414: Kadappa

Kadappa

This is a special dish around Kumbakonam/Tanjore areas. Potatoes cooked in fennel and coconut gravy. A perfect side dish for idly / Dosa and Idiyappam.

Ingredients

Boiled Big Potatoes                    3 Nos. (Peeled and Crumbled)

Moong dhal                                 ¼ cup

Chopped Green Chilies               2 no.

Chopped Curry leaves               2 Strings

Grated Ginger                           1 Tbsp.

Lemon Juice                              1 Tbsp.

Coriander leaves                       For Garnishing

For Grinding

 Grated Coconut                      1/2 cup

Fried Gram/Pottukadalai        3 Tbsp.

Green chilies                           2 no.            

Fennel seeds                           1 Tbsp.

Poppy seeds                             1 tsp.

For Tadka

 Oil                                           1 Tbsp.

Mustard seeds                        1/4 Tsp.

Bay Leaves                              2 No.

Cinnamon stick                        1 no.

Cloves                                     2 no.

Turmeric powder                   ¼ Tsp.

Preparation

• Boil potato and crumble them well.
• Cook moong dal in a pressure cooker and mash it well. Keep aside.
• Grind all the ingredients mentioned under "to grind" with little water into a smooth coconut paste. Keep it aside
• Heat oil in a kadai, add all tadka items, fry for a minute, add chopped green chilies, grated ginger and curry leaves. Sauté them for a minute.
• Now add the grounded paste and mix well and sauté them until the raw smell goes off, around 5 minutes. Reduce the stove heat.
• Then add the cooked potatoes and dhal and add some water to dilute it and allow simmering for 5 to 7 minutes boil together. 
• Transfer to the serving bowl and garnish it with coriander leaves and squeeze the lemon juice over it.

Kadappa