The origin of this name is uncertain to me but I claim that it originated in the kitchen of Athai (my mother-in-law) because that's when I heard the name of it. Athai always makes idli and kadappa every Deepavali morning. The name sounded funny to me when I heard it for the first time and I have never heard anyone from my family call it by this name. Friends, please let me know if this dish is called with a different name in your household.Made with green gram, potatoes and seasoned with spices, this is a vegetarian version of a non-veg gravy made especially for idlis. Made with the right blend of spices it sure will want you to ask for an extra two or three idlis.
- ½ cup split green gram/pasiparuppu
- 2 medium sized potatoes
- 1 cup sliced onion
- 2 cups finely chopped tomatoes
- 4 green chillies slit
- ½ cup sliced garlic
- few curry leaves
- 4 cloves
- 2- ½ inch cinnamon
- ½ teaspoon chilli powder
- ½ teaspoon turmeric powder
- salt to taste
- juice of ½ lime
- 1/2 cup grated coconut
- 6to 7 green chillies
- ½ teaspoon fennel/sombu
- ½ teaspoon garam masala or ( 2 cloves & small piece cinnamon).
- Dry roast the dhal/paruppu in a pan for few minutes ( it does not have to turn brown ) wash well and set aside. Cook separately the dhal (with turmeric powder) and potatoes in a pressure cooker.
- Heat about a teaspoon of oil and add the green chillies and sauté for few minutes and grind to a fine paste the coconut, fennel and the masala to a fine paste.
- Heat some oil in a kadai/pan and add the cinnamon and cloves, then add the onions, green chillies, curry leaves and garlic. Sauté well until the onions turn soft.
- Now add the tomatoes, chilli powder and salt. Sauté well until the tomatoes turn soft and forms a nice masala. Simmer for few minutes until oil starts to separate.
- Peel the skin of the potatoes and slightly crumble with your hands and add to the masala.
- Mix the dhal and coconut paste, add water if necessary.(it should be in kurma consistency ). Bring to a boil and simmer on low heat for 5 minutes. Garnish with finely cut cilantro. Squeeze juice of ½ lime before serving.