Kadappa

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. 

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Ingredients:

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

Seasoning:

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!