AI-generated image
Kumbakonam kadappa
கும்பகோணம் கடப்பா: mild moong dal and potato gravy with coconut and fennel
Kadappa belongs to the temple town of Kumbakonam in Thanjavur district, where it is ladled beside idli, dosa and soft poori at breakfast, a mild gravy of moong dal and potato thickened with a paste of coconut, roasted gram, fennel and green chilli. Its gentle, aromatic taste is a world away from sambar. The common mistake is boiling it hard after the coconut goes in; the paste separates and loses its fragrance, so heat it just to a simmer. Chef's tip: a teaspoon of poppy seeds ground into the paste gives the creamy body of the Kumbakonam hotels.
- Total time
- 40 min
- Difficulty
- easy
- Serves
- 4
Ingredients
For the dal
- 3 ½ oz split yellow moong dalrinsed
- 2 potatoespeeled and cubed
- 3 cups water
- ¼ tsp ground turmeric
- 1 tsp salt
For the paste
- 2 ⅛ oz fresh grated coconut
- 1 tbsp roasted chana (pottukadalai)
- 1 tsp fennel seeds
- 1 tsp white poppy seeds
- ⅓ oz ginger
- ¾ in cinnamon stick
For the tadka
- 1 ½ tbsp coconut oil
- ½ tsp mustard seeds
- 1 onionthinly sliced
- 10 curry leaves
- 1 tsp lemon juice
- 2 tbsp fresh corianderchopped
Shop this recipe on Amazon
What you'll need
Spices & pantry
Fresh ingredients (7)
Links open Amazon in a new tab. As an Amazon Associate, WhatToEat.Today earns from qualifying purchases.
Method
0/5 doneStep 1: Pressure-cook 3 ½ oz split yellow moong dal and 2 potatoes with 3 cups water and ¼ tsp ground turmeric for 2 whistles (about 8 minutes) until the dal is soft and the potatoes tender. Mash the potatoes lightly.
10 minStep 2: Grind 2 ⅛ oz fresh grated coconut, 1 tbsp roasted chana (pottukadalai), 1 tsp fennel seeds, 1 tsp white poppy seeds, 3 green chillies, ⅓ oz ginger and ¾ in cinnamon stick with a little water to a fine paste.
4 minStep 3: Heat 1 ½ tbsp coconut oil in a pot, crackle ½ tsp mustard seeds, add 1 onion and 10 curry leaves and cook 4 minutes until the onion is soft.
5 minStep 4: Add the dal mixture, the paste and 1 tsp salt, and heat gently to a bare simmer for 4–5 minutes, stirring, until it smells fragrant. Do not let it boil hard.
5 minStep 5: Finish with 1 tsp lemon juice and 2 tbsp fresh coriander. Serve with idli, dosa or poori.
1 min
Nutrition per serving
- Calories
- 240 kcal
- Protein
- 9 g
- Carbs
- 28 g
- Fat
- 11 g
- Fibre
- 6 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does kumbakonam kadappa take?
- About 40 minutes in total: 15 minutes to prepare and 25 minutes to cook.
- How many people does it serve?
- 4 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegan?
- Yes. It has no meat, fish, dairy or eggs.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- What can I use instead of potatoes?
- Sweet potato, same weight (sweeter, cooks a little faster).
- What can I use instead of ground turmeric?
- Leave it out (it mostly adds colour).
Reviews
No reviews yet. Be the first to cook it.
Rate this recipe
Sign in to rate and review this recipe.
You might also like
Sayur lodeh
Sayur lodeh is everyday cooking in Central Java, made in big pots in Solo and Semarang kitchens and ladled over rice, with lontong rice cakes at Lebaran, or alongside opor and sambal goreng on festive tables. It's soupy rather than thick: a fragrant broth of coconut milk, galangal, lemongrass and lime leaf that carries chunks of aubergine, long beans, chayote and sweetcorn, plus tempeh and tofu to make it a meal. The flavour is mellow and slightly sweet, so the heat comes from sambal on the side. Chef's tip: keep the pot at a gentle simmer once the coconut milk goes in and stir now and then — a rolling boil splits the coconut milk into oily curds.
Indonesian
Masala khakhra
Khakhra are thin chapaties roasted slowly on a griddle until they turn crisp, like a cracker. This masala version adds gram flour, fresh fenugreek, turmeric and chilli to the wheat dough. They are a light Gujarati breakfast or tea-time snack, and lovely with pickle, chutney or a smear of butter. You can also make them in a roti maker.
Sabudana khichdi
Sabudana khichdi is the dish that sees Maharashtra through every vrat (fast), from Navratri to Ekadashi, but it's so good that people eat it any day of the week. Soaked sago pearls are tossed in a pan with crushed roasted peanuts, cubes of potato, cumin and green chilli until each pearl turns glassy and separate, then finished with lemon and coriander. It's soft, chewy, nutty and gently hot. Fasting rules vary from family to family, so check yours; this version uses rock salt and no asafoetida, onion or garlic. Traditionally it's cooked in ghee; use ghee instead of oil if you aren't keeping it vegan. Chef's tip: soak the sago in just enough water to cover by the height of the pearls themselves, no more; too much water is the reason khichdi turns into one sticky lump.