Kumbakonam Kadappa as the title says, it is a very famous side dish recipe for idli, dosa in Kumbakonam, Thiruvarur & Thanjavur district, Tamil nadu. It tastes more like kurma but its consistency is between sambar and kurma. I have tasted this once in Sendhil’s uncle’s house in Kumbakonam.
Long back I tried two versions & posted here too. But this recipe is the authentic, restaurant style one from Chef, Master Ravi of the famous “Vaasan cafe”, Thiruvarur, Kumbakonam. I took this recipe from Aval vikatan Magazine. Last month I prepared this when my in-laws were here. We all loved it & relished with idli. I have tried this many times after that.
The color of kadappa is usually white. In some hotels/restaurants, they make with or without tomato, carrot. Even the recipe given the book had carrot and tomato. So I tried two versions. Hope U can find the difference in color in pictures. Do try any based on your liking. I am sure you’ll love this mildly spiced, kurma like gravy for idli, dosa. Procedure seems a bit lengthy. But its worthy to try. Lets see how to make restaurant style kumbakonam kadappa recipe with step by step pictures.
Kadappa with tomato & carrot
Kumbakonam/Thanjavur kadappa recipe
Kumbakonam/Thanjavur kadappa recipe - Authentic recipe from a chef. A tasty side dish for idli,dosa!
Cuisine: Indian
Category: Side dish
Serves: Serves 4
Prep time: 20 Minutes
Cook time: 20 Minutes
Total time: 40 Minutes
INGREDIENTS
1 cup - 240ml
- Yellow moong dal - 1/4 cup
- Potato - 1 no
- Water - as needed
- Oil - a drop
- Cinnamon - 1 inch piece
- Fennel - 1/2 tsp
- Garlic cloves - 5 nos
- Oil - 1 tsp
- Green chilli – 4- 5
- Fried gram dal /Pottukadalai – 2 tsp
- Grated coconut - 1/4 cup
- Khus-Khus/Poppy seeds - 1 tsp
- Soambu/Fennel seeds - 1 tsp
- Garlic cloves - 5 nos
- Ginger - 1 inch piece
- Oil - 2 tbsp
- Cloves - 2 nos
- Biryani leaf / bay leaf - 1 no
- Star anise - 1 no
- Small onion - 10 nos OR Big onion - 1
- Garlic cloves - 10 nos
- Tomato – 1 no (optional)
- Curry leaves - few
- Carrot - 1 no (small,optional)
- Mint, coriander leaves - 2 tbsp
- Lemon juice - few drops
HOW TO MAKE KADAPPA - METHOD
- Pressure cook moong dal adding required water & a drop of oil. Keep a whole potato inside it. Cook them for one whistle in low flame. Remove, peel the potato skin & cut into cubes. Mash the dal & set aside.
- In a kadai, heat a tsp of oil & saute the green chillies & fried gram dal. Take this in a mixie jar & add grated coconut, ginger, garlic cloves, poppy seeds & fennel seeds. Grind everything to a smooth paste adding required water. Set aside.
- Crush the cinnamon, fennel & garlic cloves & set aside. In the same kadai, heat 2 tbsp of oil. Saute cloves,star anise,cardamom and biryani leaf.
- Now add the crushed cinnamon powder. Then add onions, garlic cloves & saute till transparent. Now add tomatoes & saute for a minute. No need to become mushy. Adding tomato & carrot is optional.
- Add sliced carrots, saute well. Add water to cook the carrots and cover cook for few minutes.
- After the carrots are cooked well, add the ground coconut paste and cooked moong dal. Boil for sometime. Check for salt. Add the potato cubes, allow the gravy to boil till thickens slightly.
- Before removing, add the chopped coriander and mint leaves. Give one boil and switch off the flame.
- Add lemon juice and Serve with hot idlies !
I served it with Oats Barely idli !
Note
- This gravy would thicken after it cools down.So make it slightly watery.
- Adding tomato & carrots are optional. I have not seen them in the kadappa I tasted in kumbakonam restaurants. But I added as it was mentioned in the recipe.
- To make it white, omit tomato & carrots. Add more green chillies if you want it more spicy.
Enjoy this Kumbakonam kadappa for idli,dosa with Kumbakonam degree coffee !
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Very good recipes Tags: Side dishes, Gravies, Dal, South Indian gravies, Indian recipes
