Kumbakonam Kadappa is a flavorful and aromatic side dish for Idli, Dosa, Poori, Chapathi, Uttapam etc. It is usually served in hotels along with idli, uttapam etc. This dish is a unique side dish for its flavors and taste.
What is Kumbakonam Kadappa?
Kadappa is a special stew made with moong dal, potatoes, whole spices and coconut. Kadappa is popularly known as Kumkakonam Kadappa. Kadappa is a flavorful and aromatic sidedish for idli, dosa, poori, chapathi, uttapam etc. It is served in most hotels there and orginated from Kumbakonam – Thanjavur region. Kumbakonam Kadappa tastes more like white kurma but with the addition of moong dal makes the gravy more creamy and tasty. Kadappa is very simple and easy to make and tastes best with idli dosa. Kadappa is known for its masala flavor which goes well with almost all tiffin items. This coconut based gravy is so flavorful and is a perfect accompaniment for hot idlis. I vaguely remember tasting Kadappa at Thanjavur once. First I was surprised to hear the name Kadappa as I could associate the name only with the stone variety, haha yes. Few weeks back when I was conversing with my sister in law, she asked to post Kadappa Recipe – recipes requested by friends and relatives are always special to me. So here is the Kumbakonam Kadappa Recipe for you all too.
Kadappa Video
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Kadappa Ingredients
Moong Dal – Use split yellow moong dal for this recipe as it gives a creaminess and texture to this gravy. Coconut & Spices – Coconut along with fried gram dal, fennel seeds, garlic and green chilies are grind together to a slightly coarse paste. Always use fresh coconut for best flavor. Potato – Potatoes should be cooked soft but not too mushy, just mash it roughly. Spices – Whole spices including cinnamon, stone flower, cloves, fennel seeds and bay leaf are added. Onion, Tomato – Onion is a must for this dish as to any gravy variety. But tomato is optional, but I felt it gives a balanced tanginess.
How to make Kadappa Step by Step
1.Rinse 1/4 cup moong dal well and add it to a pressure cooker. 2.Add water till immersing level. 3.Place 2 potatoes cut into half, inside a bowl, add water to it. Place it inside like shown. 4.Close with a lid. 5.Pressure cook in medium flame for 3-4 whistles. 6.Open and remove the lid. Place the bowl containing potatoes aside. 7.Mash dal well and set aside. 8.Mash potatoes roughly. Now moong dal and potatoes are ready. 9.To a mixer jar add 1/2 cup coconut, 2 nos garlic, 2 small green chilies, 3 tablespoon fried gram dal, 1/2 teaspoon fennel seeds along with little water. 10.Grind it to a slightly coarse paste. Set aside. 11.In a pot – heat 1 tablespoon oil – add 1 one inch cinnamon, 2 small cloves, a small piece stone flower, 1 small bay leaf, 1/2 teaspoon fennel seeds and few curry leaves. Give a quick saute. 12.Add onion, along with required salt fry until transparent. 13.Add 2 tablespoon chopped tomatoes saute until mushy. 14.Add 2 cups water and let it boil for 2 mins at least. 15.Now add coconut paste. 16.Rinse mixer with 1/2 cup water and add it. 17.Boil for 5-7 minutes or until raw smell leaves. 18.Give a quick mix and simmer. 19.Now add roughly mashed potatoes. 20.Add mashed moong dal. 21.Give a quick mix. Adjust consistency if its too thick add little more water. Mine was apt so did not add water. Let this cook for another 5 more mins. 22.Finally garnish with 1 tablespoon coriander leaves and few curry leaves. Give a quick mix and switch off. It will thicken with time so switch off when it is still runny. Serve with hot idli.
Expert Tips
Adding tomatoes is optional but I recommend adding it for the mild tangy flavor it gives. You can skip tomatoes and add lemon juice instead. Since we add potatoes, moong dal and coconut mixture which forms the base of the gravy, spices should be balanced well else the gravy will be bland. This gravy gives more volume so best to make and serve when you have guests at home. This gravy thickens with time so switch off when it is still runny so that it will perfect while serving time.
Variations
You can skip tomatoes and add lemon juice instead. You can add 2-4 cashews along with grinding ingredients for a rich taste. You can even add mixed vegetables to make it look more colorful. However the traditional kadappa does not use vegetables.
Storing & Serving Suggestion
Kadappa goes well with almost all tiffin items like idli, dosa uttapam etc. Kadappa keeps well only for a day in room temperature as it includes coconut. Refrigerate it for later use and reheat with microwave or stove top before use.
1.What can I serve Kadappa with?
Kadappa can be served with idli, dosa, uttapam, puri, chapathi etc.
2.What is the shelf life of Kadappa?
Kadappa keeps well in room temperature only for a day. But if refrigerated keeps well for 2 days. Reheat and serve. If you have any more questions about this Kumbakonam Kadappa Recipe do mail me at [email protected]. In addition, follow me on Instagram, Facebook, Pinterest, Youtube and Twitter . Tried this Kumbakonam Kadappa Recipe? Do let me know how you liked it. Also tag us on Instagram @sharmispassions and hash tag it on #sharmispassions.
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