Kumbakonam kadappa recipe with full video, stepwise photos. A flavorful side dish for idli dosa and puri.
I tasted kumbakonam kadappa first time in my SRC hostel mess in Trichy. That time I used to hate that. Then once after marriage, when my MIL made, I totally developed taste for it, may be the way she made it, changed my taste.
Kumbakonam kadappa is made with roughly mashed pototoes, moong dal and coconut with spices added to it. It’s a very unique side dish famous in Thanjavur/ kumbakonam region.
Though she avoids fennel in her recipe, I tried adding fennel and bay leaves in addition to the way she makes and the result was really awesome!
I remembered my hostel mess used to serve it with cinnamon and quite sure it had fennel seeds flavor. So I added soambu in this recipe.
Just love the flavor and makes a great combo with idly. Vj doesn’t like fennel at all, so I avoid it most of the times, still will add whenever I get a chance.
If you like fennel you can add or you can skip it and just use the main ingredient pattai (cinnamon). Check out my tomato kurma.
💭 Top tip
Since we use potato and yellow lentils in this recipe, it gets bland if we do not season it with right amount of salt, chilli and tanginess from either lemon juice or tomato. We are also adding coconut, so use a lot of spice to balance it.
Here’s a quick video on how to make this
- I have heard from my relatives that you can even add mixed vegetables and make kadappa.
- While grinding coconut, you can add any one of some pottukadalai, cashews or kasa kasa for more rich gravy.
👩🏽🍳 Why I love it
It has got perfect balance of all flavors, nothing overpowering. The consistency is just right, neither too thick like kurma nor thin like sambar. It’s in between.
Also, brings back so much nostalgic moments of our hostel life even though it was not pleasant that time, later I realized how gifted we were to get such decent delicious food.
👪 Serving size
Though kadappa will be looking like so much volume, it gets over easily because of the mild spice and thickness from moong dal. So make sure to prepare enough depending on the size of the group.
🍽 Goes well with
Equipments (Amazon Affiliate links)
- kadai/ pan
- chopping board
- ¼ cup Moong Dal/ Paasi paruppu
- 2 Potato
- 2 Onion
- 4 Green Chillies
- Salt – As needed
- Lemon Juice From ½ of a lemon
- 1 teaspoon Coconut oil
- 1 tablespoon Coriander leaves For garnish
- ½ cup Coconut grated
- 2 Green chilli
- ½ teaspoon Fennel seeds/ Soambu Optional
- 2 Garlic flakes
- 1 tablespoon Oil
- 1 Cinnamon piece
- 1 Biryani leaf
- ½ teaspoon Mustard
- 1 teaspoon Cumin seeds
- 1 sprig Curry leaves
- First, pressure cook potato and moong dal.Peel the potatoes,mash it and mash the moong dal too.
- Slice onion and green chillies.Grind coconut,fennel (If addinand garlic with water to a smooth paste.
- Heat a pan with oil and temper with the items given under” ‘To temper’ table. Add onion,green chillies and fry until onion turns just transparent,do not let it change its colour.
- Pour 2 cups water,salt and boil for 3 minutes. Add the mashed dal and potatoes.Mix well, bring to boil.
- Keep in low flame as after adding dal and potato it easy gets burnt at the bottom,so keep stirring. add the Ground masala,mix well and cook until the gravy thickens.
- Add garlic only maximum two flakes,otherwise it will give different flavour. If you use bigger flake,just use one.
- I have skipped fennel seeds in the video and yet the flavour is awesome with cinnamon, garlic combo.
- Instead of lemon juice,you can add 1 tomato in the recipe. Just fry after onion and proceed.
- Instead of grinding garlic along with coconut you can crush it and fry along with onion too,just add 2 more garlic flake additionally.
- Kadappa is usually white in colour in our mess,I too didn’t add any turmeric in the recipe, add turmeric if you like it.
Kumbakonam kadappa method
1. First, pressure cook potato and moong dal. Peel the potatoes, break it roughly and mash the moong dal.
2. Slice onion and green chillies. Grind coconut, fennel (If adding), 2 green chillies (NIP) and garlic with water to a smooth paste.
3. Heat a pan with oil and temper with the items given under” ‘To temper’ table. Add onion, green chillies and fry until onion turns just transparent. Do not let it change its color.
4. Pour 2 cups water, salt and boil for 3 minutes. Add the mashed dal and broken potatoes. Mix well, bring to boil.
5. Keep in low flame as after adding dal and potato it easy gets burnt at the bottom, so keep stirring. Add the Ground masala, mix well and boil until the gravy thickens (2-3 mins).
Squeeze with lemon, drizzle coconut oil, add coriander leaves and serve with Idli or Dosai.