This dish is renowned in Thanjavur and is typically served with Idli or Dosai. The fundamental recipe consists of a blend of mashed potatoes and lentil-based batter, seasoned with ginger, garlic, and garam masala to enhance its flavor.
Kadappa
5
servings10
minutes15
minutesThis dish is renowned in Thanjavur and is typically served with Idli or Dosai. The fundamental recipe consists of a blend of mashed potatoes and lentil-based batter, seasoned with ginger, garlic, and garam masala to enhance its flavor.
Ingredients
Medium sized potato-2
Onion- 1 chopped finely
- To Grind:
Pottu Kadalai – 1 tablespoon
Green chillies – 4
Coconut gratings – 2 tablespoons
Fresh ginger – a small piece
Garlic flakes – 4
Cloves-2
Cinnamon stick – 1 piece
Aniseed (sombu) – 2 tsp
- For Seasoning:
Oil – 4 tbsp
Cardamom – 2
Bay leaves – 2 small pieces
Salt – 1 teaspoon or as per taste
Directions
- 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.
Notes
- 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