This recipe is a traditional recipe from the Kumbakonam region of Tamilnadu in India. Kumbakonam Kadappa is a replacement for chutney or Sambar and can be served with Idli, Dosa etc. It tastes like Sodhi or stew.
Grated Coconut – 3 tbsp
Puffed Bengal Gram (Pottu Kadalai / Dhalia) – 1 tbsp
Saunf (Aniseed) – ¼ tsp
Green Chilli – 2
Oil – 2 tbsp
Mustard – ½ tsp
Bay Leaf (Tej Patha) – 2
Cinnamon Stick (Pattai) – 1 inch long piece
Garlic Pods – 5 (chopped)
Curry Leaves – 1 strand
Green Chilli slitted – 1
Onion – 1 (finely chopped)
Turmeric (Haldi) Powder – ¼ pinches
Lemon Juice – ½ tsp
Cilantro (Dhania Leaves) – 1 tbsp
Salt to taste
Green Gram Lentil (Pasi Paruppu / Moong Dal) – ¼ cup
Potato – 1
Peel the Potato. Wash the Moong Dal. Pressure cook it with 1 ½ cups of water along with peeled Potato for 2 to 3 whistles till the Dal becomes soft. Crumble the Potato with fingers.
Grind all the ingredients under “To Grind” column into a fine paste and keep aside.
Heat the Oil in a pan. Add Mustard, Saunf, Dalchini and Bay Leaf.
Allow the Mustard to crackle. Add Curry Leaves, Onion and Green Chilli and sauté.
When Onion turns pink, add the cooked Moong Dal, Crumbled Potato, Salt and Haldi. Mix well. Add 1 ½ to 2 cups of water. When it starts boiling, cover with a lid and simmer for 3 to 4 minutes stirring in between.
Add the ground paste and mix well. Simmer for a couple of minutes.
Add Dhania leaves. Now, add Lemon Juice and transfer to a serving bowl.
Note: The dish must be light cream in color. Add very little Turmeric Powder, else it will become yellowish.