Potato Kadappa - creamy potato lentil korma

Kumbakonam Kadappa:

Kumbakonam, pilgrimage temple city, an ancient city famous for its temple, betal leaf and food. Potato Kadappa is one famous recipe from this ancient town. The recipe is creamy delicious and vegetarian. 

5 Medium potatoes. 
Quarter cup Moong Dhal.
5 Medium green chilies.
3 cloves of garlic. 
2 chilies (optional)

To grind:
Half cup grated coconut, 
1 tsp fennel seeds 
1 tsp roasted bengal gram (potu kadalai) or cashew nut.
3 Medium chilies.

To temper:
2 tbsp of sesame oil or olive oil. 
3 bay leaves. 
1 connamon stick
3 cloves. 
4-5 shallots sliced.


Pressure cook for 5 min on high or microwave the potatoes for 15 min. 
Cook Moong dhal until soft. 
When the potatoes are cooked, peel the potatoes. Dice 2 potatoes into big chunks and mash the 3 remaining potatoes. 
Cook mashed potatoes, dhal, garlic, salt, chilies and diced potatoes by adding 1 cup of water. Cook the gravy for 3-5 mins. 
Grind the coconut, fennel and cashews.  Add the ground paste to the gravy and cook for another 5  min on medium low.
Heat oil in a pan, add spices and shallots and saute until brown. 
Transfer the sauted spices to the gravy.
Garnish with curry leaves and coriander. 
Serve with hot idli or dosa...

- Sangeetha Arivarignan Ganesh


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I started learning cooking from my grandmother, Mrs. Gunaseeli, who gave me her recipes and tips and some measurement tools for making them. The red measuring cup that I use in my recipes was once owned by my granny. My grandmother is very passionate about cooking and travel. She has written many cook books. This blog is one way to document her writing and to make it available for everyone.