Wednesday, November 23, 2011


Kadappa - Neither this city in Andra Pradesh nor the natural black limestone (Kadappa in Tamil) used for the kitchen countertop doesn't have a long or short relationship to this tasty dish.
The dish claims to be originated from Thanjavur District. Probably like the sambar tale, was it  Samboji (sambar creator) concoction? Mixing the moong dhal & leftover potato Kurma to serve along with those spongy idli to the guests? Ok, no wild guess .... Anyway, the creator did a palatable mixing!
Sadly Kadappa is not "A la Carte" item in many decent restaurant. An "Iyer Cafe" not far from my home serves this delicious side dish every Wednesday from my childhood! Idlis, dosa and puris are accompanied with this kurma  and no sambar is served that day. Still, only small local eateries prepare this item which brings some regular customers. The recipe is not a popular menu item in Tamil Nadu. But has a fairly unusual taste, none will find out the dhal!
These ingredients might look long but it is fairly easy once you have the pressure cooked dhal and potato ready. 

Picture shows: Kadappa-idlis and filter coffee


 Split moong dhal/Pasi parrupu  1/4 cup
 One Medium onion   diced
 One Medium tomato   diced
 One Medium Potato Cleaned

Pressure cook  split moong dhal/tomato/onion in one container and the potato separately until 3 to 4 whistles.
Peel the potato and mashed coarsely. 

Ground into paste

 Shredded fresh coconut: 1/4 cup
 Green chillies  6
 Fresh  Ginger 1 tsp diced
 Fennel seeds 1 tsp


 Mustard seeds 1 tsp
 Fennel seeds 1 tsp
 Cinnamon stick small piece
 Cloves 2 counts
 Bay leaf one
 Garlic pods: 3 or 4 -  crushed
 Curry leaves: few
 Cilantro  optional
 Oil 1 or 2 tsp

How to put together?
Heat the oil and start with the seasoning items, when the garlic is slightly brown. Add the cooked dhal + the ground masala paste.
Let it cook in medium flame for 5 minutes to 7 minutes. Add the coarsely mashed potato adjust the water and salt level.
Simmer the gravy another 2 or 3 minutes. Switch off and garnish with cilantro.
Serve with idlis/dosas/puris.

Sending Kadappa to Priya who created and hosting CWS: Mung Beans

Happy Thanksgiving to my Readers!


Sharmilee! :) said...

Kadappa is my fav too..looks so tempting, just pass on the plate please :)

Priya said...

Yumm, kadappa one of my mom's signature dish,i can have two more idlis with this delicious kadappa,u can link ur entry through linkytools i have installed in my announcement page Cham, if there is any problem in linking,do send me through mail..

Miri said...

Looks delicious - potato and creamy dal with spices, what's not to love!!!

Happy Cook / Finla said...

I have enver had this Kadappa, and I love that coffe in the traditional way.

G.Pavani said...

lovely presentation n dish looks delicious,,


This is my all time favorite,love it a lot for the fennel it has in it!

Chitra said...

I shud try this way . i posted one i got from a book. This is the authentic one !!

aipi said...

Sounds like such an authentic recipe, loved it :)

Anonymous said...

nice foods we called this paiesh in bengali so i want to eat it. it is one kinds of my favorite foods.

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LG said...

I have read this in someother blog too but have never tasted it. Plate of idli looks appetising. LOved the 'Kapi' cup

Sayantani said...

nevr heard of this but looks creamy and delicious. perfect with idlis.

ruchikacooks said...

I love this chamka, my mom makes it with thengai dosai. looks delish!! How was the holidays?

Manju said...

I have heard about this a lot, Cham, but never had it before! That frothy filter coffee looks soo comforting..

Poornima Nair said...

Never had this, looks real tasty!

Meenal Mehta said...

Hello Cham ..iam back here on your blog after a few years . loved the recipe :)hope to hear back from you on my blog !

Priya's Feast said...

Nice kadappa,one of the best dish from my hometown...Luvly presentation

Shema George said...

nice dish..first time here...happy to follow you...u have a really good blog!

Sumi said...

I first heard and tasted this in my in-laws place( who hail from tanjore) the next day of my marriage. Though I liked it then and many times after that, still havent got the courage to make it myself.Just the combination of spices and the dhal holds me back, dont know why ;)..I think its time for me to cook it up :)

BTW, you were partially right.Iam not from Pondy but from a nearby small town called Parangipettai(port-o-novo).

Manasi said...

I knew of the counter top only.. how sad that something as tasty as this does not make it to the menu card, it would be an interesting combo, to say the least!
Love the 'kapi' as well.