Kumbakonam kadappa Recipe
Relish this delightful dish from the temple city of Tamil Nadu, that is sure to tantalize your taste buds when you have it with hot mallipoo idlis and kumbakonam special degree coffee..
An Overview On Kumbakonam Kadappa:
Kumbakonam- The Temple city of Tamil Nadu, also has the pride of inheriting the rich Cuisine of Tanjore, since the Chola period. Apart from ancient temples and its sculptures, Kumbakonam allures you with its exclusive dishes and flavors that has crossed the national borders and you have people coming to this humble city from all over the world to enjoy both.
Kumbakonam Kadappa is one of the authentic dishes of the city and the history about the origin of this exotic dish takes us way back to the Chola kingdom. The famous Chola king Rajaraja Chola had aesthetic sense of flavors and was a connoisseur of food and thus a lot of innovative dishes came into vogue during his reign. This Kumbakonam Kadappa also falls under that category, and a renowned chef in the royal palace named Kadappa invented this tantalizing dish and hence it was named after him. The recipe might have undergone variations and improvisations over the years, but the basic and original version of Kumbakonam Kadappa has been mentioned in the Sangam Literature. For instance, the original version from the royal kitchens had millets, green gram and pepper and no potatoes at all. And it later years, millets were replaced by potatoes,whole green gram by split moong, and green chilies took the place of pepper and was taken as a meal as it was wholesome. Now what we have as Kumbakonam Kudappa is the modified version, which is lighter and tastes best as an accompaniment for common Indian breakfasts.
Kumbakonam Kadappa is a simple yet a delicious dish made of boiled potatoes and split moong dal and it is spruced up with spicy coconut paste. The combination of onion and garlic is always delightful and this Kadappa is loved for its versatility as it goes well with Idli, dosa, Appam, Idiyappam, puri and chapathi. The shimmery half white finish of the Kadappa gives a rich look and makes you irresistible even at the sight of it. The subtle flavor of the regular Indian spices added in the dish makes the Kadappa all the more delectable. It is not only enjoyed by the locals at the hotels and mobile eateries but also relished by the tourists and travelers. Nothing is more exciting than making a sumptuous dish with just a handful of ingredients within a few minutes at home. Try out this easy Kumbakonam Kadappa recipe and win accolades from your friends and family instantly.
Ingredients Required To Make Kumbakonam kadappa Recipe
How To Make Kumbakonam kadappa Recipe
Take a quarter cup of split moong dal and drop it into a vessel and wash twice and place it inside a pressure cooker at the bottom and cover with a lid. Then place another vessel with a cup of water on top and drop in the potatoes and pop the lid on and cook for three to four whistles approximately and keep aside.
Wash the veggies and chop the onion into fine pieces and slit the green chilies into two and keep it.
Take a blender and add in the measured quantities of coconut, fennel seeds, green chilies, roasted gram and garlic cloves and sprinkle a little water and make a smooth paste out of it.
Heat a thick bottomed skillet and tip in two tablespoons of groundnut oil and after a few seconds, drop in half a teaspoon of fennel seeds.
Lower the flame and add the measured quantities of bay leaf, cloves,cardamom and cinnamon and stir in.
Finally add the slit green chilies with a nice stir.
Add the finely chopped onion and sprinkle the required salt.
Let it saute for a minute and in the meantime peel off the skin from the boiled potatoes and mash it up or dice them.
When the onion becomes translucent, just add the mashed potatoes and mix well.
Then add the ground masala paste along with a little water and mix altogether.
Subsequently, squirt in the boiled moong dal and add two cups of water approximately depending upon the consistency.
Alter the flame to high mode and let it cook for a while.
When it turns aromatic and reaches the desired consistency, just lower the flame and sprinkle some lush green coriander leaves and turn the flame off.
Squeeze half a lemon and stir in. Serve hot with pearly white idlis or golden crispy dosas.
Tips And Tricks To Make Kumbakonam kadappa Recipe
* This kadappa has a rich half white color and therefore do not add ingredients like tomato, turmeric, red chili or red chili powder as it may change its original color because in some parts of Tamil Nadu they add any one of these ingredients.
- Overall the Kadappa has a subtle flavor and therefore do stick to the quantities of ingredients mentioned here.
- In some versions, they add a little poppy seeds and in that case you may skip roasted gram as both ingredients thicken the gravy.
- Be liberal about adding water because the Kadappa may thicken at each stage and let the final consistency be moderately thick as it may tend to thicken when it comes to room temperature.
- You can either mash or chop the boiled potatoes according to your preference.
- Adding of lemon is optional as some may like the Kudappa the natural way without a sour tinge.
- If you want to make the dish richer, you can garnish it with roasted cashews and it is optional.
- Kudappa looks similar to that of Urualai kizhangu Paal Curry (yet again an exotic dish from the Tanjore Cuisine) though the latter does not have moong and the former does not include poppy seeds.
- It is a must try recipe for beginners as it is one of the simple recipes that turn out reasonably good in the very first attempt.
Ingredients
Directions
Take a quarter cup of split moong dal and drop it into a vessel and wash twice and place it inside a pressure cooker at the bottom and cover with a lid. Then place another vessel with a cup of water on top and drop in the potatoes and pop the lid on and cook for three to four whistles approximately and keep aside.
Wash the veggies and chop the onion into fine pieces and slit the green chilies into two and keep it.
Take a blender and add in the measured quantities of coconut, fennel seeds, green chilies, roasted gram and garlic cloves and sprinkle a little water and make a smooth paste out of it.
Heat a thick bottomed skillet and tip in two tablespoons of groundnut oil and after a few seconds, drop in half a teaspoon of fennel seeds.
Lower the flame and add the measured quantities of bay leaf, cloves,cardamom and cinnamon and stir in.
Finally add the slit green chilies with a nice stir.
Add the finely chopped onion and sprinkle the required salt.
Let it saute for a minute and in the meantime peel off the skin from the boiled potatoes and mash it up or dice them.
When the onion becomes translucent, just add the mashed potatoes and mix well.
Then add the ground masala paste along with a little water and mix altogether.
Subsequently, squirt in the boiled moong dal and add two cups of water approximately depending upon the consistency.
Alter the flame to high mode and let it cook for a while.
When it turns aromatic and reaches the desired consistency, just lower the flame and sprinkle some lush green coriander leaves and turn the flame off.
Squeeze half a lemon and stir in. Serve hot with pearly white idlis or golden crispy dosas.