Kadappa Recipe - Ingredients
Preparation Time : 15 mins | Cooking Time : 15 mins | Serves : 2
Recipe Category: Sidedish | Recipe Cuisine: South Indian
Recipe Category: Sidedish | Recipe Cuisine: South Indian
Moong Dal - 1/4 cup
Potato - 2 small
Big Onion - 1 chopped finely
Coriander leaves - 2 tsp chopped finely
Salt - to taste
To grind to a paste:
Coconut - 1/3 cup gratedGarlic - 4 small pearls
Green Chilli - 1
Fennel seeds - 1/2 tsp
To temper:
Oil - 2 tspMustard seeds - 1 tsp
Cinnamon - 1/4 inch piece
Cloves - 2
Bay leaf - 1/2
Curry leaves - a sprig
Method:
- Rinse potatoes, cut into half and Pressure cook it for 5-6 whistles until soft and mash it up roughly,Keep aside.In a mixer add the ingredients listed under 'to grind to a paste' and grind it to a fine paste, set aside.Pressure cook moong dal with required water for 4 whistles or until mushy, set aside.
- In a pan heat oil - add the items listed under 'to temper' let it splutter then add onion and fry till slightly browned.Then add coconut paste,saute till raw smell leaves.
- Once raw smell leaves add mashed moong dhal along with potatoes, add required salt,1/2 cup water and allow it to boil for 5-7mins until it comes to gravy consistency and it is blended well.Garnish with coriander leaves and switch off.
My Notes:
- Make sure you saute the ground masala well till raw smell leaves, nly thn add moong dal and potatoes.
- Add lemon juice for the tangy flavour.
- Dont mash the potatoes completely, just few pieces here and there will be just fine.
- With what I have googled, I saw kadappa mostly cream in colour only so I didnt add turmeric powder. If you prefer you can add a pinch of turmeric powder while tempering.
- The gravy thickens with time so switch it off accordingly.
- Serves as a great side dish for idli and dosa.
- The taste slightly differs after cooling down so I recommend to serve it hot.
