Main ingredients
- potato 1 medium size boiled
- moong dal / paasi paruppr1/4 cup boiled
- onion 1 big Cut lengthwise
- tomato 1 finely chopped
- curry leaves few leaves
- turmeric pdr./haldi 1/4 tsp
- cinnamon 1"
- clove 3
- fennel seeds / sombu / saunf1/2 tsp
- coriander leaves finely chopped 1 tbsp
- salt to taste
- vegetable Oil 2 tbsp
To grind
- coconut grated 1/4 cup
- garlic pods 3
- roasted gram / pootukadalai 1 tsp
- fennel seeds / sombu/ saunf 1/2 tsp
- green chilies to taste
Instructions
- Dry roast moong dal in a pan until it turns aromatic and golden brown. Wash it thoroughly, transfer it to a pressure cooker, and add enough water for 3 whistles. You may add the potato whole to cook.
- Once done, mash the moong dal and set it aside. Mash the potato into chunks. Please do not make it into a paste. Set it aside.
- Add all the ingredients under "To grind" in a mixer. Add water and grind to a smooth paste.
- Heat a pan and add oil. Once the oil gets heated, add cinnamon sticks, cloves, and fennel seeds and let it crackle.
- Now add onion and curry leaves. Saute until the onion turns light brown. Then add tomatoes and a little salt. Saute until tomatoes turn mushy.
- Now add turmeric powder and saute for a min. Add ground coconut paste, adjust the water consistency, and add mashed moong dal and salt. Close the lid and cook for 10-15 mins.
- Then mash and add the potatoes. Keep the potatoes a little bit chunky. Please do not make it to a smooth paste. Now cook the kurma for another 5 mins.
- For idli and dosa, keep kadappa slightly watery. For poori and chapathi, keep kadappa thick consistency. Once done, garnish with coriander leaves. Serve hot with idli or dosa.
Recipe Notes
- Use only the specified amount of masala while grinding coconut, or it will overpower the taste of kadappa.
- We use only green chilies in this kadappa. So increase or decrease green chilies according to your taste.
this isn't my recipe, wanted to share this versatile recipe that goes with many dishes.