A classic recipe, getting its origin from Kumbakonam and Tanjore side, this recipe got the unusual name "Kadappa".
Before moving on to the narrations, I should mention the source of the recipe - "Puliyogare Travels" by Rakesh Raghunathan, who is a food raconteur, with a deep interest in food history and practices, and its interaction with cultural norms. He is a full time food traveler and a historian. The way he explains the recipe, including its history, significance and background, is amazing. My writing can never do justice to his video explanation.
Why did i chose his version for this recipe? Obviously the history. This recipe is very unique , and got famous because of its history. There may be so many versions for this recipe in so many blogs, but i wanted to try the version from an avid food researcher. Personally, i have tried 5 to 6 versions of kadappa. For some reason, i did not get full satisfaction after cooking. After carefully watching and listing out the ingredients, measurements and Rakesh Sir's method of cooking, I have documented his version here. There are no changes in the ingredients, not even the measurements.
After watching his video, i wanted to just explore why the name Kadappa? There is no specific reason for it, but this recipe was created by Maratha community who ruled the Tanjore kingdom for a period of time. This recipe is neither a sambhar nor a kurma. It can only be called as "Kadappa", a blend of Maratha's (potatoes and other spices) and South Indian community (moong dal). The Thanjavur Maratha Rajas favored Sanskrit and Telugu to such an extent that classical Tamil began to decline. That's why many dishes during their period doesn't have proper Tamil names. For instance, Rasavangi, Pitlai, kadappa etc.. That's why the name was born without any reason.
According to him, many marriages have been stopped if Kadappa was not served along with Rava dosai during the "Jaanavaasam (Evening Engagement before wedding day)". Rava dosa and Kadappa or Idli and Kadappa are the perfect couple, can be called as "ஜாடிக்கேத்த மூடி".
Link for his version : https://www.facebook.com/watch/?v=231114161284465&extid=TjokLR4L6zjSzwWc
Please try to watch his video for getting the real essence of the history behind this dish.
Let's move on to the recipe !
Preparation Time : 30 minutes
Cooking Time : 15 to 20 minutes
Ingredients :
Moong Dal / Pasi Paruppu - 1/4 cup
Potatoes - 4 small to medium
Onion - 2 medium
Tomatoes - 2 medium
Green chilli - depends on the spice, i used 6 since mine has very less spice. adjust accordingly
Salt - as per taste
Water - as required
To Grind :
Grated Coconut - 3 tbsp
Poppy seeds (Khus Khus) - 1 tsp
Fennel seeds - 1 tsp
To Temper :
Bay Leaf - 2
Cinnamon - 2
Fennel seeds - 1/2 tsp
To Garnish :
Lemon juice - juice from 1 lemon filtered
Cashews- 1 tbsp , roasted with ghee
Cilantro
Garlic - 3 to 5 , roasted in ghee ( optional , i skipped)
Refer the below image for your reference :
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| Ingredients for cooking! |
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| Garnish! |
Method :
Do the preparation part :
Pressure cook the moong dal and keep aside. Pressure cook the potatoes , peel the skin and mash it 50 percent. Allow crumbled pieces to remain so that it gets caught in your tongue and you get the opportunity to bite it.
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| Pressure cooked moong dal |
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| Pressure cooked "crumbled-mashed" potatoes |
Slice the onions and green chilis, chop tomatoes.
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| sliced onions & green chilis and chopped tomatoes |
Soak the poppy seeds for 5 to 10 minutes (when you start doing the preparation). Soaking process will help in grinding it to a fine paste. Grind the coconut, soaked poppy seeds and fennel seeds to a very fine paste.
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| Soaked poppy seeds! |
Now the cooking part starts.
In a heavy bottomed pan, add cooking oil. Once hot, add bay leaf, cinnamon and fennel seeds. Let them crackle.
Tempering!
Add in sliced onions. Saute for a minute. Add salt (just enough for onions) and saute until it gets cooked. Be very careful , the onions should not turn brown. Add in green chili's. Saute for a couple of minutes.
Now add chopped tomatoes. Add salt (just enough for tomatoes) and saute it. It doesn't have to become mushy. Let it cook until the raw smell goes off.
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Now add crumbled-mashed potatoes. Add salt (for potatoes). Mix the ingredients well. Add a cup of water, give a gentle mix. Close the lid and let it boil.
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Potatoes , not to be disturbed while mixing!
Once the gravy comes to a quick and gentle boil, add the grounded paste. Allow it to boil. The gravy can be watery (not too much though). If it's thick, the taste won't be good. Add enough water to make it light, without affecting the taste. Once it boils, turn off the flame.
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Add the garnishing - cilantro, lemon juice, ghee roasted cashews.
Garnishing!
Yummmmm......!!!! Pair it up with idli / dosa / rava dosa. Don't make it angry by separating it from it's partner. Trust me... They definitely go together like COPY and PASTE !
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