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    Home » Recipes » Kurma

    Kumbakonam Special Kadappa

    Published: Sep 14, 2021 · by Nisha

    Jump to Recipe Print Recipe

    Kumbakonam Kadappa is made of Onions and potatoes cooked with fennel, garlic and coconut. A perfect side dish for Idly / Dosa or any South Indian tiffin items. An authentic side dish from the Thanjavur/Kumbakonam region.

    Kumbakonam Kadappa is made of Onions and potatoes cooked with fennel, garlic and coconut. A perfect side dish for Idly / Dosa or any South Indian tiffin items. An authentic side dish from the Thanjavur region.

    Idly and Dosa being the staple dish of the South Indians and consumed almost every day for breakfast, we have quite a few options for its accompaniment. Each one has their own taste preference as to what to have. Some like (me) like the fiery Milagai podi (Gunpowder!) or some like to have different chutneys or some have sambhar poured all over the dosa and few (again like me) like to mix all of the above and have it with Dosa / Idly.

    But if you enter a Tanjore house, you will find a unique dish that is in between sambhar and dahl - Kadappa. Onions and potatoes cooked with fennel and garlic flavoured coconut gravy. A perfect side dish for Idly / Dosa. An authentic side dish from the Thanjavur region. My dad was born and brought up in Nagapattinam,  a place close to Thanjavur. This is one of his favourites and he relishes it so much. Whenever my dad and his brothers meet, we will have this for sure on our breakfast menu. It is more like a family get together dish!

    Stepwise Pictorial representation of Kadappa

    Stepwise representation of Kumbakonam Kadappa making
    Stepwise representation of Kumbakonam Kadappa making

    Notes

    1. The colour of the dish is pale white in colour. But if you want a vibrant colour, you can add a pinch of turmeric. 
    2. The consistency of the dish is neither too thick or as diluted as soup. The consistency is thinner. The amount of moong dahl should also be less. Otherwise, it will taste like a normal Dahl dish. I didn't add much water to my dish as I prepared more than what is required for two people and I did not want to waste. So my recipe is slightly thick with consistency. 
    Onions and potatoes cooked with fennel and garlic flavoured coconut gravy. A perfect side dish for Idly / Dosa. An authentic side dish from the Thanjavur region.
    Print
    Kadappa Kumbakonam Special
    Prep Time
    5 mins
    Cook Time
    15 mins
    Total Time
    20 mins
     

    Onions and potatoes cooked with fennel and garlic flavoured coconut gravy. A perfect side dish for Idly / Dosa. An authentic side dish from the Thanjavur region.

    Course: Main Dish
    Cuisine: Indian, Tamil Nadu
    Keyword: Easy Side dishes, Side dishes for Idli and Dosa
    Servings: 3
    Author: Nisha
    Ingredients
    • ¼ cup  split yellow gram (moong dhal)
    • 3 medium sized  potatoes,cubed
    • 2 tablespoons oil
    • ½ cinnamon stick
    • 2 cloves
    • 1 bay leaf
    • 3-4 curry leaves
    • 2-3 green chillies, slit lengthwise
    • 10-12 red pearl onions, halved
    • Coriander leaves for garnishing
    • 1 tablespoon lemon Juice
    For grinding
    • ¼ cup grated coconut
    • 1 teaspoon  fennel seeds
    • 2 garlic pods
    Instructions
    Prep Work
    1. Pressure cook the dahl until its mushy. Keep it aside.
    2. Cook the potatoes. Microwave on medium-high power for about 5 minutes or cook them on the stove top.
    3. Grind all the ingredients mentioned under "to grind" with little water into a smooth paste. Keep it aside.

    Preparation
    1. Heat oil in a pan; add cinnamon stick, cloves, bay leaf and curry leaves.
    2. Once they start spluttering, add the pearl onions and green chillies; sauté them until the onions turn translucent.

    3. Then add the ground paste and sauté them until the raw smell of the fennel seeds goes off; around 3-4 minutes.

    4. Then add the cooked potatoes and dhal. Add some water to dilute it. Once it boils together, garnish it with coriander leaves. 

    5. Turn off the flame. Squeeze the lemon juice. Serve with idli & dosa. 

    Recipe Notes
    1. The colour of the dish is pale white in colour. But if you want a vibrant colour, you can add a pinch of turmeric. 
    2. The consistency of the dish is neither too thick or as diluted as soup. The consistency is thinner. The amount of moong dahl should also be less. Otherwise, it will taste like a normal Dahl dish. I didn't add much water to my dish as I prepared more than what is required for two people and I did not want to waste. So my recipe is slightly thick with consistency. 

    View other "Kurma" recipes

    • Nei Masal Kuzhambu, with plates and forks in the background
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    • Peas Potato Kurma
    • Kerala Kadala Curry - Kerala Breakfast Special

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    Reader Interactions

    Comments

    1. Manju says

      April 25, 2013 at 2:33 am

      Tried this today nisha it was awesome, good combo for idli dosa.

      Reply
    2. Manju says

      April 20, 2013 at 3:49 am

      I haven't tried this before but yours is so tempting dear.

      Reply
    3. Harini-Jaya Rupanagudi says

      April 19, 2013 at 7:01 pm

      Love it!! My husband would love any dish with potatoes!!

      Reply
    4. Pavani N says

      April 18, 2013 at 6:14 pm

      Very flavorful and delicious curry. Lovely clicks.

      Reply
    5. Rajani S says

      April 18, 2013 at 8:14 am

      I have tried this before and its a really nice recipe. It tasted better the next day and paired so well with rotis as well as dosas..

      Reply
    6. The Pumpkin Farm says

      April 17, 2013 at 4:08 pm

      wow loks nice and simple and a new recipe for me

      Reply
    7. vaishali sabnani says

      April 17, 2013 at 11:07 am

      absolutely new one..oh dear how many should I book mark..looks good.

      Reply
    8. Preeti Garg says

      April 17, 2013 at 9:39 am

      There is lots of variation South cuisines.. Get the chance to explore this lovely recipe through ur blog..

      Reply
    9. Priya Suresh says

      April 17, 2013 at 7:46 am

      I have been brought up with this kind of foods too,love this kadappa with hot steaming idlies.

      Reply
    10. Srivalli says

      April 17, 2013 at 7:07 am

      This is one more that's been on my list for a while..nicely presented!

      Reply

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    About Nisha

    Nisha freelances as a food & product photographer/recipe developer & content creator in the F&B space.

    She loves everything about food and their stories! You can find her mostly in the kitchen trying to whip up something or reading culinary anecdotes.

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