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Kumbakonam kadappa
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Kumbakonam Kadappa

A popular South Indian recipe pairs well with Idli, dosa, poori and chapati
Prep Time15 mins
Cook Time30 mins
Total Time45 mins
Course: Breakfast, Dinner
Cuisine: Indian
Servings: 4 people
Author: Jeyashri suresh


  • 15 Small onion | shallots
  • 3 tsp + 2 tsp Oil
  • ¼ cup Yellow moong dal
  • 1 Potato
  • 1/8 tsp turmeric powder
  • ½ tsp Mustard seeds
  • Curry leaves few
  • Salt as needed
  • ½ cup Water
  • 2 tbsp Coconut
  • 2 tsp Pottukadalai | Roasted gram
  • 8 Cashew nut
  • 2-4 Green chili
  • 1 tsp Fennel seeds| sombu
  • 1 tsp Poppy seeds | khasa khasa


  • In a pan add 3 tsp oil and add the peeled shallots. Saute this till golden brown.
  • Add this to a vessel and add ¼ cup moong dal and 1/8 tsp turmeric powder
  • Add ½ cup water and pressure cook for 3-4 whistles along with a potato.
  • Grind the coconut, fennel, cashew nuts, green chili, roasted gram dal(pottukadalai) into a fine paste. You can add little water while grinding. I didn’t have poppy seeds so didn’t add.
  • Once the pressure cooker is released, peel the skin of the potato and roughly mash it.
  • In a pan add 2 tsp oil and add the mustard seeds and curry leaves.
  • Add the cooked moong onion mixture.
  • Add the roughly mashed potato.
  • Now add the ground paste along with ½ cup – ¾ cup of water.
  • Mix well.
  • Let this boil for 3-4 minutes.
  • Serve this with Idli, dosa| poori | chapathi.



  1. Do not add tomato in kadappa
  2.  You can add finely chopped carrots along with the moong dal and pressure cook.
  3.  Adding whole spices or garlic will give a kurma taste to the Kumbakonam kadappa.