Kumbakonam Kadappa Recipe – South Indian Style Lentil and Potato Stew
Description:
Kumbakonam Kadappa is a traditional and beloved South Indian side dish that hails from the Kumbakonam and Tanjore regions of Tamil Nadu. This hearty stew, made with moong dal (split green gram) and tender potatoes, is spiced with a delightful blend of aromatic spices and fresh coconut. Its simplicity combined with the rich flavors makes it a perfect accompaniment to classic South Indian breakfast dishes like idlis and dosas. Enjoy this warm, comforting dish for a satisfying meal that captures the essence of South Indian cuisine.
Cuisine: South Indian
Course: Lunch
Diet: Vegetarian
Ingredients:
| Ingredient | Quantity |
|---|---|
| Green Moong Dal (Split) | 1/2 cup (boiled) |
| Potatoes (Aloo) | 2 (boiled) |
| Onion | 1 (sliced) |
| Tomato | 1 (finely chopped) |
| Green Chillies | 2 (finely chopped) |
| Lemon juice | 2 tablespoons |
| Mustard seeds (Rai/Kadugu) | 1/2 teaspoon |
| Cumin seeds (Jeera) | 1/2 teaspoon |
| Bay leaf (Tej Patta) | 1 leaf |
| Cinnamon Stick (Dalchini) | 1-inch piece |
| Curry leaves | 1 sprig |
| Oil | 2 tablespoons |
| Salt | To taste |
| Fresh coconut | 4 tablespoons (grated) |
| Garlic cloves | 2 |
| Fennel seeds (Saunf) | 1 teaspoon |
| Green Chilli | 1 |
Preparation Time: 10 minutes
Cooking Time: 20 minutes
Total Time: 30 minutes
Servings: 4
Instructions:
-
Cook the Dal and Potatoes:
- Start by washing the moong dal thoroughly and pressure cook it with enough water for 2 whistles. Once cooked, mash the dal well and set it aside.
- Similarly, pressure cook the potatoes for 2 whistles. Once the potatoes cool down, peel the skin and mash them coarsely.
-
Prepare the Base for the Stew:
- Heat a tablespoon of oil in a wok or pan over medium heat. Add the sliced onions and sauté them until they turn translucent.
- Add the chopped tomatoes and green chillies, cooking them until the tomatoes soften and are partially cooked.
-
Combine the Dal and Potatoes:
- Add the cooked and mashed moong dal and the mashed potatoes into the pan. Stir everything well and let it simmer for about 5 minutes on low heat to allow the flavors to meld together.
-
Make the Coconut Spice Paste:
- In a blender or mixer, combine the grated fresh coconut, garlic cloves, fennel seeds, and the green chilli. Add a little water to form a smooth paste.
-
Add the Coconut Paste to the Stew:
- Add the freshly made coconut paste to the simmering dal and potato mixture. Stir well and let it cook for another 2 minutes, allowing the paste to blend thoroughly into the stew. Turn off the heat once done.
-
Prepare the Tempering (Tadka):
- In a separate small pan, heat another tablespoon of oil. Add the cinnamon stick and bay leaf, allowing them to infuse their flavors into the oil.
- Next, add the mustard seeds and cumin seeds. Let them crackle and pop, filling the kitchen with their fragrant aroma.
- Add the curry leaves and let them splutter for a few seconds.
-
Final Touches:
- Pour the hot tempering (tadka) over the prepared Kumbakonam Kadappa. Add the lemon juice, season with salt to taste, and mix everything well.
-
Serve:
- Serve the Kumbakonam Kadappa hot with steaming idlis or crispy dosas. It’s the perfect dish to enjoy as part of a traditional South Indian breakfast or lunch.
Nutritional Information (per serving):
| Nutrient | Amount |
|---|---|
| Calories | 200 kcal |
| Carbohydrates | 30g |
| Protein | 7g |
| Fat | 8g |
| Fiber | 4g |
| Sodium | 300mg |
Tips:
- To make this dish even more flavorful, you can adjust the level of spiciness by adding more green chillies.
- Freshly grated coconut is key to achieving the authentic taste, but you can use desiccated coconut if fresh coconut isn’t available.
- For a creamier texture, feel free to add a tablespoon of coconut milk to the stew.
- If you prefer a thinner consistency, you can add some water while cooking the dal and potatoes.
Enjoy this soul-satisfying South Indian dish that brings the heart of Tamil Nadu to your table!
