kadappa recipe | kadapa recipe. Learn the best kadappa recipe with the stepwise pictures and video. We can use this kadappa for dosa, idli, chapati and also puri It is a famous side dish in Kumbakonam and Thanjavur district. In the early days, this side dish served in hotels of Kumbakonam and Thanjavur only. Later on, it became popular in all other districts of Tamilnadu. But it tastes well and appetizing ourselves to have more.
Firstly we need to pressure cook moong dhal and potatoes. And also, we need to grind a masala freshly. Let us see how to make kadappa recipe | kadapa recipe
Written recipe:
Ingredients
Method
- Firstly, soak 1 tsp of poppy seeds (kasa-kasa), and 5 cashew in the warm water for 10 minutes
- In a blender jar, add ¼ cup of shredded coconut, 1 tsp fennel seeds, 1 tsp poppy seeds(soaked), and 5cashews(soake), 2 green chilly
- Blend finely with little water, and keep aside
- Firstly, In a pressure cooker, add in rinsed ¼ cup moong dal and 1 potato chopped
- Secondly, add in ¼ turmeric powder
- thirdly, pour in 1 cup of water
- Pressure cook for 4 whistles in medium flame
- After pressure releases, keep the cooked potato dal mixture aside for later use
- Heat 1 tbsp of sesame oil in a pan, add whole spices(1 tsp cumin, 1 bay leaf, 1-inch cinnamon, 3 cloves, few curry leaves
- And then add ginger garlic paste/crushed, and chopped onion
- saute well, till onion becomes glossy
- Pour in 1¼ cup of water, add salt. (firstly add 1 cup of water then add 1/2 cup of water to adjust the consistency you need)
- Now add cooked dal and potato mixture, mix well
- now bring into boil for 5 minutes
- turn off the flame and garnish with coriander leaves
Video
Stepwise Picture Recipe for kadappa recipe | kadapa recipe:
Firstly, soak 1 tsp of poppy seeds (kasa-kasa), and 5 cashew in the warm water for 10 minutes
Pressure cooking dal and potato:
Making curry (kadappa):
saute well
Now the (kadappa recipe | kadapa recipe) kadappa is ready to serve
Note:
- Based on the main dish (whether it is idli-doa or poori chapati) adjust the water quantity. Mostly for idli and dosa thin consistency needed. For chapati and poor thick consistency needed. The water amount I mentioned in the recipe will opt for idli-dosa
- If you are going to use it for chapati and puri, make it into thick curry by reducing the water quantity (in step4 in making curry)
- Furthermore, instead of cashews, we can use 1 tbsp roasted gram
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