Kadappa

Kadappa

Kadappa is a special type of kurma / chutney that is served as an accompaniment to Idlis and Kal Dosas in and around Thanjavur District. These are very popular around Kumbakonam, Mayiladuthurai surroundings and every petty restaurant /hotel/ road side shop carry this item which is not only enjoyed by locals but also preferred by visitors to these towns. Some call it chutney while some go with sambar but mostly they are termed as Thanjavur Kadappa, which is primarily a kurma preparation with potato but includes lentils and resembles a thick coconut stew.

Ingredients-1 
3 nos Green chili
5 nos Coconut pieces
2 tsp Poppy seeds (khus khus)
¼ tsp Saunf
2 nos Cloves (Grambu)
1 no Cardamom (Elakkai)
1 no Cinnamon stick (small) (Lavanga pattai)

Ingredients-2 
¼ cup Split green gram (Payaththam paruppu)
2 nos Onion ( chopped)
 ¼ no Tomato (chopped)
 ½ tsp Ginger garlic paste
 1 no Potato (cubed)
 ¼ cup Mixed vegetables (cubed, carrot and beans)
 2 tsp Coriander powder
 1 no Bay leaf (brinji ilai)
 ¼ tsp jeeragam
 2 nos Green chili (slit open)
 1 tsp Salt (or to taste)
 3 tsp Oil
 3 stks Coriander leaves (chopped for garnishing)
 4 nos Curry leaves (for garnish)
 

Method

Grind all ingredients from table-1 ( green chili + coconut + khus khus + Saunf + grambu + Elakkai+ Lavanga pattai ) using little water to fine paste and keep aside.

Soak split payaththam paruppu for few minutes, wash and pressure cook till soft and keep aside. Boil the cubed veggies (potato + carrot + beans) and keep aside. Heat oil in a sauce pan, splutter the jeeragam and toast the bay leaf. Add the chopped onion and green chili and fry till translucent. Add the ginger garlic paste and tomatoes and cook till slightly soft. Now add corainder powder and saute with the onion till the oil separates. Dilute the mashed dal with 1 cup of water and add it to the masala along with cooked veggies, ground coconut paste and salt. Bring it to one boil and let it simmer for 5 minutes over low flame. Garnish with fresh coriander and curry leaves. Serve with steaming hot idlis, kal dosais, iddiyappam and appam.
Traditional kadappa is made with potato and lentil in coconut gravy, which looks pale white as  it does not include turmeric, chili powder and any other sour content like curd, tomatoes and lemon juices. But I’ve included little tomatoes and few other veggies to suit my taste. Thanjore Brahmin community also prepare the same dish but excluding onion and garlic.

rajappa
28 June 2008

Sprouted Moong Dal Idli

Sprouted moong idli

These have a strong moong taste which takes a while to get used to. So give it a couple of chances. Serve with a hot bowl of sambar or your choice of chutney and you have a hearty breakfast.

Ingredients:

1 cup urad dal
2 cups idli rava (or 2 cups rice, soaked, dried and coarsely powdered)
1 cup sprouted moong
4 green chilies
1/2 tea spn ginger
SaltMethod:

 

 

Make idli batter with urad dal, idli rava and salt as explained in this post. Keep the batter overnight for fermentation.Next day, just before steaming idlis, grind sprouted moong with green chili paste and ginger. Do not use much water. Do not make the paste very smooth, it should be a bit coarse.

Mix the paste with batter. Steam the idlis.

Serve hot.  Serves : 4-5
 

 

 

Preparation time : 20mins (excluding the idli batter preparation time)

PS: Do not attempt this if your idli batter is not fermented well. These idlis are slightly harder than the plain idlis, so if the fermentation has not happened well, the idlis become rock hard. 

** recipe sent by Ramesh on 29 march 2008

முளைகட்டிய பச்சைப்பயறு கூட்டு

Reqd

 தேவையானவை

பச்சைப்பயறு முளைகட்டியது  – 1 கப்

வாழைக்காய் (அ) உருளைக்கிழங்கு (அ) பூசணிக்காய் (அ) பரங்கிக்காய் – 1/2 கப்

துருவிய தேங்காய் – 1 கப்

தனியா – 1 டேபிள்ஸ்பூன்

பெருங்காயம் – சிட்டிகை

சிகப்பு மிளகாய் – 3 அல்ல்து 4

புளி கரைத்தது – 1 டேபிள்ஸ்பூன்

கடுகு – தாளிக்க

கறிவேப்பிலை 6-8 தழைகள்

எண்ணெய் – கொஞ்சம்

உப்பு – தேவைக்கேற்ப

செய்முறை

எண்ணையை சூடாக்கி, தனியா மற்றும் மிளகாய் போட்டு வறுக்கவும்.

தேங்காய், புளி, உப்புடன் சேர்த்து இதை அரைக்கவும்.

பிரஷர் குக்கரில் பச்சைப்பயிறு, வாழைக்காய் போட்டு வேக விடவும். (ஏதேனும் ஒரு காய் போதும்)

வாணலியை சூடாக்கி, வேகவைத்ததை போட்டு தண்ணீர் விட்டு கொதிக்க விடடவும். கொதி வந்ததும், மசாலா விழுதை போட்டு மீண்டும் 6-7 நிமிஷங்களுக்கு கொதிக்க விடவும்.

கடுகு, கறிவேப்பிலை தாளித்து இதில் சேர்க்கவும்

சாதம், அல்லது சப்பாத்தி, இட்லி, தோசையுடன் சேர்த்து சாப்பிடலாம்.

(ரமேஷ் அனுப்பியது)

1 feb 2008  1-00PM

Moong Dal Soup

1/2 cup moong dal (sprouted preferred)

1 tsp ghee

1 tbsp tamarind paste,  4 clove garlic, 1/4 cup Methi keerai chopped

1/2 tsp jeera, salt

Method

Steam dal with Methi keerai in 3 cups of water.

Add tamarind paste and blend in a mixie.

Add salt to taste.

Heat ghee in a saucepan, put jeera and when it splutters add garlic.

Pour it over the Dal and simmer for 5 minutes

rajappa

01-10-2006