Description
Kumbakonam Kadappa is a mildly spiced South Indian curry made with moong dal, potatoes, and a coconut-fennel paste. Originating from Tamil Nadu, it pairs perfectly with idlis or dosas and is known for its comforting, creamy texture and subtle flavors.
Ingredients
- 1/2 cup moong dal
- 2 medium potatoes
- 1 medium onion, chopped
- 2–3 green chilies
- 1-inch piece of ginger
- 1 tsp fennel seeds
- 1/4 cup grated coconut
- 2–3 garlic cloves
- 1 sprig curry leaves
- 1/4 tsp turmeric powder
- 1/2 tsp mustard seeds
- Salt to taste
- 2 tbsp oil
- 1 to 1.5 cups water (adjust as needed)
Instructions
- Rinse and pressure cook the moong dal with enough water until soft and mushy. Set aside.
- Boil or pressure cook the potatoes until fork-tender. Peel and break them into chunks.
- Grind grated coconut, green chilies, fennel seeds, and a little water into a smooth paste. Set aside.
- Heat oil in a pan and add mustard seeds. When they splutter, add chopped onions, curry leaves, and ginger-garlic paste.
- Sauté until the onions turn translucent.
- Add turmeric powder and sauté for a few seconds.
- Pour in the cooked moong dal and the mashed potatoes. Mix well to combine.
- Add the ground coconut paste and adjust consistency with water as needed.
- Simmer for 5–7 minutes, stirring occasionally.
- Add salt to taste and stir well.
- Garnish with more curry leaves if desired and serve hot with idlis or dosas.
Notes
- Adjust the number of green chilies to increase or decrease heat.
- For a vegan version, use oil instead of ghee.
- Use cashew paste instead of coconut if desired.
- Store leftovers in the refrigerator for up to 2 days.
- Add a splash of water while reheating to retain consistency.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Stovetop
- Cuisine: South Indian
Nutrition
- Serving Size: 1 cup
- Calories: 180
- Sugar: 3g
- Sodium: 240mg
- Fat: 7g
- Saturated Fat: 2g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 0mg
