Tamil Nadu

Kumbakonam kadappa

Name: Kumbakonam kadappa
Total time: 35 min
Yield: 4 servings
Cuisine: Tamil
Ingredients: 1/3 cup moong dal (split yellow mung beans); 1 large boiled and cubed potato; 1 medium sliced onion; 1 small tomato; 3 green chilli; 1 inch ginger; 1/2 cup fresh grated coconut; 1 tsp poppy seeds (white poppy seeds); 1 tsp fennel seeds; 6 cashews; 1 small cinnamon 2 cloves, 1 bay leaf whole spices; 1/4 tsp turmeric (ground turmeric); 1 1/2 tbsp cooking oil (vegetable oil); 2 sprigs curry leaves; 2 1/2 cups water; a handful coriander leaves (cilantro); 1 tsp lemon juice; Salt, to taste

Moong dal and potato in a creamy, fennel scented coconut gravy. The idli's other best friend.

35 minTime

7 gProtein each

mildSpice

Kumbakonam's gravy1 chapter · 1 min read

Make it your way

Grandma's wayMoong dal, potato and a fennel coconut paste.

The original

226kcalsame

7 gproteinsame

7 gfibresame

35minutessame

Kumbakonam kadappa, delta style.

Per serving, worked out from the ingredient table.

Ingredients

Moong dal (split yellow mung beans)⅓ cup

Potato1 large, boiled and cubed

Onion1 medium, sliced

Tomato1 small

Green chilli3

Ginger2.5 cm

Fresh grated coconut½ cup

Poppy seeds (white poppy seeds)1 tsp

Fennel seeds1 tsp

Cashews6

Whole spices1 small cinnamon, 2 cloves, 1 bay leaf

Turmeric (ground turmeric)¼ tsp

Cooking oil (vegetable oil)1½ tbsp

Curry leaves2 sprigs

Water2½ cups

Coriander leaves (cilantro)a handful

Lemon juice1 tsp

Saltto taste

Method

4 steps

1Pressure cook moong dal with turmeric for 3 whistles. Mash.
2Grind coconut, poppy seeds, fennel, cashews, green chillies and ginger to a smooth paste.
3Heat oil, fry whole spices, curry leaves and onion until soft. Add tomato and cook until mushy.
4Add dal, potato, the paste, salt and water. Simmer 8 to 10 minutes. Finish with coriander and lemon.

Serve it like this

Serve hot in a deep bowl with a swirl of ghee or a few coriander leaves on top, and rice or rotis on the side.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Tamil Nadu

Kumbakonam kadappa

Moong dal and potato in a creamy, fennel scented coconut gravy. The idli's other best friend.

35 minTime

7 gProtein each

mildSpice

Kumbakonam's gravy1 chapter · 1 min read

Make it your way

Grandma's wayMoong dal, potato and a fennel coconut paste.

The original

226kcalsame

7 gproteinsame

7 gfibresame

35minutessame

Kumbakonam kadappa, delta style.

Per serving, worked out from the ingredient table.

Ingredients

Moong dal (split yellow mung beans)⅓ cup

Potato1 large, boiled and cubed

Onion1 medium, sliced

Tomato1 small

Green chilli3

Ginger2.5 cm

Fresh grated coconut½ cup

Poppy seeds (white poppy seeds)1 tsp

Fennel seeds1 tsp

Cashews6

Whole spices1 small cinnamon, 2 cloves, 1 bay leaf

Turmeric (ground turmeric)¼ tsp

Cooking oil (vegetable oil)1½ tbsp

Curry leaves2 sprigs

Water2½ cups

Coriander leaves (cilantro)a handful

Lemon juice1 tsp

Saltto taste

Method

4 steps

1Pressure cook moong dal with turmeric for 3 whistles. Mash.
2Grind coconut, poppy seeds, fennel, cashews, green chillies and ginger to a smooth paste.
3Heat oil, fry whole spices, curry leaves and onion until soft. Add tomato and cook until mushy.
4Add dal, potato, the paste, salt and water. Simmer 8 to 10 minutes. Finish with coriander and lemon.

Serve it like this

Serve hot in a deep bowl with a swirl of ghee or a few coriander leaves on top, and rice or rotis on the side.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Kumbakonam kadappa

Make it your way

Ingredients

Method

Kumbakonam kadappa

Make it your way

Ingredients

Method

Make it a meal