Kumbakonam Kadappa is a famous side dish named after the town it is famous .Anyone visiting this side of Tamilnadu would have tasted a simple but very tasty side dish of mashed potatoes and onions in a creamy coconut gravy spiced with some masalas almost like the restaurant white kurma, but a little different as it also uses some mashed moong dal making it healthier too. This is a popular side dish served with idlis and dosas.
It almost looks pale, bland and white but believe me it is anything bu that!! Looks belie.India is a land where even the tiniest town has somedish named after it, so is this famous Kadappa.Simple to prepare with easy ingredients in your kitchen , no wonder the dish has acquired a fame.
Preparation Time: 5-7 Minutes
Cooking Time: 30 mintues
Yield: 3-4 Persons
1/4 Cup Moong dal
3 Medium sized Potatoes
Pinch of turmeric powder.
1/2 tsp mustard seeds
1/2" Cinnamon stick
2 no's Cloves
1 no Bay leaf
Pinch of asafoetida powder
some Curry leaves
4 Green chillies
10 small onions, shallots
Fresh coriander leaves for garnishing
2 tbsp oil.
salt to taste
1/4 Cup fresh Grated coconut
1 tsp Fennel seeds
2 small Garlic pods
2 green chillis
2 tsp poppy seeds ( soak poppy seeds in warm water for few minutes before grinding. )
Juice of 1/2 lemon
Pressure cook the dal with turmeric powder until soft and mushy. Keep it aside.
Cook the potatoes , till soft and mashable.
Next grind all the ingredients mentioned under "to grind" with sprinkles of water to paste. Keep it aside.
Next Heat oil in a pan/ kadai , splutter the mustard seeds, add cinnamon stick, cloves, bay leaf and curry leaves.
When they seem golden and aromatic, add the onions and remaining green chillies; sauté them until transparent.
Add the ground paste and sauté them until the raw smell disappears. Around 3 minutes or so.
Now add the cooked potatoes and mashed dal with some water to lighten it,add a apinch of asafoetida powder. Let it come to a boil. Add salt . Switch off the flame.
Then garnish with coriander leaves and add the lemon juice over it.
This dish is neither thick nor too diluted, it is a little thicker than sambar but not as thick as kurma.It also looks creamy as we add the ground paste and the dal.
Tatses great with dosas and idlis.