • Take a Kadai, heat the Oil and then add the ‘to temper’ items. When the Mustard seeds splutters, add the chopped Onion and sautĂ© until translucent. Then add the2 cups of water, Salt, mashed Potato and Moong dal and mix it well. Let it boil.
Making of Kadappa
Making of Kadappa
  • 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.
Making of Kadappa

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