Kumbakonnam Kadappa - Potato & Moong Dal curry

It was my dad who introduced me to Kadappa. Whenever I make Idiyappam, he used to tell about this wonderful dish that they used to serve with Idiyappam in Kumbakonnam/Thanjavur. I had wanted to try this dish for a long time.

Then finally one day, when we had a potluck party one of my friend made this and served along with Idlies. It was simply delicious and so light. It was a good change from the usual sambhar and chutneys we serve with idlies.

After tasting it once I wanted very much to try it at home. So the next time I made Idlies, I served it along with Kadappa and my family loved it. Since both my son and husband need Idlies and Dosas to be included in their meal as often as possible. It is always a big challenge for me to come up with a variety of healthy side dishes. I would definitely recommend this as one among the healthy and tasty side dish for Idlies and dosas.

It also pairs well with soft idiyappams, and you can serve them instead of the regular stew. I am sending this recipe for the “In my VEG BOX ~ Potatoes” by citrusspiceuk.com and guest hosted by givemesomespice. 

You can Click Here for further details about this wonderful event. Thank you Mina for guest hosting this wonderful event!!!!!

Recipe

Ingredients

1/4 cup yellow Moong dal

2 Potatoes

1 cup chopped Onion

2 teaspoon Lemon juice

2 tablespoon chopped Coriander leaves

1 teaspoon Salt (or as per taste)

1 teaspoon Mustard seeds

2 tablespoon chopped Curry leaves

1 small piece Cinnamon

3 small cloves

1 Bay leaf

2 tablespoon Oil

Grind together:

1/2 cup Grated Coconut

1/2 teaspoon Fennel seeds/sombu

2 flakes Garlic

2 Green chilies

1 tablespoon roasted channa dal/pottukadalai

Pressure cook the moong dal along with required water for 3 whistles. Wash and pressure cook potato separately for 2-3 whistles until they are soft. The cooking time for the potatoes depends on the size and variety of the potato. Make sure the potatoes are cooked completely so that they are really soft and easy to mash.

Mash the cooked Moong dal and keep it aside. Peel the skin of the potatoes and mash them roughly. Now add the ingredients listed under “Grind Together” in a blender/mixer and grind them into a smooth paste.

Meanwhile heat the oil in a pan. When the oil is hot enough add the mustard seeds, cinnamon, cloves, bay leaf and the curry leaves. Let them splutter. Then add the chopped onions and salt and fry them until they turn slightly brown. Now add the ground paste and cook them until the raw smell disappears.

Once the ground paste is cooked add the mashed moong dal and potatoes. Add a cup of water (you can add the water according to the desired consistency) and close the pan and cook for another 5 minutes. Switch off the flame. Then add the chopped coriander leaves and the lemon juice.

Serve hot with Idlies/Dosas/Idiyappams.

-- Sang V