- Medium sized potato-2
- Onion- 1 chopped finely
- Pottu Kadalai – 1 tablespoon
- Green chillies – 4
- Coconut gratings – 2 tablespoons
- Fresh ginger – a small piece
- Garlic flakes – 4
- Cinnamon stick – 1 piece
- Aniseed (sombu) – 2 tsp
- Cardamom – 2
- Bay leaves – 2 small pieces
- Salt – 1 teaspoon or as per taste
- Oil – 4 tbsp
Cook potatoes till soft and mash coarsely.
Chop the onion lengthwise. Grind green chillies, aniseed, ginger, garlic, cloves, cinnamon, pottukadalai and coconut to a fine paste.
In a kadai pour the oil. When it is hot add the cardamom, bay leaves and fry for a few minutes. Add onion and fry well. Add mashed potato and fry for two to three minutes. Then add ground paste and mix well. Add enough water to cover potatos along with salt and bring to boil on medium flame. Cook till the gravy is slightly thick.
Note: Instead of Pottukadalai, we can use besan flour also. Mix one tablespoon besan flour with water and make a thin batter and add to the kadappa and boil.
Some people prepare this with moong dhal also. Cook 1/4 cup moong dhal very soft and mash it nicely. Then add to the kadappa and boil it again.
Basic recipe is a mixture of mashed potato and lentil based batter, spiced with ginger, garlic and garam masala.
This is famous in Thanjavur and served with Idli/Dosai.