Description
Kadappa is a special type of kurma / chutney that is served as an accompaniment to Idlis and Kal Dosas in and around Thanjore District. These are very popular around Kumbakom, Mayavaram surroundings and every petty restaurant /hotel/ road side shop carry this item which is not only enjoyed by locals but also preferred by visitors to these towns. Some call it chutney while some go with sambar but mostly they are termed as Thanjavur Kadappa, which is primarily a kurma preparation with potato but includes lentils and resembles a thick coconut stew. My in-laws are settled in Thanjore and I owe a big thanks for introducing this scrumptious gravy.
Moong Dal Kurma / Korma / Kadappa Chutney / Kadapa / Cadappa / Kadappa Kuzhambu / Kadappa kurma Kuzhambu / Tanjore Kadappa / Thanjavore
| Ingredients-1 | |
|---|---|
| 3 nos | Green chili |
| 5 nos | Coconut pieces |
| 2 tsp | Poppy seeds |
| ¼ tsp | Fennel seed |
| 2 nos | Cloves (karambu) |
| 1 no | Cardamom |
| 1 no | Cinnamon stick (small) |
| Ingredients-2 | |
|---|---|
| ¼ cup | Split green gram |
| 2 nos | Onion ( chopped) |
| ¼ no | Tomato (chopped) |
| ½ tsp | Ginger garlic paste |
| 1 no | Potato (cubed) |
| ¼ cup | Mixed veggies (cubed, carrot and beans) |
| 2 tsp | Corainder powder |
| 1 no | Bay leaf |
| ¼ tsp | Cumin seeds |
| 2 nos | Green chili (slit open) |
| 1 tsp | Salt (or to taste) |
| 3 tsp | Oil |
| 3 stks | Corainder leaves (chopped for garnishing) |
| 4 nos | Curry leaves (for garnish) |
Instructions
Grind all ingredients from table-1 ( green chili + coconut + poppy seeds + fennel seeds + cloves + cardamom + cinnamon ) using little water to fine paste and keep aside.
Soak split green gram for few minutes, wash and pressure cook till soft and keep aside. Boil the cubed veggies (potato + carrot + beans) and keep aside. Heat oil in a sauce pan, splutter the cumin seeds and toast the bay leaf. Add the chopped onion and green chili and fry till translucent. Add the ginger garlic paste and tomatoes and cook till slightly soft. Now add corainder powder and saute with the onion till the oil separates. Dilute the mashed dal with 1 cup of water and add it to the masala along with cooked veggies, ground coconut paste and salt. Bring it to one boil and simmer for 5 minutes over low flame. Garnish with fresh corainder and curry leaves. Serve with steaming hot idlis, kal dosais, iddiyappam and appam.
Notes
Recipe Coutesy: My sister-in-law
Yield: Serves 4 approx.
Traditional kadappa is made with potato and lentil in coconut gravy, which looks pale white as it does not include turmeric, chili powder and any other sour content like curd, tomatoes and lemon juices. But I've included little tomatoes and few other veggies to suit my taste. Thanjore Brahmin community also prepare the same dish but excluding onion and garlic.
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Garlic Chutney
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nice recipe
god bless u
Hi Amazing dish. it tasted awesome with dosas!!!
Tried this recipe for the first time.It was absolutely tasty.Got very good comments from my guests.Thanks a bunch Mullai for sharing such authentic recipes.
Came out very well …. Goes with kal dosa as well as appam .. Tks!!! – Susan
Tried it cameout superb Mullai. Thanx for ur receipe…
Have a great day
Hello Mullai..
Tried this recipe..It was great,,thank u so much..- sandhya
Hello Mullai
Nice receipe. Thanks for your posting. I am from muthupet near Pattukottail. My mom makes this one also. I tried once this in Kumbakonam one of the famous restaurant.
super
Ma’am, my mom used to do this kadappa. Sometimes she use moong dal and sometimes Toor Dal also…Both dal’s are good.
Have a great day
Mullai,
I tried kadappa yesterday. Came out delicious. The blend of dhals and kormas was different and unique. Could not find the presence of dhal but can be differentiated in taste compared to korma. This is my lunch pack today with idlies. Thanx for sharing.
different recipe….sounds great…will give it a try
Sadhana Raveen
Hi Mullai, I belong to Tanjore Brahmin community….we prepare it in a similar way….we don use fennels,cloves,cinnamon and bay leaves….it still tastes yummy…wil like to try your version…one more thing we add pottukadalai in the grinding ingredients and use only potatoes…i thought nobody knows about this super special side dish until i saw your posting…..
Mullai,
thanks for kadappa i will try this with my idli
One of my Mom’s special, goes very well with dosais, mom used to do with potatoes n dals, urs is quiet interesting, will give a try soon..thanks for sharing..
Hi Priya.. they call this kurma kuzhambu in Pondy side, am I right??
Yea Mullai, but my dad's relatives are from Kumbakonam side, mom learned from them, so we always used to call this as kadappa..
Mullai,
This name is new to me. Adding moong dhal and then adding the ground paste at last makes the dish taste different compared to kurmas. Will try soon and let you know. Thanks for sharing.
Hi Abi,
Quite interesting right??? You wouldn't feel much of the dal smell after finishing the kurma, nobody would ever know whats included. I felt the same way when I first tasted this at my in laws place.
En ooru spl. koduthu irukkenga….thanks Mullai….i kept in my mind to post this recipe….will try ur version too…thanks again.