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
- 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
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.
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