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Nov 7, 2014

414: 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.


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.


  • 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.

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