Kadappa - For most of them, the name of this dish would make you think about the place in Andhra Pradesh or granite in tamil (even my husband used to tease the name of the dish when he heard for the first time). But for people who are bored with the routine chutneys and sambhar with idli or dosa this dish will surely be a good alternative. It is a kind of kurma with a variation by adding dhal and is mostly served around thanjavur district in tamilnadu. I learnt this preparation my grandma.
1. Moong dhal - 1 cup
2. Onion - 2 finely chopped(big onions)
3. Tomato - 1 finely chopped
4. Potato - 2 (small)
5. Garlic - 10 pods
6. Ginger garlic paste -1 teaspoon
7. Green chillies - 4
8. Cloves - 6
9. Cinnamon - 3 small pieces
10. Fennel Seeds - 2 teaspoon
11. Bay leaves - 1
12. Coconut - 1/4 cup
14. Salt to taste
15. Coriander leaves - for garnish
1. Boil potatoes and cut into small pieces.
2. Boil Moong dhal separately and smash it well.
3. Heat 2 tablespoons oil in a pan and fry half the amount of onions along with green chillies and ginger garlic paste till onion turns golden brown.
4. Grind the fried ingredients along with coconut, fennel seeds, 1 cinnamon piece and 3 cloves to a thick paste.
5. Heat 2 tablespoons of oil in a vessel and add the remaining spices when the oil becomes hot.
6. Add the remaining onions and garlic saute them well.
7. Add tomatoes and when it is almost cooked add the boiled potatoes and mix well.
8. Add the smashed moong dhal and bring it to boil. You can add some water if it is very thick. Cook for 5 minutes.
9. Add the ground mixture and cook for another 7 to 10 minutes.
10. Garnish with coriander leaves