Kumbakonam Kadappa

 Kumbakonam/Thanjavur kadappa recipe, is one of the famous side dish popular in the Thanjavur and kumbakonam places. It is gravy based side dish and goes well with dosai, idly . It is made very often at home and also in restaurants. Try this authentic kadappa recipe and leave your valuable comments !. 

Serves : 2 people

INGREDIENTS:

TO GRIND TO PASTE:

Fresh coconut - Few pieces ( as shown in the pic)

Pottu kadalai - 1.5 tablespoon

Coriander leaves - a handful

Ginger - small sized

Garlic - 3 pods

Green chilli - 1 to 2 no.s

Fennel seeds - 1 teaspoon

OTHER INGREDIENTS:

Onion - 1/2 cup chopped

Potato - 1 large sized

Moong dal - 1/4 cup

Mustard - 1 teaspoon

Cinnamon - small sized

Clove - 1

Fennel seeds - 1/2 teaspoon

Curry leaves - as required

Coriander leaves - for garnishing

Oil - 1 tablespoon

Ghee(optional) - 1 teaspoon

METHOD:

1. Grind the items mentioned in the "To grind" section to a smooth paste.

2. Boil Potato well and mash it. Also boil moong dal in pressure cooker and mash it well.

3. In a pan, add some oil. Add mustard seeds, cinnamon, clove, fennel seeds and curry leaves.

4. Now add onion and fry for sometime. Add, boiled potatoes. Mash them well and mix. Add the cooked moong dal and mix. Now add required salt and also the coconut paste, which you prepared in step 1 . Stir well for 1 to 2 minutes, till the raw smell  is gone. Now add water to your desired consistency and boil for 1 to 2 minutes . Also, you can add a  teaspoon of ghee for flavor. It is purely optional. Garnish with coriander leaves Add few drops of lemon juice for a tangy flavor. Serve hot with dosai or idly

5. Please find below the video description of the recipe !!

 

Foxtail Millet/Thinai Dosai

 Try this crispy and tasty foxtail millet dosa. 

INGREDIENTS:

Foxtail Millet/Thinai - 3 cups

Whole White Urad dal - 1 cup

Idly Rice - 1 cup

Fenugreek seeds - 1 to 2 teaspoons

Salt - as required

METHOD:

1. Soak Thinai and Idly rice separately overnight for 4 to 5 hours. 

2. Soak whole white urad dal and fenugreek seeds for 2 hours. 

3. Grind Thinai, white urad dal, idly rice, fenugreek seeds, salt in to a smooth dosa batter. Make dosa in Iron pan, to get a tasty and crispy dosa. Serve with any chutney of your choice !! 

Kothu Parotta using leftover chappathi

 Try this tasty breakfast recipe using the left over chappathi from the day before. 

Preparation Time: 10 minutes

Cooking Time: 10 minutes

Serves - 2 people

INGREDIENTS:

Chappathi/Rotti - 5 to 6 no.s 

Onion - 1/2 cup chopped fine

Tomato - 1 medium size chopped fine.

Ginger garlic paste - 1 teaspoon

Salt - as required

Turmeric powder -1/4 teaspoon

Red chilli powder - 1/2 teaspoon

Garam masala - 1/2 teaspoon

Coriander leaves - for garnishing

Lemon juice - 1/2 teaspoon

SEASONING:

Oil - 1 tablespoon

Mustard - 1/2 teaspoon

Fennel Seeds - 1/2 teaspoon

METHOD:

1. Chop yesterday's chappathi/rotti in to small pieces. 

2. In a  pan, add oil. Add mustard seeds and fennel seeds.

3. Now add onion and fry till they change color. Also add ginger garlic paste and fry for a minute. 

4. Now add chopped tomatoes and fry till they turn mushy. Also, add salt, turmeric powder, red chilli powder and garam masala and fry till the raw smell of the masala is gone. Now add chappathi/rotti pieces and mix well.

5. Now add some lemon juice. Garnish with coriander leaves. Serve hot.