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Kadappa Kumbakonam Special
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.
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 3
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
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Pressure cook the dahl until its mushy. Keep it aside.
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Cook the potatoes. Microwave on medium-high power for about 5 minutes or cook them on the stove top.
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Grind all the ingredients mentioned under "to grind" with little water into a smooth paste. Keep it aside.
Preparation
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Heat oil in a pan; add cinnamon stick, cloves, bay leaf and curry leaves.
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Once they start spluttering, add the pearl onions and green chillies; sauté them until the onions turn translucent.
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Then add the ground paste and sauté them until the raw smell of the fennel seeds goes off; around 3-4 minutes.
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Then add the cooked potatoes and dhal. Add some water to dilute it. Once it boils together, garnish it with coriander leaves.
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Turn off the flame. Squeeze the lemon juice. Serve with idli & dosa.
Recipe Notes
- The colour of the dish is pale white in colour. But if you want a vibrant colour, you can add a pinch of turmeric.
- 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.