Go Back
Kumbakonam Kadappa served in a bowl as a traditional side dish for idli and dosa

Kumbakonam Kadappa Recipe

Kumbakonam Kadappa is a traditional South Indian side dish made with moong dal, potatoes, fresh coconut, and aromatic spices. This creamy and mildly spiced gravy pairs perfectly with idli, dosa, appam, idiyappam, chapathi, and poori.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 people
Course: Breakfast, Side Dish
Cuisine: south indian, Tamil Nadu
Calories: 180
Ingredients Equipment Method Notes

Ingredients
  

For Cooking Dal and Potatoes
  • 100 grams yellow moong dal pasi paruppu, washed and soaked for 30 minutes
  • 2 medium potatoes peeled
  • Water as required
For Grinding
  • 3 tablespoons grated coconut
  • 1 tablespoon poppy seeds khas khas
  • 2 tablespoons roasted gram dal pottukadalai
  • 1 tablespoon fennel seeds
  • ½ cup water
For Tempering
  • 2 tablespoons oil
  • ¼ teaspoon mustard seeds
  • 2 nos bay leaves
  • 2 cardamom pods
  • 2 nos cloves
  • 1 small cinnamon stick
  • 1 medium onion thinly sliced
  • ½ tablespoon ginger garlic paste
  • 2 nos green chillies slit
  • 1 strand Curry Leaves
  • 2 nos medium tomatoes chopped
  • ½ tablespoon turmeric powder
  • Salt to taste
  • Water as needed
For Garnishing
  • 2 tablespoons lemon juice
  • Chopped coriander leaves for garnish

Equipment

  • Pressure Cooker
  • cooking pan

Method
 

  1. Add the soaked moong dal and peeled potatoes to a pressure cooker with enough water. Pressure cook for 2 whistles or until soft.
  2. Once the pressure releases, remove the potatoes and mash them lightly. Keep the cooked dal aside.
  3. Add grated coconut, poppy seeds, roasted gram dal, fennel seeds, and water to a mixer jar. Grind to a smooth paste and keep aside.
  4. Heat oil in a pan. Add mustard seeds, bay leaves, cardamom, cloves, and cinnamon. Saute for a few seconds.
  5. Add sliced onions and saute until translucent. Add ginger garlic paste and green chillies. Saute until the raw smell disappears.
  6. Add chopped tomatoes and turmeric powder. Cook until the tomatoes turn soft and mushy.
  7. Add the mashed potatoes and cooked moong dal. Mix well.
  8. Add the ground coconut paste along with enough water to adjust the consistency. Mix well and simmer for 10 minutes.
  9. Switch off the flame and add lemon juice.
  10. Garnish with chopped coriander leaves and serve hot.

Notes

  • Soaking moong dal is optional but helps it cook faster and gives a smoother texture.
  • Use fresh coconut for the best flavor and creamy texture.
  • Keep the gravy slightly thin while cooking, as Kadappa thickens as it cools.
  • Add lemon juice only at the end for the best taste.
  • Adjust the number of green chillies according to your spice preference.