Kadapa – Type II

Ingredients

Whole Green gram dhal – 1 cup

Shallots – 1 cup

Smashed boiled potatoes – 1 cup

Carrot (cut lengthwise), green peas – 1 cup

Tomato – 2 Nos. (according to taste)

To Grind:

Coconut scrapings – 1 cup

Green chillies – 5 Nos.

Poppy seeds (soaked in water) – 1 teaspoon

Tempering

Mustard – 1 teaspoon

Salt – to taste

Oil – 1 tablespoon

Curry leaves - few

Method

a) Soak the whole green gram dhal for 10 hours.

b) Grind the ingredients marked for grinding into fine paste.

c) Cook the whole green gram dhal with little water. Drain the dhal and separate the water and keep it aside. [Dhal can be

d) Heat the oil in pan, add the onions and fry until it becomes transparent.

e) Once the onion is cooked, add the remaining vegetables.

f) Add the drained water from the moong dhal to the pan with salt.

g) Once the mixture starts to boil, add the ground masala to this with curry leaves.

h) Leave it on flame until the raw smell fades away.

This can be served as a side dish for Idli, Dosa, chapatti, Aappam, Adai.