KUMBAKONAM KADAPPA RECIPE/கும்பகோணம் கடப்பா-SIDE DISH FOR IDLI DOSA

Kumbakonam Kadappa as the title says, it is a very famous side dish recipe for idli, dosa in Kumbakonam, Thiruvarur & Thanjavur district, Tamil nadu. It tastes more like kurma but its consistency is between sambar and kurma. I have tasted this once in Sendhil’s uncle’s house in Kumbakonam.

Long back I tried two versions & posted here too. But this recipe is the authentic, restaurant style one from Chef, Master Ravi of  the famous “Vaasan cafe”, Thiruvarur, Kumbakonam. I took this recipe from Aval vikatan Magazine. Last month I prepared this when my in-laws were here. We all loved it & relished with idli. I have tried this many times after that.

The color of kadappa is usually white. In some hotels/restaurants, they make with or without tomato, carrot. Even the recipe given the book had carrot and tomato. So I tried two versions. Hope U can find the difference in color in pictures. Do try any based on your liking. I am sure you’ll love this mildly spiced, kurma like gravy for idli, dosa. Procedure seems a bit lengthy. But its worthy to try. Lets see how to make restaurant style kumbakonam kadappa recipe with step by step pictures.

Kadappa with tomato & carrot

Kumbakonam/Thanjavur kadappa recipe

Kumbakonam/Thanjavur kadappa recipe - Authentic recipe from a chef. A tasty side dish for idli,dosa!

Cuisine: Indian

Category: Side dish

Serves: Serves 4

Prep time: 20 Minutes

Cook time: 20 Minutes

Total time: 40 Minutes

INGREDIENTS
1 cup - 240ml

To pressure cook Yellow moong dal - 1/4 cup Potato - 1 no Water - as needed Oil - a drop To powder Cinnamon - 1 inch piece Fennel - 1/2 tsp Garlic cloves - 5 nos To saute Oil - 1 tsp Green chilli – 4- 5  Fried gram dal /Pottukadalai – 2 tsp To grind with above Grated coconut - 1/4 cup Khus-Khus/Poppy seeds - 1 tsp Soambu/Fennel seeds - 1 tsp Garlic cloves - 5 nos Ginger - 1 inch piece To temper & saute Oil - 2 tbsp Cloves - 2 nos Biryani leaf / bay leaf - 1 no Star anise - 1 no Small onion - 10 nos OR Big onion - 1  Garlic cloves - 10 nos Tomato – 1 no (optional) Curry leaves - few Carrot - 1 no (small,optional) Mint, coriander leaves - 2 tbsp Lemon juice - few drops

HOW TO MAKE KADAPPA - METHOD

Pressure cook moong dal adding required water & a drop of oil. Keep a whole potato inside it. Cook them for one whistle in low flame. Remove, peel the potato skin & cut into cubes. Mash the dal & set aside. In a kadai, heat a tsp of oil & saute the green chillies & fried gram dal. Take this in a mixie jar & add grated coconut, ginger, garlic cloves, poppy seeds & fennel seeds. Grind everything to a smooth paste adding required water. Set aside. Crush the cinnamon, fennel & garlic cloves & set aside. In the same kadai, heat 2 tbsp of oil. Saute cloves,star anise,cardamom and biryani leaf. Now add the crushed cinnamon powder. Then add onions, garlic cloves & saute till transparent. Now add tomatoes & saute for a minute. No need to become mushy. Adding tomato & carrot is optional. Add sliced carrots, saute well. Add water to cook the carrots and cover cook for few minutes. After the carrots are cooked well, add the ground coconut paste and cooked moong dal. Boil for sometime. Check for salt. Add the potato cubes, allow the gravy to boil till thickens slightly.  Before removing, add the chopped coriander and mint leaves. Give one boil and switch off the flame. Add lemon juice and Serve with hot idlies !

I served it with Oats Barely idli !

Note

This gravy would thicken after it cools down.So make it slightly watery. Adding tomato & carrots are optional. I have not seen them in the kadappa I tasted in kumbakonam restaurants. But I added as it was mentioned in the recipe. To make it white, omit tomato & carrots. Add more green chillies if you want it more spicy.

Enjoy this Kumbakonam kadappa for idli,dosa with  Kumbakonam degree coffee !

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HOMEMADE GARAM MASALA POWDER RECIPE-PODI RECIPES

Nowadays Garam masala powder has become an important ingredient in cooking like salt & chilli powder. So I buy it every month along with other groceries without fail. But once I wanted to prepare at home and see the output. I have never thought, homemade Garam Masala Powder tastes and smells sooo good equivalent to store bought ones. Its so easy and comes out with superb flavour.

As you all know, there are many varieties of Garam masala powder. People in Karnataka, Kerala, Punjab and Gujarat have their own style of making. Soon I’ll share those recipes from my friends. This is just a general version of making garam masala powder at home for beginners. I have given only limited quantity of ingredients. 

If you like this recipe, you can make in bulk and store it in an air tight box. Just a tsp of it would be enough to make a flavourful gravy. I tried this recipe after referring some store bought masala packets and my cookbook. I used red chillies in this recipe. So it tastes mildly spicy too. It smells & stays good for months when handled with care. U can also refrigerate but it may not be necessary.

Here is a picture of ingredients I have used in this recipe. Hope you’ll try and like this recipe.

Homemade Garam Masala Powder Recipe

How to make Garam masala powder at home - Cooking essentials

Cuisine: Indian

Category: How to's

Serves: 1/3 cup

Prep time: 5 Minutes

Cook time: 5 Minutes

Total time: 10 Minutes

INGREDIENTS

Dhania - 2 tbsp Cumin - 1 tbsp Pepper - 1 tbsp Cardamom - 6 nos Cinnamon - 2 long sticks (finger size) Cloves – 8 nos Fennel or aniseed – 1.5 tbsp Bay leaves - 1 no Star anise - 1 no Nutmeg - 1/2 no (Break into small pieces before roasting) Red chillies - 6 nos (adjust) Dry ginger powder - 1/4 tsp Kasuri methi - 1 tsp Caraway seeds ( black jeera) - 1/4 tsp (optional) Turmeric powder - 1 tsp Hing – 1/4 tsp Salt – as needed

HOW TO MAKE GARAM MASALA POWDER - METHOD

Break the nutmeg into small pieces. Pinch the red chillies. Dry roast all the ingredients given above in medium flame till you get a nice aroma without changing the color. Take care you don’t burn them. U can also roast them individually. Grind everything to a fine powder adding salt after it cools down. No need to sieve. Store in an air tight box after it cools down completely. Use a clean spoon every time and close the box tightly after use to retain its smell.

Note

U can use a small piece of dry ginger if you don’t have its powder in hand. In that case, break the ginger into very small pieces before roasting. Grind only after all the ingredients cools down completely else small lumps may form. For variations,u can omit red chillies. U can also try adding few black stone flowers/Kalpasi and one Marati moggu for more flavor.

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PURPLE CABBAGE/RED CABBAGE SALAD RECIPE

This post was lying in my drafts for long time.As i mentioned in my Purple Cabbage Poriyal recipe, i tried poriyal and salad with this cabbage for the first time.I must thank my friend Shalini for telling this simple and easy Indian style salad recipe.It was very nice and we just loved its crunchy taste.The same recipe can be followed for Red Cabbage too.U have to consume this salad immediately to enjoy its Fresh,crunchy taste.As u all know,Purple Cabbage is loaded with Anti oxidants which helps the body to fight against diseases and also makes our skin clear & flexible .I have used Olive oil and pepper powder for salad dressing.U can also try adding Roasted & chopped Almonds or ground nuts to make it more crunchy with nutty flavour.By this way,kids may like it.

Purple Cabbage Salad Recipe

Purple Cabbage Salad – Easy,Colorful,healthy salad recipe !

Cuisine: Indian

Category: Salad

Serves: Serves 2

Prep time: 10 Minutes

Cook time: 5 Minutes

Total time: 15 Minutes

INGREDIENTS

Purple Cabbage - 1/2 cup Carrot - 1 no (small) Big onion - 1 no Sweet corn – a handful (optional) Tomato (Deseeded) - 1 no Coriander leaves- a tbsp (optional) Pepper powder - as needed Olive oil – 2tsp Lemon juice – few drops Salt - as reqd

METHOD

Wash and chop all the vegetables into thin long strips. In a bowl,take olive oil,salt,Pepper powder and lemon juice.Mix well. Now add all the chopped vegetables.Mix well and serve immediately. Add sweet corn and coriander leaves to make it more colorful and flavourful..

Note

I used white pepper powder here.U can use black pepper powder too. Use deseeded tomato.I used Bangalore tomato in this recipe.

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Thandai Recipe - Maha Shivaratri Prasadam Recipes, Holi Recipes

Maha Shivaratri 2024 falls on 8th of March. So I thought of sharing this yummy, healthy Thandai as Shivratri prasad recipe which is famous in North India.We South Indians, usually make Sweet puttu with rice flour and jaggery on this day. This time I tried thandai as well as arisi vella puttu for a change. Please find the updated Sweet puttu recipe here if interested.

For this recipe, I referred  Sanjeev kapoor and Tarla dalal’s site. I just combined both the recipes and tried. It was very tasty. We loved it a lot. I have used Melon seeds and other nuts & spices. If you don’t have them in hand, you can make it very simple by making Thandai powder using almond, Cardamom, fennel seeds and peppecorns. I used Rose essence instead of Dried rose petals. I read bhang is mixed with this drink. But this one is bhang free/ no alcohol drink. 

Do offer this healthy, tasty drink for Maha Shivaratri and get the blessings of Lord Shiva!!

Thandai recipe

Thandai recipe for Maha shivratri prasadam

Cuisine: Indian

Category: Dessert

Serves: 3

Prep time: 2 Hours

Cook time: 20 Minutes

Total time: 2H20Minutes

INGREDIENTS

To soak in water Almond/Badam - 8 nos Cashews - 4 nos Pistachios - 6 nos Poppy seeds - 1 tbsp Melon seeds - 1 tbsp Water - as needed To powder Green cardamom - 3 nos Fennel seeds - 1 tsp Peppercorns - 10 nos To boil Milk - 1/2 liter (500ml) Sugar -1/3 cup Saffron - to garnish Rose essence – few drops Or Dried Rose petals – few

HOW TO MAKE THANDAI - METHOD

Soak all the nuts, poppy seeds, melon seeds in water for two hours. Grind it to a smooth paste adding the required water. Boil milk , add sugar, dissolve and set aside. Add the ground paste to the milk and boil for 3-4 minutes in medium flame. Now grind the ingredients given under “To powder”. Mix this powder to the milk and boil for a minute. Add few drops of rose essence and mix well. Let it cool down well. After it completely cools down, strain the milk and discard the residue. Refrigerate for 3-4 hours or overnight and serve chilled !

Note

Skip melon seeds if you don’t have. Poppy seeds and badam is more important. Poppy seeds is the best coolant too. Adding rose essence gives a nice flavor. So please add it Pepper corns gave a mild spicy taste to the milk. Do not add more.

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GUJARATI THALI RECIPES- Dal, Sev Tamatar Curry, Kadhi, Green Chilli Pickle

In the above Gujarati thali recipes picture, I have plated Rice, Methi thepla, Moong Dal khichdi, Dahi kadhi, Gujarati Sev Tameta nu Sak / Sev and Tomato Curry, Green chilli pickle, Masala chaas, Oven roasted papad & curd.

Gujarati recipes were in my try list for long time. As I had bookmarked Gujarati Kathiyawadi thali from Ezcookbook, I thought of trying them and share it for their event. 

Last weekend, I prepared all these recipes for the first time and everything came out very well. In this post, I have shared the recipes of few dishes. I have made a separate post for Sukhdi/Gud papdi, Khichdi and Masala chaas recipe. 

For this Gujarati thali, I chose simple and authentic Gujarati recipes that needs very less chopping, less oil and moreover all these are No onion No garlic No coconut recipes. I took nearly one hour 30 minutes to prepare them. I followed my own recipe for thepla. While cooking, I found Hing and Jaggery are widely used in all their dishes. Most of them are tomato based gravies. Thank you Ishita for these wonderful recipes. We thoroughly enjoyed Gujarati food in my home.

Do check out my other Gujarati recipes

Dabeli recipe

Batata poha

Shakkar para

Gujarati thali

Gujarati recipes - Methi thepla, Dal khichdi, Dahi kadhi, Gujarati Sev Tameta nu Sak / Sev and Tomato Curry, Green chilli pickle, Masala chaas and Oven roasted papad. 

Cuisine: Indian

Category: Lunch

Serves: Serves 2

Prep time: 20 Minutes

Cook time: 70 Minutes

Total time: 90 Minutes

Gujarati dal tasted mildly sweet. I have used peanuts in this recipe which was the highlight. The crunchy peanuts while eating gives a nice taste. So do not avoid Peanuts when you try this recipe. The consistency of dal should be slightly watery than punjabi dal as Ishita mentioned. But I made it thicker to suit my family’s taste. We loved it!

Tamatar sev curry was a nice combo for thepla. It was mildly tangy and addition of sev made it more tasty. I used MTR Sev, store bought ones. It was slightly thicker than the usual sev. We had this curry as an accompaniment for curd rice too..

I prepared Kadhi  as an accompaniment for moong dal khichdi. It was very nice. We also had this  mixing with plain rice and roasted papad.

Last but not the least, here comes my dish, Green chilli pickle. I made it specially for me as Sendhil is not fond of pickles. It had a very different taste. As I tasted it instantly, I felt it more spicy. I think it will take another 3-4 days to get soaked and for the flavour to get balanced. I had it with curd rice and thepla. It was yummy.

Enjoy making Gujarati thali in your home.U’ll love its taste . 

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Ulutham paruppu sadam, Ellu thuvaiyal, Avial recipe -TIRUNELVELI LUNCH MENU

உளுந்து சாதம் , எள்ளு துவையல் , அவியல் - Urad dal rice, Sesame seeds chutney and mixed vegetable curry is a famous lunch combo in my native place, Tirunelveli/ Nellai. We usually prepare this lunch menu for teen aged girls during their puberty. On those 5-7 days, these dishes will be in their menu for sure. I have used black urad dal here. You can use white urad dal or split ones too. 

Ulundhu paruppu sadam / Ulundu sadam is for strengthening the bones and nerves, Ellu thuvaiyal is to flush out the toxins from Ovaries giv,es a good amount of calcium and Avial/Aviyal to include the goodness of all vegetables. We never make this rice without this thogayal and avial. Its a very tasty and flavourful meal combo. 

My mom makes it at least twice in a month when we were teens. Mom usually makes this with split white urad dal. But I used whole black ones with skin as it is considered to be more healthy. I tried this menu last weekend for the first time. Sendhil loved it a lot. People from South ( Madurai, Tirunelveli) must have known about this lunch menu very well.

 
Girls, do try this authentic, healthy Nellai style lunch menu for your family. Everybody will love it.

Urad dal rice & Sesame seeds thuvaiyal

Urad dal rice/Ulundu sadam & Sesame seeds/Ellu thuvaiyal recipe

Cuisine: Indian

Category: Lunch menu

Serves: 2

Prep time: 10 Minutes

Cook time: 20 Minutes

Total time: 30 Minutes

INGREDIENTS

URAD DAL RICE Rice - 1 cup Black or white urad dal - 1/2 cup Grated coconut - 1/4 cup Garlic cloves - 20 nos Salt - as needed Water – 4 cups SESAME SEEDS THUVAIYAL Black or white sesame seeds - 3 tbsp Red chillies - 5-6 nos Tamarind - Small gooseberry size Salt & water - as needed Oil - 2 drops

METHOD

URAD DAL RICE In a kadai or cooker base, add a tsp of oil and roast the urad dal for 3-4 minutes till you get a nice aroma. Add this to the rice and wash them. In a pressure cooker, take the washed rice and dal. To this, add garlic cloves, grated coconut, salt & the required water. Pressure cook for one whistle in low flame. It looks mushy initially but it turns fluffy as it cools down. So this water quantity should be added else urad dal won’t be cooked well. SESAME SEEDS/ELLU THUVAIYAL In a kadai, dry roast the sesame seeds till it splutters. Do in medium low flame. Make sure it don’t burn because thuvaiyal will taste bitter if you burn them. It takes nearly 3-4 minutes. Do it patiently. Remove in a plate. Wash the seeds through a sieve. Muds will settle down. (Washing is optional) To the hot kadai, heat a tsp of oil and roast the chillies. Soak tamarind in very little water. In a mixie jar, take the sesame seeds, tamarind, red chillies & salt. Grind it to a smooth, thick paste adding the soaked tamarind water. Remove and serve with rice. Please click this link for Tirunelveli style Avial recipe.

Note

Use white urad dal in place of black dal. Broken / split or whole variety, anything would be fine. Ellu thuvaiyal can be made using different methods. I’ll soon post the version with coconut & garlic which we make for idli, dosa.

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INSTANT KADALAI MAAVU BONDA RECIPE | TEA KADAI BONDA | TEA SHOP STYLE BESAN FLOUR BONDA

I love this instant bonda recipe which is fondly called as tea kadai bonda in Tamil nadu that is made of kadalai maavu ( Besan flour). Some people call it as medhu bonda. I wanted to try this tea shop style bonda recipe for long time. Nowadays Raksha asks me to prepare some snacks to munch after coming from school. So I keep searching and thinking about instant snacks recipes. I am trying to make it healthy too by adding vegetables. This besan flour bonda is a very easy and instant bonda recipe.

Usually bondas are made with leftover idli, dosa batter or urad dal, maida. But this version is with besan flour/kadalai maavu. Most of you would have seen these bondas in Tea stalls ( Tamil nadu tea kadai).

 An interesting thing is that it is also called as”South African chilli bites”. Usually I make this kind of bonda with leftover bajji / bondabatter by adding onions. It tastes great only when eaten hot hot ! Do try this recipe for your kids after they come from school. They’ll love it for sure ! U can also make it more healthy by adding vegetables and make it like vegetable bonda. Lets see how to make this instant bonda recipe with step by step pictures.

Instant bonda recipe

Instant bonda recipe with besan flour /Tea shop style bonda recipe

Cuisine: Indian

Category: Snacks

Serves:8

Prep time: 5 Minutes

Cook time: 10 Minutes

Total time: 15 Minutes

INGREDIENTS
1cup - 250ml

To make the batter Besan flour - 1/2 cup Rice flour - 1 tbsp Red chilli powder - 1/2  tsp Green chilli – 1 no (finely chopped) Big onion - 1 no (finely chopped) Curry leaves - few Asafetida / Hing - 1/8 tsp Coriander leaves - few Cooking soda - 1/8 tsp ( a big pinch) Salt and water - as needed Cooking oil - to deep fry

HOW TO MAKE INSTANT BONDA - METHOD

Mix all the ingredients given above except cooking oil. Add water to make a thick paste. No problem if it is slightly sticky. Heat oil, make balls from the batter and deep fry in batches till it turns golden brown. Drain in a tissue paper and serve hot hot. Else it may turn hard.

Note

U can reduce rice flour and try the same. It would be softer. For variations, you can add vegetables like grated carrot and peas.

Enjoy eating hot bonda with coffee/Tea !

TRIED and TASTED BY READERS

Our fellow blogger Sailaja Damodaran tried this recipe and shared this picture with me :)

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Vermicelli Upma Recipe - Semiya Upma Recipe With Vegetables

Semiya upma recipe

Semiya upma recipe (Vermicelli upma) is one of the easy and instant South Indian breakfast recipes. Tamil people make this upma and rava upma at least once in a week ;). I usually make this vermicelli upma adding vegetables and sometimes without vegetables adding tomato, onions alone for guests along with idli or poori.

Cooking semiya / vermicelli perfectly is the trick here. Its cooking time and preparation time is very less. So its ideal to make quick breakfast and not high in calories too. Mostly I use Anil semiya(fine variety) and very rarely I go for MTR or Bambino as they are thick. I feel thick vermicelli would go well for Semiya biryani/Pulao more than upma. Usually the ratio of semiya and water would be 1: 1 for fine vermicelli and 1:2 for  thick variety. Always add the correct water quantity to get soft and non-sticky vermicelli strands. It doesn’t need more oil or salt like rava upma. Yet it tastes great.

Sometimes I pack this for Raksha’s lunch box too. She loves it very much. I don't make any side dish for semiya upma. If you wish, you can make coconut chutney which tastes the best. Bachelors can also try this recipe for breakfast. Your job will become much easier in busy mornings. Ok, Lets see how to prepare semiya upma recipe at home perfectly with step by step pictures and video.

Check out my Rava Upma,  Rava Kichadi,  Rice upma, Fine Vermicelli upma, Wheat rava upma,  Instant upma mix recipes too.

Semiya upma with vegetables 

Semiya upma with vegetables

Semiya upma recipe - Vermicelli upma recipe

Semiya upma |Vermicelli upma recipe with vegetables - Easy, instant breakfast recipe

Cuisine: Indian

Category: Breakfast

Serves: Serves 2 to 3

Prep time: 10 Minutes

Cook time: 10 Minutes

Total time: 20 Minutes

INGREDIENTS

1 cup - 250ml

To temper Cooking oil - 2 tbsp Mustard seeds - 1 tsp Urad dal - 2 tsp Chana dal - 1 tbsp Big onions - 1 no Green chillies - 2 nos ( use 4 for spicy upma) Ginger – 1 inch piece Curry leaves - few Carrot - 1 no ( medium, finely chopped) Green peas - a handful For upma Roasted vermicelli - 2 cups ( I used Anil roasted short vermicelli) Water - 2 cups ( use 1.5 cups water without using vegetables) Salt - as needed Lemon juice - few drops Coconut oil – 2 tbsp

How to make semiya upma with vegetables - METHOD

Slice onions. Finely chop ginger and vegetables. Slit green chillies or finely chop it and set aside. In a kadai, heat oil and temper all the ingredients given above. Saute onions, carrots and peas till vegatables are half cooked. After onions turn transparent, add 2 cups of water and salt. Cover the kadai with a lid. When the water starts to roll boil, check for taste.  If Cover cook till carrots and peas get cooked.  It takes 3 minutes maximum in high flame. Now reduce the flame completely and add the vermicelli. Stir well with a fork like ladle. Make sure the level of water and vermicelli are equal. Water should not be excess. Mix well, press it and cover cook for 4-5 minutes in very low flame. By now all the water will be absorbed by the vermicelli. Stir it once in the middle and check if it is cooked by tasting some. If you feel it is very stiff, hard and needs more water, add little more water ( few tbsp or 1/4 cup). Mix well and again cover cook in low flame for 2-3 minutes. Now it will be done. Take a strand of vermicelli and press it. If it becomes mushy, it is cooked well. Lastly add 1 tbsp of coconut oil (if you like) and drizzle few drops of lemon juice. Mix gently and serve hot.

How to make semiya upma

Note

Always add 1:1 cup of water initially for Anil vermicelli. Add more water only if needed. For other thick varieties, 1:2 or 1:2.5 ratio of vermicelli and water would be needed. Addition of vegetables is completely optional. Sometimes I make it plain like rava upma. You can replace lemon juice by one tomato. It would be more colorful too. Serve hot with coconut chutney or sugar. Enjoy !

Vermicelli upma recipe

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