I had never heard of the name Kadappa although I have had it several times at home in a version made with beans, carrots, potatoes and peas! At home it simply goes under the name of Kurma. When I saw Shanthi`s version with just potatoes I wanted to try them out immediately. Shanthi`s version had onions, so that was an added incentive. The one made at home had no onions and no moong dal! It was a very fragrant pleasant gravy made with ingredients available at hand, and was a complete difference from the gravies made with tomatoes and garam masala…Try it and you will definitely want to do it again!
1 Medium Onion.
1 large Golden Potato or two medium potatoes.
1 inch stick of Cinnamon.
1/4 Cup Moong Dal.
1 Bay Leaf.
Salt to taste.
Dash of turmeric.
Grind to a paste:
1/4 cup of coconut grated.
1 Tsp Fennel/Somph.
1/4 Cup Cashews.
1 Tbsp Poppy Seeds.
2 – 3 Green Chillies.
1 Inch Ginger.
(Use water as needed to make a smooth paste)
- Pressure cook the potatoes with a little salt in a cooker vessel and the moong dal with as much water as needed to submerge them in another vessel.
- Preferably cook for one whistle and then lower the flame for about ten minutes.
- When done, remove from the cooker and mash the moong dal to a mushy paste. Peel the potato skin and mash the potatoes. Set aside.
- In a kadai, add oil and the seasoning ingredients – Cinnamon, Cloves, Bay Leaf and follow with the diced onions.
- When it has slightly sauteed, add the mashed potatoes and the moong dal along with the water in which it was cooked.
- When it starts to boil, immediately add the ground paste.
- Add salt as needed and allow the mixture to come to cook out and come together. Add a little water if needed and let it begin to boil.
- Garnish with chopped cilantro and serve with Hot Idlis, Dosas or Phulkas.