Kumbakonam Kadappa - A tasty & less spicy side curry with Idli / Dosa / Chapatis / Parotta. A popular dish in Tamil Nadu cuisine, made of moong dal, potatoes, coconut paste and lime juice !!
Serves: 3 – 4
For the coconut paste:
5 cashew nuts (soak cashew nuts in 2 tablespoon water for one hour)
5 tablespoon grated coconut
1 tablespoon pottu kadala (split roasted gram dal)
6 cloves garlic, chopped
4 green chillies, chopped
2 tablespoon water
Make a smooth of above ingredients ( along with cashew nut soaked water) in a small mixer bowl. (Adding cashew nuts will make a creamy and thick curry). Keep aside.
For moong dal and potatoes:
1/3 / 80 ml moong dal (Indian standard measuring of 1/3 / 80 ml / 6 oz capacity) or 1 cup left over cooked moong dal
1 ½ cup / 250 ml water
1/2 teaspoon turmeric powder
Wash and clean moong dal and potatoes. Gently peel off the skin of the potatoes and pressure cook along with moong dal. In a pressure cooker, boil moong dal, potatoes, turmeric powder and 1 ½ cup water for 15 minutes. Pressure cook on high heat for 3 quick whistles, reduce the heat to medium and cook for 5 minutes. Switch off the heat. Allow the cooker to cool naturally. Open the lid and gently mash potatoes and dal with the base of a steel ladle.
1 tablespoon oil / ghee
1 cinnamon stick
1 onion, finely chopped
4 garlic cloves, chopped
½ teaspoon turmeric powder
Boiled moong dal
Boiled and mashed potatoes
Extra 1/2 cup water
¾ teaspoon salt (or to taste)
Coconut – cashew paste
2 teaspoon lime juice
2 teaspoon chopped coriander leaves
In a pan or wide karahi, heat oil or ghee on a medium heat. Add cloves and cinnamon. Fry on a low heat until fragrant.
Add chopped onion and fry until light golden color. Add garlic and fry for 3 – 4 minutes until fragrant.
Add turmeric powder and stir on a low heat for 1 minute until well combined with onion and garlic.
Add boiled moong dal and potatoes. If it's thick mixture, adjust with ½ cup water (100 ml) and salt to taste. Gravy should be medium thick in consistency (like kurma). Mix all the ingredients well. Cover with a lid and cook on a medium to low heat for 10 – 12 minutes.
Now add coconut – cashew paste. Mix well. Cover again and cook on a low heat for 5 minutes / until boiles. Switch off the heat and sprinkle lime juice. Decorate with chopped coriander leaves. Serve as a side curry or main curry with dosa / idli / poori / chapatti / parota …