KADAPPA

CHAPPATHI  WITH  KADAPPA

This receipe is also known as Kumbakonam Kadappa, (not Kattappa), with mild changes in the ingredients. It is also a cook and serve type side dish.  Suitable for Idly, Dosa, Chappati, Poori

INGREDIENTS:-

                                Broken Moong Dhal/ Payatham Paruppu - 100 gms ( or ½ cup)

Potato - 100 gms, cubed

Onion – 2 nos., Sliced

Salt – as per taste

Coriander leaves - as required

For Grinding:-                                                  

Grated Coconut - 4 tbsp ( or 50 gms)

Green Chilly - 2 nos

Curry leaves - 1 leaflet

Fennel seeds - Sombu – 1tsp

For Seasoning:-

Bay leaf – 1

Cinamon / pattai – ½ inch

Cloves – 4 nos.

Mustard seeds  or Cumin seeds – 1 tsp

Urid dal – ½ tsp

Bengal Gram/kadalai paruppu – ½ tsp

Green Chilly - 2 nos, spilt or cut into half

Ginger  - 1/2 inch

Garlic - 6 nos

Curry  leaves - 1 leaflet

Asafoetida – ¼ tsp

METHOD:-

Wash and soak moong dal for 20 mins. Grind the ingredients given under grinding section to a fine paste and set aside.

Heat oil in a pressure cooker (  I used 3 ltr pressure cooker). Add the ingredients given under seasoning, viz., bay leaf, cinnamon, cloves. Keep the flame in low, while seasoning, to get a nice aroma. 

Add either Mustard seeds or Cumin seeds, allow it to splutter to it. Then add urid dal, bengal gram,  ginger, greenchilly, garlic, saute for a minute, then add curry leaves and asafoetida.

Now add Sliced Onions to the seasoning. Saute for a while till the Onions turn into transculent. Then add cubed potatoes. Add soaked Moong dal, required salt and mix it. Add 2 cups of water. Cook for 2 whistles in high and 15 mins in sim irrespective of whistle in sim mode.

When the pressure releases completely, add the grinded paste and mix well. Allow it to boil for 2 mins. Switch off the flame. Garnish with chopped coriander leaves.

Kadappa is ready to serve.