15 September 2017

Kadappa V 1.0


Kadappa is a special type of kurma / chutney that is served as an accompaniment to Idlis and Kal Dosas in and around Thanjavur District. These are very popular around Kumbakonam, Mayiladuthurai surroundings and every petty restaurant /hotel/ road side shop carry this item which is not only enjoyed by locals but also preferred by visitors to these towns. Some call it chutney while some go with sambar but mostly they are termed as Thanjavur Kadappa, which is primarily a kurma preparation with potato but includes lentils and resembles a thick coconut stew.


3 nos Green chili
5 nos Coconut pieces
2 tsp Poppy seeds (khus khus)
¼ tsp Saunf
2 nos Cloves (Grambu)
1 no Cardamom (Elakkai)
1 no Cinnamon stick (small) (Lavanga pattai)


¼ cup Split green gram (Payaththam paruppu)
2 nos Onion ( chopped)
¼ no Tomato (chopped)
½ tsp Ginger garlic paste
1 no Potato (cubed)
¼ cup Mixed vegetables (cubed, carrot and beans)
2 tsp Coriander powder
1 no Bay leaf (brinji ilai)
¼ tsp jeeragam
2 nos Green chili (slit open)
1 tsp Salt (or to taste)
3 tsp Oil
3 stks Coriander leaves (chopped for garnishing)
4 nos Curry leaves (for garnish)


Grind all ingredients from table-1 ( green chili + coconut + khus khus + Saunf + grambu + Elakkai+ Lavanga pattai ) using little water to fine paste and keep aside.

Soak split payaththam paruppu for few minutes, wash and pressure cook till soft and keep aside. Boil the cubed veggies (potato + carrot + beans) and keep aside. Heat oil in a sauce pan, splutter the jeeragam and toast the bay leaf. Add the chopped onion and green chili and fry till translucent. Add the ginger garlic paste and tomatoes and cook till slightly soft. Now add corainder powder and saute with the onion till the oil separates. Dilute the mashed dal with 1 cup of water and add it to the masala along with cooked veggies, ground coconut paste and salt. Bring it to one boil and let it simmer for 5 minutes over low flame. Garnish with fresh coriander and curry leaves. Serve with steaming hot idlis, kal dosais, iddiyappam and appam.

Traditional kadappa is made with potato and lentil in coconut gravy, which looks pale white as it does not include turmeric, chili powder and any other sour content like curd, tomatoes and lemon juices. But I’ve included little tomatoes and few other veggies to suit my taste. Thanjore Brahmin community also prepare the same dish but excluding onion and garlic.

28 June 2008
11:20 AM

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