Thursday, November 29, 2012

KADAPPA – A new friend of Dosa and Idli


In our food culture, chutney and sambhar become the common dip of dosa and idli. Apart, if a new accompaniment comes in unique taste that has to welcome by us. Thus Kadappa is a best example.

Kadappa is a dish from Kumabakonam and this place is most famous for delicious variety food corners and hospitality. Moong dal (Passi Paruppu) is prominently used in food here; reason moong dal is abundantly growing in Cauvery river belt. Kadappa is made out of moong dal and it’s like ordinary sambhar version but special masala flavour and taste made huge fans for Kadappa.

Kadappa can prepare by anyone at home those who have flair of cooking. Let’s start now….

First boil the moong dal till it mash well. In hot oil, fry the sliced onion and carrot roundels along green peas for few minutes. Stir by adding turmeric powder and pour enough water to boil the vegetables. Make a slight paste out of grated coconut, cloves, saunf, cinnamon, Khus khus, garlic, green chillies, fried gram and ground nut and add in boiled vegetable mixture. Reduce the flame then add tomato cuts and salt. Once the mixture starts roll boil, add boiled moong dal and wait till roll boil well. Take it away from heat; throw some curry leaves and coriander leaves on top. 

Now the most delicious and flavourable Kadappa is ready.  Best alter dip for sambhar and chutney in count of high taste.

Endeavor the new try…..

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