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 Kumbakonam, 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 sister in law is from Thanjore, who taught me this scrumptious gravy…. they taste soooo yum with piping hot idlis and fluffy pooris…..
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|3 small||Green chili|
|5 badhai or 1/2 cup grated||Coconut pieces|
|2 teaspoon||Poppy seeds|
|¼ teaspoon||Fennel seeds|
|1||Cinnamon stick (small)|
|¼ cup||Split green gram|
|1 cup||Onion ( chopped)|
|¼ cup||Tomato (chopped)|
|½ teaspoon||Ginger garlic paste|
|1/2 cup||Potato (cubed)|
|¼ cup||Mixed veggies (cubed, carrot and beans) (optional)|
|2 teaspoon||Coriander powder|
|1 leaf||Bay leaf|
|¼ teaspoon||Cumin seeds|
|2||Green chili (slit open)|
|1 teaspoon||Salt (or to taste)|
|1 tablespoon||Coriander leaves (chopped for garnishing)|
|4 leaves||Curry leaves (for garnish)|
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 coriander 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.
- 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.
- Turmeric powder is added for little color, you may skip it. The color of the kadappa will look pale white if you skip it.
- Serves 4 adults approx.
- Thanjore Brahmin community also prepare the same dish but excluding onion and garlic.