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Kumbakonam Kadappa

tastydelightz by tastydelightz
June 27, 2017
in All recipes, Chutney varieties, Entree
40
Kumbakonam Kadappa

This recipe is a traditional recipe from the Kumbakonam region of Tamilnadu in India. Kumbakonam Kadappa is a replacement for chutney or Sambar and can be served with Idli, Dosa etc. It tastes like Sodhi or stew.

Ingredients

To Grind

Grated Coconut – 3 tbsp

Puffed Bengal Gram (Pottu Kadalai / Dhalia) – 1 tbsp

Saunf (Aniseed) – ¼ tsp

Green Chilli – 2

Other Ingredients

Oil – 2 tbsp

Mustard – ½ tsp

Bay Leaf (Tej Patha) – 2

Cinnamon Stick (Pattai) – 1 inch long piece

Garlic Pods – 5 (chopped)

Curry Leaves – 1 strand

Green Chilli slitted – 1

Onion – 1 (finely chopped)

Turmeric (Haldi) Powder – ¼ pinches

Lemon Juice – ½ tsp

Cilantro (Dhania Leaves) – 1 tbsp

Salt to taste

Green Gram Lentil (Pasi Paruppu / Moong Dal) – ¼ cup

Potato – 1

Method

Peel the Potato. Wash the Moong Dal.  Pressure cook it with 1 ½ cups of water along with peeled Potato for 2 to 3 whistles till the Dal becomes soft. Crumble the Potato with fingers.

 

Grind all the ingredients under “To Grind” column into a fine paste and keep aside.

Heat the Oil in a pan. Add Mustard, Saunf, Dalchini and Bay Leaf.

 

Allow the Mustard to crackle. Add Curry Leaves, Onion and Green Chilli and sauté.

When Onion turns pink, add the cooked Moong Dal, Crumbled Potato, Salt and Haldi. Mix well. Add 1 ½ to 2 cups of water. When it starts boiling, cover with a lid and simmer for 3 to 4 minutes stirring in between.

Add the ground paste and mix well. Simmer for a couple of minutes.

Add Dhania leaves. Now, add Lemon Juice and transfer to a serving bowl.

Done!

 

Note: The dish must be light cream in color. Add very little Turmeric Powder, else it will become yellowish.

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Tags: breakfastchutneycoconutentreesouth indiantastyvegeterian
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