The Best Tamizh food can be tasted in Thanjavur belt. be it kumbakonam for authentic tamil food or a little andhra influenced trichy food. Thanjavur is known for traditional tamilian food. No wonder as it remained chola dynasty's capital when kaveri river was flowing undisturbed. Thanjavur was once Rice bowl of Tamil nadu. now deprived of water, agricultural lands are converted into plots and layouts.
We went to thanjavur in 2005 to visit the big temple. after gazing at the temple gopuram in moonlight for a long time, we felt hungry and decided to finish off our dinner in thanjavur itself before we set to travel to kumbakonam. we was referred by the local people to a small mess near the bus stand. we easily found the mess that day. it was a small and simple mess. we ate almost all varieties in the menu that day as every dish was so tasty.
We went to thanjavur in 2005 to visit the big temple. after gazing at the temple gopuram in moonlight for a long time, we felt hungry and decided to finish off our dinner in thanjavur itself before we set to travel to kumbakonam. we was referred by the local people to a small mess near the bus stand. we easily found the mess that day. it was a small and simple mess. we ate almost all varieties in the menu that day as every dish was so tasty.
When we went back to thanjavur in 2011, we searched for that mess nearly for an hour. we could not find it. instead we found a popular jewellery show room in the place of that mess. we are slowly forbidding our traditional food isn't it?
Poori, Idly and dosa are served with this kadappa in kumbakonam and thanjavur. Kadappa tastes like poori masala and tastes like kurma too. some call it kumbakonam kadappa. kumbakonam and thanjavur are just 30 kms apart.
Thanjavur / Kumbakonam kadappa
serves - 3
prep time - 5
cooking time - 25 mins
Monng dal - 3 tbsp
Potato - 2
Onion - 1
Ginger garlic paste - 1 tsp
To Grind:
Green chilly - 2
Grated coconut - 3 tbsp
Saunf / fennel /perunjeeragam - 1/2 tsp
Roasted gram / pottukadalai - 1 tsp
For tempering:
Oil - 2 tsp
Mustard - 1/4 tsp
Bay leaf - 1 small
Cinnamon stick - 1' inch
Cloves - 3
Method:
1. Dry roast the moong dal for a minute and then pressure cook by adding 1/2 cup water to the dal. pressure cook up to 3 whistles. Also pressure cook potatoes along or separately. peel its skin and set aside.
2. Grind grated coconut, green chilly, roasted gram and saunf with little water into a smooth paste.
3. Heat a pan, add 2 tsp's of oil. when the oil is hot, add bay leaf, cinnamon, cloves and mustard.
4. Add the finely chopped onions and saute till it turns translucent. then add ginger garlic paste and saute it.
5. Add the chopped potato and mix well with the onions. then add in the cooked and mashed moong dal. let the mix boil well.
6. Finally add in the grounded coconut paste and give a mix. add salt to taste. let it boil in slow flame for a minute and remove the kadappa from fire.
7. Garnish with corriander leaves.
Serve with Poori or Idly or Dosa.