Kumbakonam kadappa

Written by: 7aumsuvai

Kumbakonam kadappa is a flavorful side dish for idly and dosai made with split green gram (paasi paruppu) and potato in a mild coconut gravy. It is a famous dish in kumbakonam, Thanjavur district. I tried for very first time and came out very well. It become a favorite dish in our family now.

Kumbakonam kadappa


      • 1/4 cup – Split green gram (paasi paruppu/moong dal)
      • 2 nos – Potato
      • 1 no – Onion (Big one, sliced lengthwise)
      • 1/2 no – Tomato (chopped finely)
      • 2 nos – Garlic (crushed)
      • 4 nos – Green chilies
      • Coriander leaves for garnishing
      • Salt to taste
      • Water as needed

For grinding:

      • 2 tbsp – Coconut grated
      • 1 tsp – Fennel seeds (perunjeeragam)
      • 1/4 tsp – Poppy seeds (khus khus)


      • 1 tbsp – Oil
      • 1/2 tsp – Mustard seeds
      • 1 no – Cinnamon
      • 1 no – Bay leaf
      • 1 no – Cardamom
      • Curry leaves as needed

Kumbakonam kadappa process

Preparation method:

  1. Pressure cook split green gram and potatoes for up to 2 whistles. Mash well and keep it aside.
  2. Grind all the items given “for grinding” to a smooth paste and keep it aside.
  3. Heat oil in a pan, season with the items given for seasoning. Add Sliced onion, crushed garlic, green chilies along with required salt saute until onion turns  transparent.
  4. Next add tomato fry for few seconds and then add 2 cups of water,salt and boil for 3 minutes. Add mashed split green gram and potatoes; mix well and bring to boil.
  5. Finally add ground coconut paste and cook for few minutes. Garnish with coriander leaves and serve hot with idly or dosai.

Kumbakonam kadappa


  • You can replace tomato with lemon juice (1/2 to 1 tsp). Add lemon juice at the time of garnishing.

 Kumbakonam kadappa


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