Kumbakonam Kadappa

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Jun 14

Kumbakonam Kadappa is a famous side dish named after the town it is famous .Anyone visiting this side of Tamilnadu would have tasted a simple but very tasty side dish of mashed potatoes and onions in a creamy coconut gravy spiced with some masalas almost like the restaurant white kurma, but a little different as it also uses some mashed moong dal making it healthier too. This is a popular side dish served with idlis and dosas.

It almost looks pale, bland and white but believe me it is anything but that!! Looks belie. India is a land where even the tiniest town has somedish named after it, so is this famous Kadappa.Simple to prepare with easy ingredients in your kitchen , no wonder the dish has acquired a fame.

Preparation Time: 5-7 Minutes

Cooking Time: 30 mintues

Yield: 3-4 Persons

Ingredients :

1/4 Cup Moong dal

3 Medium sized Potatoes

Pinch of turmeric powder.

For tempering

1/2 tsp mustard seeds

1/2" Cinnamon stick

2 no's Cloves

1 no Bay leaf

1 star anise

1/2 tsp fennel

Pinch of asafoetida powder

some Curry leaves

2 Green chillies

10 small onions, shallots

1 small tomato chopped ( optional )

Fresh coriander leaves for garnishing

2 tbsp coconut oil.

salt to taste

To grind

1/4 Cup fresh Grated coconut

1 tsp Fennel seeds

2 small Garlic pods

3-4 green chillis

2 tsp poppy seeds ( soak poppy seeds in warm water for few minutes before grinding. )

1 tbsp fried gram

Method:

Pressure cook the dal with turmeric powder until soft and mushy. Keep it aside.

Cook the potatoes , till soft and mashable. youj can also cook potatos and moong dal together after peeling potatoes, washing well, cut into big pieces , and pressure cook with dals .

Next grind all the ingredients mentioned under "to grind" with sprinkles of water to paste. Keep it aside.

Next Heat oil in a pan/ kadai , splutter the mustard seeds, add 1/2 tsp fennel , add cinnamon stick, cloves, bay leaf , 1 star anise , and curry leaves.

When they seem golden and aromatic, add the onions and remaining green chillies; sauté them until transparent. add chopped tomato, sautee.

Add the ground paste and sauté them until the raw smell disappears. Around 3 minutes or so.

Now add the cooked potatoes and mashed dal with some water to lighten it,add a apinch of asafoetida powder. Let it come to a boil. Add salt . Switch off the flame.

Then garnish with coriander leaves and add the lemon juice over it.

This dish is neither thick nor too diluted, it is a little thicker than sambar but not as thick as kurma.It also looks creamy as we add the ground paste and the dal.

Tastes great with dosas and idlis.