The name Kumbakonam Kadapa is quite elusive. It is very hard to figure out what the dish is going to be. I recently read an interesting article on this dish. I then learnt that, Kadapa was actually the name of a Chozha-era chef and this dish is an homage of sorts to him. This was quite famous in Kumbakonam, and hence, Kumbakonam Kadapa. Also, its quite interesting to note (courtesy:linked article) how the dish has evolved over time. What started as a whole meal, something like a stew, slowly with time, became a side dish. Now in Kumbakonam, this is served in small and big cafes, with idly, dosa and also poori sometimes. Since, the name gives away very little about what the dish is, I describe it as somewhat like aloo masala, but also not at all like that.

Now, all that just feels like a lot of hype without actually describing the dish. It is a simple potato stew, with moong dal and lots of coconut, some onion and tomatoes. With ingredients that is available at home all the time, this is a very very simple dish. It is easy and quick to make. I think its safe to say that, this along with a warm plate of soft idlies, is quite the comfort food. It is also very versatile, and can be had for lunch and dinner likewise.

For other dishes, that have a geographical tag attached to them, check out my Persian Rice and Agra Paratha.


A delicious side dish from South Tamil Nadu and a main part of breakfast item on important feasts like weddings.
Prep Time15 mins
Active Time15 mins
Total Time30 mins
Course: Side Dish
Cuisine: South Indian
Keyword: How to make Kumbakonam Kadapa?
Yield: 5 PERSONS


  • 3 Nos Medium sized Potatoes
  • 2 Nos Medium sized onion Finely chopped
  • 2 Nos Tomato Finely chopped
  • 2 Nos Green chilly slit vertically
  • 1 cup Split Green Gram Moong dal in Hindi
  • 1 Tsp Oil
  • 1 No Bay leaf
  • 1 inch Cinnamon stick
  • 1 Tsp Fennel seeds
  • Salt as per taste
  • Handful of coriander leaves finely chopped
  • 1 Tbsp Lemon juice

To Grind

  • 1/2 Cup Grated coconut
  • 1 Tsp Poppy seeds
  • 1/2 Tsp Fennel seeds


  • Boil the potatoes. Peel it and keep it aside
  • Pressure cook the split green gram for three whistles. Mash it and keep it aside
  • Grind the coconut, poppy seeds and fennel seeds to a fine paste. Keep it aside
  • Heat oil in a kadai. Add bay leaf, cinnamon stick and fennel seeds. Saute for a minute
  • Now add chopped onions and saute till onion becomes light brown in colour
  • Add chopped tomatoes and mix well.
  • Add green chillies and mix well. Close the kadai with a lid and cook till tomatoes become mushy. Stir in between
  • Now crumble the boiled potatoes and add it in the kadai. Mix well.
  • Add a cup of water and mix well. Wait till it reaches a boiling stage.
  • Now add the mashed split green gram and a little water. Close the kadai with a lid. Allow it to boil for four to five minutes.
  • After it reaches a boiling stage add the coconut masala and mix well
  • When it reaches a boiling stage, switch off the stove. Sprinkle chopped coriander leaves. Add the lemon juice and mix well. Now your delicious Kumbakonam kadapa is ready to be served.


  1. to make it more delicious, you can add roasted cashews after adding coriander leaves.

1 thought on “KUMBAKONAM KADAPA”

Leave a Reply

Your email address will not be published.

Recipe Rating