1teaspoonRoasted gram use 2 whole cashews to keep it rich
1/2cupWaterfor blending
Ingredients - for gravy
1/4cupSplit Yellow Moong dal / Pachai paruppu/ Pasi paruppu Soak for 30 minutes
1largePotato
1cupOnionchopped
1teaspoonGinger Garlic Paste
1/2cup Tomatoeschopped
1eachBay leaf
1inchCinnamon stick
1/2teaspoonMustard seeds
1/2teaspoonCumin seeds
1/2teaspoonFennel seeds
1/4cupCoriander leavesfor garnish
3eachCurry leaveschopped for garnish
1 & 1/4teaspoonSalt
1/4cupOil for saute
1teaspoonCoconut Oiloptional, for drizzling
1cupWaterfor gravy
Instructions
Prep work
Soak yellow moong dal for 30 minutes, rinse and pressure cook along with potato for 3 whistles.
Make a thick paste using coconut, green chili, garlic, fennel seeds, poppy seeds, cloves, cinnamon and roasted gram using little water.
Set this coconut paste aside.
Saute & Cook
Heat oil in a sauce pan, season with bay leaf, cinnamon, mustard seeds, cumin seeds, fennel seeds and curry leaves.
Saute onions for few minutes. Fry until soft and translucent.
Add ginger garlic paste and tomatoes. Cook until soft.
Mash the moong dal and add it to the onion tomato mixture.
Dilute this with a cup of water to bring to the desired pouring consistency.
Add boiled potatoes and bring it to a light boil. Either chop as desired or roughly crumble.
Reduce flame to low and then add the coconut paste. Simmer for few minutes.
Garnish with fresh coriander and curry leaves.
Drizzle little coconut oil for some extra flavor. This step is optional.
Serve with steaming hot idlis, kal dosais, idiyappam or appam!
Video
Notes
Traditional kadappa is made with just potato and lentils 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.
Adding to much garlic while grinding coconut can change the taste completely, so use only a tiny clove of garlic.