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.
INGREDIENTS:
Potato-3
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
Cloves-3
Onion- 1 large
Green chilies-4
PROCEDURE:
INGREDIENTS:
Potato-3
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
Cloves-3
Onion- 1 large
Green chilies-4
- 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.
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