Kumbakonam Kadappa or Thiruvarur Kadappa is a sidedish or curry served for Idli Dosa in Tamil Nadu. The taste lies between a Korma and a Stew. Flavourful and fulfilling tasty curry for breakfast or even for night dinner.

Kumbakonam Kadappa recipe

Moong Dal- 1/4 cup
Salt- to taste

To grind:
Coconut-1/2 cup
Fennel seeds- 1/2 teaspoon
Poppy seeds-1/2 teaspoon (optional )

To temper:
Oil-2 teaspoons
Mustard seeds-1/4 teaspoon
Curry leaves-1 strand
Cinnamon-3 small piece
Onion- 1 large
Green chilies-4

how to make Kumbakonam kadappa

  • Pressure cook the potatoes for 3 to 4 whistles till soft.
  • Once it cools down peel it and mash with hand or chop it in to medium sized pieces.
  • Roast the moong dal for 2 minuets inside the pressure cooker and add a cup of water and pressure cook for 3 whistles till soft.
  • Once the pressure releases open the lid and mash it with a ladle.
  • Heat oil in a deep pan and splutter mustard seeds, add cinnamon and cloves.
  • Add onion, green chilies and curry leaves.
  • Add the cooked moong dal and cooked potato with enough salt and bring it to boil.
  • Grind coconut with fennel seeds as a fine paste.
  • Add this into the boiling curry and allow the curry to boil once again. Don’t overcook, once the curry starts to bubble check salt and put off the gas.
kumbakonam kadappa preparation

thiruvarur kadappa photo