Kadappa (potatoes in a coconut-chili sauce)

During the summer holidays after touring a specific location we had planned earlier (Delhi, Agra,Kanyakumari etc), appa would insist on touring the temple towns in Tamilnadu before Sis and I started our new academic year. And the obvious choice is to go to Kumbakonam where there are nearly 100 temples of various gods and goddess. Villages surrounding the town of Kumbakonam has the temples for nine planets in Indian Astrology(Navagrahas).

It is said that you can count atleast 500 temples from Trichy to Kumbakonam.Apart from the visit to navagraha temples, we would visit some specific temples every time so that we would get to know the stories behind formation of each temple and the powers of the presiding deity. Visiting the temples, admiring the architecture and the beauty of the statues of gods and goddess always has a special place in my heart. When I was young, another reason for my eagerness to visit these temples were baby elephants and peacocks in the temples. Each temple would be supporting a li’ elephant according to the Hindu traditions of place of worship and my favorite part was feeding tender coconut to the baby elephants. If it was the monsoon season and if we were lucky we could see the peacocks dance.

Coming to the food part of it, each temple had is special food offered to god and then given to devotees. If it was Iyengar temples, there was this amazing puliyamsadam(Tamarind rice) and in Shiva temples it would be Samba Rice and gothsu. And by going on the temple tour, I had the chance to taste one dish made of potatoes and quite often I would forget the name of the delicacy and will pester my mom to make it when were are back home from the trip to make it with Dosas.

Even now, if I have exhausted all the options of potato masala,chutneys and sambar, I think of making the Kumbakonam Speical Kadappa. It is similar to the usual potato masala made for dosas but its got a twist. The first time I made it for my husband, he instantly liked it as it was something new and tasty.

Ingredients: (Serves-2)

Yellow Potatoes- Medium size- 3

Red onion- 1 small

Green Chilies- 2

Garlic Cloves-2

Salt- to taste

Turmeric Powder- 1/2 tsp

Cooked yellow moong dal- 1/4 cup

Water- 3 cups

Lemon Juice- 1 tbsp

To grind to a paste:

Coconut- 3 tbsp

Garlic cloves-2

Cinnamon Sticks- 2″ pieces (broken into bits)

Roastedgram (Pottukadalai)- 4 tbsp

White Poppy seeds- 3/4 tsp

Coriander seeds- 1 tsp

Green Chilies- 3

To Temper:

Oil- 1 tsp

Cumin seeds- 1 tsp

Curry Leaves- 4

Asafoetida- 1 pinch




Finely chop the onion and garlic. Dice the potatoes into small cubes. Slit the green chilies.

Heat oil in a pan and add asafoetida. When it sizzles, add cumin seeds and curry leaves.Stir fry for a minute. Add chopped onions, garlic and slit green chilies.Stir fry till onions are transparent. Add salt, turmeric powder and cubed potatoes. Saute for a minute-two and add the 3 cups of water. Cover and let it simmer till potatoes are tender. You can also substitute boiled potatoes instead of cooking it on stove top and proceed to other steps.

Grind all the ingredients given  under the section “To grind to a paste”. Use little amount of water and make it to a smooth paste.

When the potatoes are 3/4th cooked, add the cooked moong dal and slightly  mash the dal and potatoes together with a fork/masher, keeping the flame to a medium and simmering at the same time.

Add the ground coconut paste to this potatoes-dal mixture and let it simmer for another 3-4 minutes.

I actually make kadappa like a thick sauce but you can thin it out also adding water, according to your taste.

Switch off. Add lemon juice and stir to mix. Garnish with cilantro leaves.  Serve Kadappa with Dosa or with

Enjoy the fine taste of Kadappa, with cinnamons,poppy seeds mingled with coconut, garlic and potatoes.

This Kadappa goes to Think Spice Think Poppy Seeds Event Organized this month by Food for 7 stages of Life and started by Sunitha.

This kadappa also goes to Suma’s Veggie PlatterSide-Dish theme event.

I am also reposting another recipe, made with poppy seeds, Egg Korma for this event.

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the attachments to this post:

poppy seeds
poppy seeds



5 Comments to “Kadappa (potatoes in a coconut-chili sauce)”

  1. Wonderful recipe. I fell in love with the temples in Kumbakonam on my first visit. They are so magnificent. It was truly a bliss.. would love to go back.. 😉

  2. ruchikacook says:

    Yup, the temples are architectural wonders and the way they have incorporated almost all gods in one place is amazing too. Wonder what scientific reason is behind it.

  3. Jayasri says:

    This is new to me, adding Moong dal!!, next time when I visit kumbakonam I must ask for this Kadappa!!, thanks for sharing!!, yup I should say If you want to visit temples you must visit Tamil Naadu and kerala

  4. vijayanarasimhan says:

    thanks for the kadappa receipe; and that to kumbakonam kadappa; so many people confused with kadappa and given some other receipe; you ve given the exact kumbakonam kadappa; I request you to kidly give me the receipe for kumbakonam koshtu also; thanks a lot; again thanks for the appreciation about kumbakonam since i belong to that place

  5. I got to let you know. I made it last Saturday and it was a hit. I absolutely loved it. Unfortunately, I could not take pics and the curry was all gone, so next time I make it again, I will blog about it. Thanks for the recipe :)

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