The original recipe is not known, but it must have been far different from what developed after several invasions and foreign traders’ influence especially the Portuguese, Persian and Arabs.
Ingredients like potatoes, cinnamon, clove, star anise, red chillies and fennel seeds were added later. The original dish, which was offered at the main palace, consisted of only millet, coconut, green gram pulse, pepper, salt and locally available spices. Slowly, pepper got replaced by green and red chillies. Millet disappeared from the dish and potatoes were added to provide the texture and starch. The lentils changed with time and the yellow moong dal (pasi paruppu) replaced the green one. Before, it was eaten as a main dish as it contained the ingredients of khichidi. But later, it became a famous side dish served with idlies and much later for pooris too.
Kadappa is a popular dish of Kumbakonam, hence the name Kumbakonam Kadappa. It is usually served with idli and dosa but goes well with poori also
It is similar to a vegetable stew . It is a stew made using moong dal and potatoes with the addition of coconut in it. The simplicity of the dish makes it pretty flavourful and a brilliant side dish for any south indian breakfast recipes.
The colour of kadappa is usually white. In some hotels/restaurants, they make with or without tomato, carrot.
Kadappa recipe / kumbakonam kadappa / side dish for idli and dosa
INGREDIENTS
1/4 cup Moong Dal
2 Potato
1 Onion thinly sliced
Salt – As needed
Lemon Juice1 tsp
1 tbsp Coriander leaves For garnish
TO GRIND
¼ cup Coconut freshly grated
fried gram – 2 tsp
3 or 4 or as per taste Green chilli
1 tsp Fennel seeds
2 Garlic flakes
small piece of ginger
TO TEMPER
1 tbsp Oil [ coconut oil ]
1 Cinnamon piece
½ star anise
1 Biryani leaf
1/2 tsp Mustard
1 tsp Cumin seeds
1 sprig Curry leaves
PREPARATION
Pressure cook potato and moong dal. Peel the potatoes, Mash the moong dal and potato together and keep aside.
