https://punguskitchen.com

Home
Breakfast
Kumbakonam Kadappa

Start Reading Mode

min

0 0

Ingredients

Adjust Servings:

	For Boiling Dal, Potatoes, and Tomatoes
	½ cup Moong dal
	3, peeled and chopped into medium chunks Potatoes
	2 medium, chopped Tomatoes
	¼ tsp Turmeric powder
	1 tsp Salt
	Water – as needed
	For the Masala Paste
	1 cup Grated coconut
	2 tbsp Roasted gram (pottukadala)
	1 tsp Poppy seeds
	1 tsp Fennel seeds
	6 cloves Garlic
	1 inch piece Ginger
	10 Green chilies
	Water – as needed for grinding
	Optional Garnish
	Fresh coriander leaves – a few sprigs

Bookmark this recipe

You need to login or register to bookmark/favorite this content.

Kumbakonam Kadappa

Name: Kumbakonam Kadappa
Total time: 45 min
Yield: 4 Servings
Cuisine: Indian,Tamil Nadu
Ingredients: Moong dal: ½ cup; Potatoes: 3, peeled and chopped into medium chunks; Tomatoes: 2 medium, chopped; Turmeric powder: ¼ tsp; Salt: 1 tsp; Water – as needed; Grated coconut: 1 cup; Roasted gram (pottukadala): 2 tbsp; Poppy seeds: 1 tsp; Fennel seeds: 1 tsp; Garlic: 6 cloves; Ginger: 1 inch piece; Green chilies: 10; Water – as needed for grinding; Fresh coriander leaves – a few sprigs

Side Dish for Idli & Dosa | Tiffin Special

Features:

Cuisine:

Indian

A flavorful South Indian side dish made with moong dal, potatoes, and tomatoes, simmered in a spiced coconut and roasted gram masala. Lightly mashed to a creamy, slightly chunky consistency, it’s perfect to serve with idli, dosa, or chapati for a wholesome breakfast or tiffin.

45 minutes
Serves 4
Medium

Ingredients

For Boiling Dal, Potatoes, and Tomatoes
½ cup Moong dal
3, peeled and chopped into medium chunks Potatoes
2 medium, chopped Tomatoes
¼ tsp Turmeric powder
1 tsp Salt
Water – as needed
For the Masala Paste
1 cup Grated coconut
2 tbsp Roasted gram (pottukadala)
1 tsp Poppy seeds
1 tsp Fennel seeds
6 cloves Garlic
1 inch piece Ginger
10 Green chilies
Water – as needed for grinding
Optional Garnish
Fresh coriander leaves – a few sprigs

Directions

Kumbakonam Kadappa is a classic South Indian tiffin specialty, traditionally served as a side dish with idli and dosa. This comforting dish combines the goodness of moong dal, tender potatoes, and fresh tomatoes, cooked together with a flavorful masala paste of grated coconut, roasted gram, poppy seeds, fennel, garlic, ginger, and green chilies. The dal and potatoes are lightly mashed, creating a soft, slightly chunky gravy that is rich, aromatic, and mildly spiced. With its subtle sweetness from coconut and gentle heat from green chilies, Kadappa perfectly complements the softness of idlis or the crispiness of dosas, making it an ideal addition to a wholesome South Indian breakfast or tiffin. Garnished with fresh coriander, this dish is not only delicious but also visually inviting, showcasing the vibrant colors of traditional South Indian cuisine.

Here’s an approximate nutritional profile for Kumbakonam Kadappa (per serving, serves 3–4):

Nutrient	Per Serving
Calories	180–220 kcal
Carbohydrates	30–35 g
Protein	6–8 g
Fat	5–7 g
Fiber	4–5 g
Sugar	3–4 g
Sodium	400–500 mg

✅ Notes:

Using less oil reduces fat and calories.
Coconut adds richness and healthy fats.
Moong dal and potatoes provide protein and complex carbs.

Disclaimer: The nutritional information provided is an approximation and may vary based on the exact ingredients, quantities, and cooking methods used. This recipe is intended for general informational purposes only and is not a substitute for professional dietary or medical advice. Please consult a qualified nutritionist or healthcare provider for personalized guidance.

Share It: Let's Cook Together!

Steps

1 Done	Boil Dal, Potatoes, and Tomatoes Rinse the moong dal thoroughly. In a pot, add dal, chopped potatoes, chopped tomatoes, turmeric, salt, and enough water to cover. Cook until the dal is soft and the potatoes are tender. Drain and set aside.
2 Done	Prepare Masala Paste In a blender, combine grated coconut, roasted gram, poppy seeds, fennel seeds, garlic, ginger, and green chilies. Add water gradually and grind into a smooth paste.
3 Done	Cook Kadappa Heat 1–2 tsp oil in a pan over medium heat. Add the masala paste and sauté for 3–4 minutes until aromatic. Add the boiled dal, potatoes, and tomatoes. Using a wooden spoon, gently mash some of the potatoes and dal to thicken the gravy while keeping some texture. Add a little water if needed to achieve a soft, slightly thick gravy. Cook on low heat for 5–6 minutes, stirring occasionally to blend the flavors.
4 Done	Garnish and Serve Garnish with fresh coriander leaves if desired. Serve hot with idli, dosa, or chapati.

Anju Mahesh Kumar

Anju Mahesh Kumar, the creator and passionate food enthusiast behind this recipe blog, is a culinary adventurer who has embarked on a journey to explore diverse culinary traditions and bring a global perspective to the world of food. Hailing from the vibrant land of India and currently residing in the United Arab Emirates, Anju's recipes and insights reflect a fusion of flavors and a deep appreciation for the art of cooking.