Kadappa Recipe | Kumbakonam Kadappa

Kadappa recipe – name itself sounds traditional right. A famous and delectable side dish recipe in south indian cuisine. This recipe is widely called kumbakonam kadappa or Thanjavur kadappa.  Kumbakonam , a town famous for mahamaham and Thanjavur – “ rice bowl of tamilnadu” . Both places are nearby , so this kadappa recipe is called in both names. This potato curry goes as a perfect side dish for chapatis, poori, idly or dosa.

You might like these side dish gravies also:

• Onion Tomato gravy
• Soya Chunks gravy
• Mixed veg Kurma
• Bhindi Masala
• Aloo Baingan Sabzi
• Potato Masala
• Chili Paneer Gravy
• Aloo Capsicum Curry
• Tomato thokku

Prep time : 5 mins | cook time : 20 mins | serves – 3

cuisine : south indian | recipe source : here

Kadappa recipe – ingredients

Potatoes – 3nos

Moong dal – 3 tbsp

Big onion – 1 no.(finely chopped)

Ginger garlic paste – 1 tsp

Salt – as needed

Coriander leaves – to garnish

To grind:

Coconut – 3 tbsp

Green chillies – 2 nos

Fennel seeds – 1 tsp

Pottukadalai or cashew nuts – 1 tbsp

To season :

Oil – 2 tbsp

Bay leaf – 1 no

Mustard – 1 tsp

Cinnamon stick – ½ inch

Cloves – 2 nos

Curry leaves – few

How to make kadappa recipe:

1. Wash 3 tbsp of moong dal , pressure cook with water for 4 whistles , mash well and keep aside.
2. Cut potatoes into halves and pressure cook for 3 whistles, peel the skin and cut into desired shapes
3. Grind the ingredients given under “ to grind” to smooth paste.
4. Heat a kadai, add oil and season with mustard, cinnamon, cloves , bay leaf and curry leaves one by one.
5. Add chopped onions, saute for a min till it becomes translucent. Add ginger garlic paste to it and saute till the raw smell leaves.
6. Add chopped potatoes, enough water and salt. Allow it to boil for few mins. Then add grinded paste.
7. Keep the flame simmer, cover with lid and cook for 5 to 8 mins.
8. Add finely chopped coriander leaves and turn off the flame.

Serve hot with poori / chapatis / idly / dosa

Notes:

1 . Pottukadalai is the usual ingredient to add in this recipe as a thickening agent. Cashews have the same property. So I added and it turned out well. You can use either roasted gram or cashews.

check out some non veg gravies goes well as a side dish:

• Chicken Kuzhambhu (Restaurant Style)
• Spicy Chicken Gravy
• Chettinad pepper Chicken
• Chicken Kuzhambhu
• Naatu kozhi kuzhambhu
• Onion Tomato Chicken
• Capsicum Chicken

kadappa recipe 2016-04-11 11:38:42 Write a review Save Recipe Print Ingredients

1. Potatoes – 3nos
2. Moong dal – 3 tbsp
3. Big onion – 1 no(finely chopped)
4. Ginger garlic paste – 1 tsp
5. Salt – as needed
6. Coriander leaves – to garnish

To grind

1. Coconut – 3 tbsp
2. Green chillies – 2 nos
3. Fennel seeds – 1 tsp
4. Pottukadalai or cashew nuts – 1 tbsp

To season

1. Oil – 2 tbsp
2. Bay leaf – 1 no
3. Mustard – 1 tsp
4. Cinnamon stick – ½ inch
5. Cloves – 2 nos
6. Curry leaves – few

Instructions

1. 1. Wash 3 tbsps of moong dal , pressure cook with water for 4 whistles , mash well and keep aside.
2. 2. Cut potatoes into halves and pressure cook for 3 whistles, peel the skin and cut into desired shapes
3. 3. Grind the ingredients given under “ to grind” to smooth paste.
4. 4. Heat a kadai, add oil and season with mustard, cinnamon, cloves , bay leaf and curry leaves one by one.
5. 5. Add chopped onions, saute for a min till it becames translucent. Add ginger garlic paste to it and saute till the raw smell leaves.
6. 6. Add chopped potatoes, enough water and salt. Allow it to boil for few mins. Then add grinded paste.
7. 7. Keep the flame simmer, cover with lid and cook for 5 to 8 mins.
8. 8. Add finely chopped coriander leaves and turn off the flame.

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