Name: Kumbakonam Kadappa
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: South Indian
Ingredients: 1/2 cup moong dal (yellow split gram); 2 medium potatoes, peeled and diced; 1 small onion, thinly sliced; 1 green chili, slit; 1-inch piece ginger, grated; 1/4 teaspoon turmeric powder; Salt to taste; 1 tablespoon oil; 1/2 teaspoon mustard seeds; 1 sprig curry leaves; 1/4 teaspoon fennel seeds; 2 cloves; 1-inch cinnamon stick; 1/4 cup grated fresh coconut; 1 teaspoon fennel seeds; 1 tablespoon roasted gram dal (pottukadalai); 1 green chili; Water, as needed

Kumbakonam Kadappa is a comforting South Indian side dish made with moong dal, potatoes, and a delicate coconut-based masala. Hailing from the temple town of Kumbakonam in Tamil Nadu, this mildly spiced curry is traditionally served with idlis or dosas, making it an essential part of a classic Tamil breakfast spread. With its creamy texture and subtle flavors, Kadappa is both wholesome and satisfying.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

1/2 cup moong dal (yellow split gram)

2 medium potatoes, peeled and diced

1 small onion, thinly sliced

1 green chili, slit

1-inch piece ginger, grated

1/4 teaspoon turmeric powder

Salt to taste

1 tablespoon oil

1/2 teaspoon mustard seeds

1 sprig curry leaves

1/4 teaspoon fennel seeds

2 cloves

1-inch cinnamon stick

To Grind:

1 teaspoon fennel seeds

1/4 cup grated fresh coconut

1 tablespoon roasted gram dal (pottukadalai)

1 green chili

Water, as needed

Directions

I start by washing the moong dal and cooking it with turmeric until it’s soft, then mash it lightly.

Next I boil the diced potatoes until they’re tender and keep them aside.

I grind the coconut, fennel seeds, roasted gram dal, and green chili with a little water to a smooth paste.

In a heated pan, I add oil and let the mustard seeds splutter. Then I add curry leaves, fennel seeds, cloves, and cinnamon.

I sauté sliced onions, grated ginger, and the slit green chili until the onions become soft and translucent.

I add the cooked dal and boiled potatoes to the pan and give everything a good mix.

Next, I stir in the ground coconut paste and add water to get the consistency I like, then bring it to a gentle boil.

I let it simmer for about 5–7 minutes so all the flavors can meld together perfectly. Finally, I add salt to taste.

I serve it hot with idli, dosa, or even poori.

Servings and timing

Servings: 4 servings

Prep Time: 15 minutes

Cooking Time: 25 minutes

Total Time: 40 minutes

Calories per serving: 180 kcal

Variations

I sometimes add a few garlic cloves to the masala paste for extra flavor.

For a spicier version, I use more green chilies or add a pinch of black pepper powder while simmering.

I’ve also tried using sweet potatoes instead of regular potatoes for a unique twist.

If I’m out of roasted gram dal, I substitute with cashews for a creamier texture.

Storage/Reheating

I store any leftover Kadappa in an airtight container in the fridge for up to 2 days. When I reheat it, I add a splash of water to adjust the consistency, as it tends to thicken. I warm it gently over the stove or in the microwave, stirring occasionally to prevent sticking.

FAQs

What is Kumbakonam Kadappa traditionally served with?

I usually serve it with soft idlis or crispy dosas, but it also goes great with poori or rice.

Can I make this dish without coconut?

While coconut gives Kadappa its signature flavor, I’ve made it without it in a pinch. The taste changes slightly, but it’s still delicious.

Is Kadappa spicy?

Not really. It’s mildly spiced and quite gentle. I like to adjust the chili based on who I’m serving it to.

Can I use other dals instead of moong dal?

Moong dal gives it the soft texture and light flavor that I enjoy, but masoor dal or toor dal can be used as substitutes.

Is Kumbakonam Kadappa vegan?

Yes, it’s completely plant-based and naturally vegan, which makes it a healthy choice for a variety of diets.

Conclusion

Kumbakonam Kadappa is one of those recipes I keep coming back to for its simplicity and soul-soothing flavors. It’s easy to make, light on the stomach, and packed with South Indian tradition. Whether I’m planning a special weekend breakfast or just want something warm and nourishing, this dish never fails me.

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