Kadappa – Tanjore / Kumbakonam Special Kadapa for Idli and Dosai
Kadappa or Kadapa is a special side dish for idli and dosai from the Tanjore district in Tamil Nadu. It has an aroma very similar to that of a kurma.
Servings: 6 people
Calories: 162kcal
Equipment
- Grinder
- pan
- spatula
Ingredients
- 3 Potatoes boiled and cubed
- ¼ cup Payatham Paruppu / Moong dal
- 1 medium Onion thinly sliced
- 3 Cloves
- ½ inch piece Cinnamon
- 1 Bay leaf
- 1 teaspoon Mustard seeds
- 1 teaspoon Ullutham paruppu / Urad dal
- few Curry leaves
- 2 teaspoon Oil
- to taste Salt
- to garnish Cilantro
- 1 teaspoon Lemon juice
For the masala paste –
- ⅓ cup Coconut
- 1 teaspoon Fennel seeds
- 3 Green chilies
- 2 Cloves Garlic
Instructions
- Cook the potatoes and peel them. Chop them into 1 inch cubes. Also cook the Payatham paruppu / Moong dal until it is cooked well, but too mushy.
- Grind all the ingredients mentioned for the masala adding very little water.
- In a pan, heat the oil and add the mustard seeds, urad dal and curry leaves. Let the mustard splutter and then add the cloves, cinnamon and bay leaf. Fry it for about a minute or until aromatic.
- Add the sliced onions and fry until it is translucent.
- Add the ground masala paste and sauté it on low heat until aromatic (about 6-8 minutes).
- Now add the boiled potato cubes and mix well. Also add the cooked dal along with the salt needed.
- Mix well and add water to bring it to gravy like consistency. Let the kadappa come to a boil and then simmer for about 10 minutes.
- Add the lime juice and cilantro at the end and turn off the flame.
- I served kadappa with some dosai for dinner.
Nutrition
Calories: 162kcal | Carbohydrates: 29g | Protein: 5g | Fat: 3g | Saturated Fat: 1g | Trans Fat: 1g | Sodium: 86mg | Potassium: 507mg | Fiber: 5g | Sugar: 3g | Vitamin A: 22IU | Vitamin C: 26mg | Calcium: 32mg | Iron: 2mg