Wednesday, December 27, 2017

Thanjavur Kadappa Recipe | Potato Curry from Tamil Nadu | Gluten Free and Vegan Recipe

Thanjavur Kadappa Recipe

Hi Supermoms,

The good news is that the  world has starting  recognising 'Real Indian Food' and it's greatness. There are so many regional delicacies that have been passed down generations. So much of thought has gone into the creation of such recipes. It is so interesting to note that mostly these recipes use the seasonal ingredients or rather uses ingredients that are native to that region. 

Sambar and chutneys are  popular and tasty side dishes to South Indian tiffins but there are so many kinds of side dishes that are still to be explored. Each district in Tamil Nadu has it's own special dishes and you will get to know of them only when you meet people from those districts. 

I have been on the look out for such amazing dishes that are a part of family meals but not much has been shared about these dishes or recipes. As my husband is from Thanjavur ( some family members still live there ) , I am lucky to get access to some great recipes from there. 

When my Mother-In -Law came to stay with us, she shared so many recipes with me and this kadappa is one among them. Due to my travels and later  Diwali preparations completely forgot to update this Kadappa recipe. 
My Mother -In -Law Prema  cooking
One of my instagram readers had asked me if I will be sharing the detailed recipe of the kadappa and so here I am sharing the recipe with you all.

Just a handful of ingredients and a few minutes of cooking, your brand new  side dish for Idli, Dosai , poori or chapathi will be ready.  I made mini mint pooris and served the kadappa along with it. 

Thanjavur Kadappa  :

Recipe Courtesy : Mrs. Prema

Preparation time : 10 minutes
Cooking time : 20-25 minutes
Serves : 4-6
1 cup = 250 ml cup

Ingredients :

2 potatoes ( peeled, boiled and roughly crumbled)
1 large tomato ( finely chopped)
1 large onion ( sliced thinly)
5-6 green chillies ( sliced lengthwise)
1/4 teaspoon turmeric powder
1 teaspoon chickpea flour /besan/kadalai maavu
salt to taste

For roasting and grinding ( masala):

1 teaspoon poppy seeds
1 bay leaf
3-4 cloves
1" cinnamon stick
1/2 teaspoon fennel seeds
1 teaspoon roasted gram/pottu kadalai 
1/4 cup coconut ( chopped) 

For tempering :

2 teaspoons oil ( I use sesame oil)
1/2 teaspoon mustard seeds
5-6 curry leaves ( roughly torn) 

For garnish:

finely chopped cilantro leaves 
1 teaspoon lemon juice

Method :

1. In a pan, dry roast the ingredients given for roasting and grind it to a smooth paste using 1/4 cup water.

2. Heat a pan with oil and temper with ingredients given for the same.
3. Now add the green chillies, onions and tomatoes.

4. Add turmeric powder, salt and fry over low flame till the tomatoes become mushy. 
5. Add the crumbled potatoes and 1/2 cup of water.

6. Now add the ground masala and another 2 cups of water.
7. Cook partially covered for 10 minutes over low flame.
8. When the kadappa is simmering, mix the besan/chick pea flour with 1 tablespoon of water.

9. Add it to the kadappa and allow it to simmer for another 10 minutes.
Chef tip : Adjust water levels. This gravy can be little watery. 

10. Switch off and garnish .  

Delicious Thanjavur Kadappa is now ready to be served with your tiffin. 

Thanjavur Kadappa Recipe

Happy Cooking !

With love,


1 comment :

  1. Hi Uma, I'm from Thanjavur currently living in UK. We make kadappa using Moong dal(boiled and mashed) instead of besan and add lemon juice at the end. Rest is the same. Have you visited Thanjavur? Love your blog, first time commenting though. Keep up the good work. Many thanks, Anitha


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