Kumbakonam kadapa/kadapa is traditional recipe that
are popular around kumbakonam, thanjavur areas.
We can say it as a combination of simple potato kurma
and sambhar but totally different in taste. It perfectly goes with idly dosa. We
can eat with poori too.
It is so mildly spiced flavorful gravy.
Please find the recipe for making idly with tips in
the below link if you are interested.
Here are some other recipes of side dishes can be
served with idly/dosa
Ok now coming to the recipe.
Kumabakonam Kadapa
SOAKING TIME: | PREPARATION TIME: 5 mins | COOKING TIME: 15 mins
AUTHOR: KUZHALIS SAMAIYALARAI
RECIPE TYPE: SIDE DISH
CUISINE: SOUTH INDIAN
SERVES: 2 PERSONS
INGREDIENTS:
1
potato (medium sized)
3
tablespoon moong dhal
¼
cup grated coconut
½
teaspoon fennel seeds
3
garlic pods
3
Green chillies
2
tablespoon oil
½
teaspoon mustard seeds
¼
teaspoon cumin seeds
1
bay leaf
1
inch cinnamon piece
1
clove
1
star anise
1
onion (medium sized)
1
tomato (medium sized)
½
teaspoon turmeric powder
1
½ teaspoon salt (approx.)
Few
coriander leaves
PREPARATION:
Boil and mash the potato and moong dhal
and keep it ready.
Chop the onion and tomatoes and keep it
aside.
Grind the coconut, green chillies,
fennel seeds, garlic with required water into fine paste.
METHOD:
In apan add oil and let it heat.
Add the mustard seeds and cumin seeds.
Let them splutter.
Then add the other whole spices(bay
leaf, clove, star anise and cinnamon) and sauté well.
Then add chopped onion and sauté for a
minute.
Then add chopped tomato .
Add salt and turmeric powder.
Sauté till it becomes mushy.
Add the mashed dhal and potato and let
it boil.
Add ½ or 1 cup of water as required.
Let it boil for 2 minutes.
Finally add the ground paste and mix
well.
Let it boil for 1 minute and then
switch off the stove.
Finally sprinkle coriander leaves and
mix well.
Serve hot with idly/dosa/Poori/pongal.
NOTES:
Grind the coconut into smooth paste.
Adjust the green chillies according to
your required spice level.
You can even add 1 or 2 green chillies
while sauting.
The gravy will become little thick
after cooled down, so adjust water accordingly.
You can even add curry leaves while
sauting if you want.
I boiled potato and dhal separately,
you can even pressure cook together.
VIDEO RECIPE:
STEP BY STEP
PHOTOS:
Boil and mash the potato and moong dhal and keep it ready.
Chop the onion and tomatoes and keep it aside.
Grind the coconut, green chillies, fennel seeds, garlic with required water into fine paste.
In apan add oil and let it heat.
Let them splutter.
Then add the other whole spices(bay leaf, clove, star anise and cinnamon) and sauté well.
Then add chopped onion and sauté for a minute. Then add chopped tomato .
Add salt and turmeric powder.
Sauté till it becomes mushy.
Add the mashed dhal and potato and let it boil.
Add ½ or 1 cup of water as required.
Let it boil for 2 minutes.
Finally add the ground paste and mix well.
Let it boil for 1 minute and then switch off the stove.
Finally sprinkle coriander leaves and mix well.
Serve hot with idly/dosa/Poori/pongal.
Do try this recipe and please don’t forget to
give your feedback in comments.
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