Saturday, April 15, 2017

Simple Kadapa (Dal & Veggie Stew With Coconut)

Kadapa With Idlis
Kadapa is a very tasty and flavorful saucy korma type of stew to accompany Idli and Dosa instead of the usual Sambar! It is very similar to Poricha Kuzhambu or Molagutal. Kadapa is delicious with roti/pooris as well as served over cooked grains. Coconut, fennel seeds, and lime juice add a lovely flavor to the stew.

NOTE: If grinding coconut is not an option, use 1 cup of coconut milk instead of the fresh/frozen/dry. If you prefer, onions and garlic may be omitted. Cumin seeds may be used instead of the fennel.

4-6 Servings


Grind together:
1/2 cup fresh/frozen Coconut (1/3 cup dried)
1 tsp Fennel seeds
1 Green Chile, Serrano type
4 - 5 Raw Cashew nuts or a small handful of cashew pieces
1/2 tsp uncooked rice OR roasted Gram Dal (Pottu kadalai)

For the Stew:

1/4 to 1/3 cup dry yellow Moong Dal
1 cup Cooked dried Whole Peas, Black-eyed Peas, OR Chickpeas (optional)

1 small Potato, diced
1 Carrot, diced
1 handful Green Beans, diced 
1/4 tsp Turmeric
1-2 tsp Salt

1 T Oil
1/2 tsp Brown Mustard seeds
1 pinch Asafetida
4 - 6 Shallots OR 1 small Onion, peeled and sliced
2 Green Chiles, sliced 
1 Tbsp fresh Ginger, minced
1-2 cloves, Garlic, peeled and minced
1-2 stems Fresh Curry leaves, sliced fine
1-2 Tomatoes, diced

1 Lime/Lemon, juiced


Rinse and cook the dal in enough water to cover until soft; pressure cooking speeds this process.

Grind together the coconut and rest of the ingredients into a smooth paste using a small amount of water. Set aside until needed.

Add the prepared potato and carrots along with turmeric and salt to the dal and cook over low to medium heat until just tender, about 8 - 10 minutes.

While the veggies are cooking, heat a small pan and add oil. Stir in mustard seeds and cover until they finish popping.

Stir in asafetida, curry leaves, ginger, garlic, and onion; stir and cook until onions soften.

Tip the tomatoes into the onion mixture and cook until soft.

Pour the ground coconut mixture into the dal and veggies; use a small amount of water to collect all of the ground spices and add to the pot.

Add the cooked whole beans/peas, green beans, and the tomato mixture to the dal and veggies. Bring to a boil and cook until green beans are tender - a couple of minutes. Remove from heat, cover, and let rest for 5 minutes.

When ready to serve, stir in the lime/lemon juice to taste. Correct for salt as needed.

Serve hot with Idli, Dosa, etc. Enjoy!

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