Kadappa (Stew)

kadappa

Kadappa is a famous scrumptious Vegetable Stew. It is a delicious Traditional food and served as a Side dish for Soft Idli, Dosa, Poori, chapati and Idiyappam. It is a simple Gravy which tastes like Kurma. This flavourful Stew is made with cooked Moong dal, Potatoes, Green peas, Carrots, grated Coconut and Spices. It has a mild taste. Here is the video recipe of Kadappa (stew).

Cooking time: 15- 20 minutes

Serves: 7-8

Ingredients

 1 tsp = 5 ml

To prepare Moong dal:

  • Moong dhal – ½ cup (1 cup = 300 ml)
  • Water – 300 ml 
  • Salt – required

To be steam cooked/boiled:

  • Potato (small) – 6
  • Peeled Green peas – 60 grams

To be grinded:

  •  Fennel seeds (Saunf) – 1 ¼ tsp
  • Poppy seeds (Khus Khus) – 1 tsp
  • Cashew nuts – 15
  • Coconut (diced/grated) – (60-80) grams
  • Green chillies – 7 (chopped)
  • Water – 75 ml

To prepare kadappa:

  • Cooking Oil – 1 ¼ tbsp
  • Fennel seeds (Saunf) – ½ tsp
  • Cinnamon – an inch
  • Cloves – ¼ tsp
  • Bay leaves – 2
  • Garlic Cloves – 14
  • Green chillies – 2 (slit)
  • Onions (small size) – 2 (finely chopped) (optional)
  • Tomato (medium size) – 2 (finely chopped)
  • Carrot (medium size)- 2 (finely chopped)
  • Water – 150 ml + 300 ml
  • Lemon (medium size) – ½
  • Coriander leaves – few (for garnishing)

Method

  1. Cook the Moong dal in pressure cooker with water (300 ml) and little required salt (I have used 5 litre stainless steel pressure pan and cooked for 5-6 whistles). Mash the cooked Moong dal.
  2. Steam cook/boil the green peas and potatoes.
  3. Crumble the steam cooked/boiled potatoes using hands.
  4. Grind the Fennel seeds, Poppy seeds (Khus Khus), Cashew nuts, Green chillies and Coconut with little Water (75 ml) to a smooth paste. Ground paste is ready.
  5. Roast the Cinnamon sticks, bay leaves, cloves, Fennel seeds (Saunf), Garlic Cloves, Green chillies, onions (optional) and carrot with the Cooking Oil for a minute, in a Kadai at medium flame.
  6. Add the chopped Tomatoes and water (150 ml) to it and close it with a lid for 6-8 minutes at medium flame.
  7. Add the steam cooked/boiled green peas, mashed Moong dal, crumbled potato and ground paste to it. Mix it well.
  8. Add water (300 ml) and required salt to it and mix it well.
  9. Close it with a lid for 2-3 minutes (until froth appears).
  10. Turn off the flame. Cool the mixture for 2 minutes and then, squeeze lemon over it and mix it well.
  11. Garnish with coriander leaves.

 

 

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