Kadappa is the traditional side dish for Poori or Idly, dosai in Tanjore of TamilNadu, India.
As the theme of this blog is to remember my mom's passion for cooking, I am narrating here how she got this recipe. Long back, as a newly married couple mom and dad visited her sister's family in Tanjore. And there she had this kadappa with poori and dosa in a restaurant. Then she searched for the recipe through cook-books and finally arrived at this one. After that it has become our favorite too.
This dish resembles a kuruma like gravy with dhal as a base. Turmeric and tomato are not generally added, as the primary color of the kadappa should be white / beige. So easy to prepare and great to enjoy for a special weekend:)
Potato - 4
green gram dhal (paasi paruppu / chiru paruppu) - 1/4 cup
Red onion - 1
mustard seed - 1/2 tsp
Bay leaf - 1
oil - 1 tbsp
salt - to taste
lemon - 1/2
Masala - 1
puffed channa dhal (pottu kadalai) - 1 tbsp
poppy seed - 1/2 tsp
green chilly - 6
cinnamon - 1 inch
cloves (kirambu) - 2
fennel seed (sombu) - 1 tsp
shredded coconut - 1/2 cup
ginger - 1 inch
garlic - 5 pearls
Wash the potatoes well. Pressure cook the potatoes and green gram dhal for 2 whistles.
Peel and chop potato into small cubes.
Slice the onion into small pieces.
Heat oil in a wok and splutter the mustard seed. Then add bay leaves.
Now goes the chopped onion. Fry till it becomes tender. Then add the ginger garlic paste and fry till the raw smell vanishes.
Then add the cubed potatoes and green gram dhal.
Grind the items given under masala 1 and add it to the potatoes in wok.
Add salt and let it boil for five minutes.
After switching off , add the lime juice and serve hot.
Kadappa is ready!
Serve with dosa or poori / roti /idly / chapathi.
1.we can prepare it without tempering also.
2.Pressure cook raw, chopped potato with green gram and all masalas including ginger garlic together. Then temper after it gets cooked. Add lime juice at the end. This is the short cut method.
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