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Kumbakonum Kadappa

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Kumbakanom_Kadappa

A vegetable stew using coconut and moong dal which is a very famous side dish for idlis and dosa from the Kumbakonam/Tanjore region of Tamil Nadu.

This is my friends’s recipe and it came out so good that I wanted to post the recipe on my website. My dad really loved it. He was telling me when he was in a town called “mayavaram” , he used to have it almost everyday with dosa/idli. Happy!

Kumbakanom_Kadappa

Kumbakanom_Kadappa

Serving Size:
Time:
Difficulty:

Ingredients

  • Moongdal – 1/4 cup
  • Aloo – 1 
  • Garlic 3 I add more 
  • Ginger 
  • Onion 1
  • To grind:
  • Coconut- 3 tbsp
  • Pottu kadalai- 1 tbsp
  • Poppy seeds -1/2 tbsp
  • Green chilli 2
  • Garlic 2

Directions

  1. Pressure cool moong dal with turmeric and aloo.
  2. In kadai add oil, cloves, cinnamon stick, sombu and bay leaves. Add thinly sliced onions. Add more garlic and green chilli. Add ginger garlic paste. Then cooked dal + half cup water. After that boils add aloo. After 2 mins add ground paste and salt to tast. 
  3. Boil for 5-7 mins and garnish with coriander leaves.

Garlic Okra/ Lahsuni Bhindi

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GarlicOkra-2This is a very easy and spicy okra recipe. You can make this in twenty minutes. It tastes great to have with rice and rasam/sambhar or Indian bread like roti or phulkas. Or with rice and some dal curry. Adjust spice according to your taste as this may be spicy for some.

I love Bhindi/okra always. I used to try a lot of recipes with bhindi. My mom makes lot of okra at home, she always tell me it’s good for health 🙂 And I never said no as I always loved it! 😉 I made this with Mor rasam and tasted heavenly. And anything with garlic sound heaven to me 😉 I love garlic so much! I have posted one more recipe with okra which is stuffed okra, you should check that too! It came out so good!!!

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Garlic Okra/ Lahsuni Bhindi
Author: 
Recipe type: Main
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 3
 
Ingredients
  • Bhindi/ Okra – 200 gms
  • Mustard – ½ tsp
  • Urad Dal – 1 tsp
  • Curry leaves – 3-4, chopped finely
  • Cumin seeds – 1 tsp
  • Onion – ½ cup, chopped finely
  • Garlic – 4, whole crushed with skin.
  • Green chilli – 1, chopped finely
  • Turmeric powder – ½ tsp
  • Coriander powder – ½ tsp
  • Red chilli powder – 1 tsp
  • Asafoetida/ Hing – a pinch
  • Oil – 2 tbsp
  • Salt – 1 tbsp
Instructions
  1. Wash, wipe and dry the bhindi/okra. Chop the bhindi/okra finely and keep aside. Cr
  2. Heat oil in a pan in a medium flame, crackle the mustard seeds and then add the urad dal,cumin seeds and curry leaves.
  3. When the urad dal turns golden brown, add the onion, green chilli and garlic.
  4. When the onions turns golden brown,add the okra/bhindi with turmeric powder, salt, red chili powder and coriander powder.
  5. Sprinkle a tbsp. of water and cover the pan and cook for 5 minutes.
  6. Now cook without any lid till the oil starts separating out and bhindi has cooked.
  7. Stir sometimes when the okra is cooking. And when is golden brown and when you get that nice aroma switch off and serve with hot rice/ phulka.
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GarlicOkra

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