Kadappa is a very popular dish of Kumbakonam. I got this recipe from one of my friends Viji who is in Bangalore! I got this recipe from her long time ago but I could not get a chance to do it. I was little hesitant how it will go well with moongdal and coconut paste 😕 Believe me, its delicious to the core with Idli and ofcourse with dosa. Kept some to have with poori too 😋 . Kids loved it! Thank you so much for the recipe Viji 😀 The gravy with flavored with fennel seed, poppy seeds along with other ingredients, green chilli, ginger and garlic is super perfect! Usually they are adding cashews for the coconut paste, instead I used almond flour! This is the very first time we all tasted this yummilicious Kadappa and I know, its going to be flavoring in my kitchen often 😎 .
INGREDIENTS:
Moongdal - 1/2 cup
Onion - 1 finely chopped
Tomato - 1 finely chopped
Green chillies - 5 to 6
Grated ginger - 1 tsp
Garlic - 2 tsp chopped
Boiled potato - 1 big
Turmeric powder - 1/4 tsp
Garam masala - 1 tsp
Coriander leaves - for garnishing
Salt - as needed
TO GRIND:
Grated coconut - 1/4 cup
Fennel seeds - 1 tsp
Poppy seeds - 1/2 tsp
Almond flour - 2 tsp (Or Cashews 5 to 6)
TO TEMPER:
Oil - 2 tsp
Mustard seeds - 1/2 tsp
Cumin seeds - 1 tsp
Curry leaves - few
HOW TO MAKE:
Pressure cook moongdal along with 2 cups of water and keep aside. Heat oil in a deep pan splutter mustard seeds add cumin seeds and curry leaves. Add chopped onion, green chilli, ginger and garlic along with needed salt. Saute them well and let it get transparent. Add chopped tomatoes and turmeric powder. Mix them well and let the tomatoes get tendered.
Add boiled potato and garam masala. Mix well and add a cup of water. Allow to cook for 5 mins and let it boil well.
Add cooked moongdal and allow to boil for 5 to 6 mins. Meanwhile, in a mixie / blender add "To Grind" ingredients and make a fine paste by adding little water.
When the mixture starts boiling add ground paste and mix well. Cook until it boil well say like 5 to 10 mins. Turn off the stove and garnish with chopped coriander leaves.
Serve hot with Idli, Dosa or Poori :-)
TIPS:
For the paste, cashews can be added instead almond flour.
Green chilli itself will give more spice and if more spice needed add more green chillies.
Do not add more water, this is a gravy and the consistency should be neither thick nor watery.
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