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.
9 thoughts on “Kumbakonam Kadappa ( Gravy made with moong dal and potatoes simmered in a coconut fennel curry)”
The stew looks absolutely creamy and delicious..
Wow! This sounds different.. should give a try definitely…
I love it a lot, I can eat couple of more idly or dosas if I have this as side dish 🙂
I always wonder what is in that name…i have from an old magazine Mysore cudappah too….I love this fennel flavoured gravy… I am thinking of combining with idlis and pongal too.
Slurp, i can have this super delicious kadappa with hot steaming idlis,makes me nostalgic..
I dont know wats with the name too…It was completely new to me…until I saw it in Shanthi akka`s post,. But terrific and yummy and so creamy!
I loved it a lot too. Make it a little less gravy and you can have an excellnt side dish for phulkas too! I also loved it with curd rice.
This looks like you have transformed the humble moong dal into an exotic gravy, love the fennels in there..
kadappakku eedu inaiye kidayathu nagappatinam appu iyer hotel kadappah wow slurping!!! it will be available only on sundays and if amavasya falls on that day we are finished it wont be made very sad!!. westmambalam thanjavur Mess serves this dish but it is just kadapah not KADAPPAH tiruvarur/kumbakonam/nagapaptinam golden days are gone yaar.