Kumbakonam Kadappa (Gravy)

Serving: 4 |Type: Tiffin Side Dish

Cabbage Kadappa_ready


Cabbage(Cut) -1 cup
Mung Dhal -½ cup
Green chili (slit) -1
Ginger (chopped) -½ tsp
Garlic (chopped) -2
Turmeric -pinch
Salt -to taste



Oil -1 tbsp
Onion (Sliced Length-wise) -1
Tomato (chopped) -1
Sombu (Aniseed) -½ tsp
Cinnamon Stick -1
Curry leaves -few
Red Chili -1


Grinding for the paste:

Sombu (Aniseed) -½ tsp
Garlic (Optional) -1
Green Chili 2 to 4
Grated Coconut -4 tbsp



  1. Take a pressure cooker; add 2 to 3 cups of water, followed by dhal, cabbage, green chili, ginger, garlic and turmeric.
  2. Cook it for 2 whistles, place it on simmer for 5 minutes and then turn off the stove.
  3. Grind all the ingredients for the paste with some water and keep it aside.
  4. Heat a pan with oil, add Sombu, cinnamon stick, curry leaves and Red Chili; fry without burning.
  5. Now add onion, sauté for a minute and then add tomato and salt.
  6. Sauté until tomato get soft.
  7. Then add cooked dhal with the vegetables and ground paste and cook it for 4 to 5 minutes.
  8. Garnish with coriander leaves and turn off the stove.
  9. Serve with idly, dosa or chappati.Cabbage Kadappa_ready


  1. If the gravy seems too thick, add some more water when you add the ground paste.
  2. The cabbage can be replaced with potatoes and peas.
  3. If plan to serve this gravy with chappati, serve it thicker. But if you plan to serve it with idly, make the gravy thinner by adding water.


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