Kadappa is a perfect side dish for idli and dosa. This dish is popular in Kumbakonam, Trichy, and Tanjore. If you are bored with regular chutneys and sambars, once you try this dish, you will definitely become a fan of kadappa. The best part about this dish is that it goes well with all types of South Indian breakfast dishes like Idli, Dosa, Pongal, Upma, Chapathi, Puri, Idiyappam and Appam.
- 1/2 cup Moong Dal
- 2 Potatoes
- 1/2 tsp Turmeric powder
- 2 tsp Onion
- 1 inch Cinnamon
- 2 Cloves
- 1 Bay leaf
- 5 Garlic cloves
- 1 Onion
- Salt as needed
- 4 tsp Grated coconut
- 2 tsp Roasted gram
- 1/2 tsp Fennel seeds
- 3 Green Chilies
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Add moong dal and peeled potatoes to the pressure cooker.
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Add the required water and 1/2 tsp turmeric powder. Pressure cook for 2 whistles and keep it aside.
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Grind the 4 tsp coconut, 2 tsp roasted gram, 1/2 tsp fennel seeds, and, 3 green chillis with a little water and make it a smooth paste.
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Heat oil in a pan. Add a small piece of cinnamon, 2 cloves, and a bay leaf.
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Add 5 garlic cloves.
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Add 1 sliced onion and saute until it becomes translucent.
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Add the required salt and mix well.
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Add cooked moong dal and potatoes. Add water if required.
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Cook covered for 10 minutes.
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Add the coconut paste, adjust the consistency, and cook for a minute.
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Add the chopped coriander leaves and turn off the flame.
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Serve hot with idli or dosa.