Instant Pot Kadappa Kumbakonam Kadappa Recipe

Are you looking for a perfect side for idli, dosai, upma, roti other than sambar, chutney or kurma? Then look no further. Here comes the delicious Kumbakonam Kadappa / Potato and Moong Dal Gravy or Stew. Check out the Instant Pot version of popular kadappa with a detailed video and also the pressure cooker version below.

Kumbakonam Kadappa

Kadappa is very popular in Kumbakonam (A famous temple town in the Tanjore District of Tamil Nadu State in India) and surrounding areas. Every area around the Tanjore side has its own Kadappa recipe version. One of my friends shared her Thiruvarur kadappa version which is comparatively thin in consistency than the Kumbakonam version. But both versions are super yummy. They serve idli or dosai with kadappa, traditionally kadappa is paired with idli. Last year during our Kumbakonam trip, I was able to relish this dish more than once. I tried it in a couple of restaurants. As always I wanted to try this in my kitchen as well. I decrypted the recipe a bit and found the recipe at Sharmi’s passion which was very close as well. I did change the ingredient portions and made it less garlicky. This Instant Pot kadappa always reminds me of the Tirunelveli Sodhi. :-) Maybe because of the moong dal and potatoes.

Preparing Kadappa in Instant Pot

Kadapa recipe is super simple. We need to boil the potatoes and moong dal. Meanwhile, make the masala and cook everything together with simple onion tempering. I have shared both the IP version and the pressure cooker version below.

Advantage of “Delay Start”

I usually cook the potatoes and moong dal in the IP before going to work. Sometimes I do “delay start” as well. After the cooking part is complete, the IP goes to keep warm mode automatically. As it doesn’t need any supervision, I happily turn the IP on before going to work. In the evening, I peel the potatoes and prepare the masalas and do the tempering part alone.

Option for making it as a one-pot dish

But you can do the sautéing part first and then pressure cook the moong dal and the potatoes along with the masala. In this way, you avoid that additional pot rinsing and not much wait time as well. If you want to follow this way, then here are the steps.

First, do the tempering and saute the onions. Add the ground paste and cook for 5 minutes. Then add the moong dal, peeled and chopped potatoes and water. Pressure cook this for 5 minutes and let the pressure release naturally.

Watch me make the kadappa

Also, here is the detailed video of the Kumbakonam Kadappa. Please subscribe to my channel for new videos. Please like and share and help me spread the word.

How to make kadappa in Instant Pot

Cook the potatoes and moong dal

Chop the potatoes into two halves. Rinse the moong dal once and add it to the IP. Then place the chopped potatoes inside. I kept it upside down so that it won’t be wobbly. Then add the ⅛th tsp of turmeric powder and 3 cups of water. Set the IP in manual mode and pressure cook it under high pressure setting for five minutes and allow the pressure to release naturally. Carefully remove the potatoes and the moong dal to another vessel and rinse the instant pot once.

Prepare the kadappa gravy

Now set the pot back and keep it in the sauté mode and add the oil. When the oil is hot, and then add the mustard seeds, bay leaf, cinnamon stick, cloves, and the curry leaves torn into small pieces. Allow the mustard seeds to splutter. Then add the chopped onion and cook until it is translucent. Meanwhile make a paste of the coconut, green chilies, fennel seeds, and garlic by adding 2 to 3 tbsps of water. I used the moong dal stock water. But you can use regular water as well. When the onion is soft and cooked, add the ground paste and mix well. Add 2 tbsp of the moong dal water or regular water and allow this mix to cook for at least 5 minutes or until the raw smell goes away. Parallelly, you can peel the skin of the potatoes and mash them roughly. After 5 minutes, add the cooked moong dal, mashed potatoes, and the salt. Mix thoroughly and let it simmer for 5 minutes. And that’s it kadappa is ready. Garnish it with cilantro and serve it hot with idlis or dosai.

How to make kadappa in stove-top pressure cooker

Pressure cook the moong dal and the potatoes for up to two whistles. Let the pressure release naturally and when the pressure is released peel the potato skin and mash it roughly and also the dal. Heat a pan or kadai and add the oil. When the oil is hot, then add the mustard seeds, bay leaf, cinnamon stick, cloves, and the curry leaves torn into small pieces. Allow the mustard seeds to splutter. Then add the chopped onion and cook until it is translucent. Meanwhile make a paste of the coconut, green chilies, fennel seeds, and garlic by adding 2 to 3 tbsps of water. I used the moong dal stock water. But you can use regular water as well. When the onion is soft and cooked, add the ground paste and mix well. Add 2 tbsp of the moong dal water or regular water and allow this mix to cook for at least 5 minutes or until the raw smell goes away. After 5 minutes, add the cooked moong dal, mashed potatoes, and the salt. Mix thoroughly and let it simmer for 5 minutes. And that’s it kadappa is ready. Garnish it with cilantro and serve it hot with idlis or dosai.

Recipe Notes

Adjust the salt and the green chilies according to your preference. You can include about a tsp of roasted gram dal or pottukadalai while grinding the masala. It binds and helps in thick gravy. Adjust the amount of water according to your consistency preference.