Kadapah Kozhambu

Recipe by
Total Time:
45-60 minutes
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Stewed Recipe
Difficulty: Medium

Take a look at more Curries Recipes. You may also want to try Kuku Paka, Kathal (Jackfruit) Curry, Dahiwale Baingan and Arbi, GOSHT KOFTE KI CUT

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  • 200 g - paasi paruppu (moong dal)
  • 250 g -potatoes/ sweet potatoes
  • 200 g -onions (preferably south Indian)
  • Masala ingredients:
  • 2 - 3 - green chillies
  • 3 - 4 - small cloves of garlic
  • 1 tbsp - poppy seeds (khaskhas)
  • 1/2 tbsp - ginger, mashed
  • 2 pinches - asafoetida (hing)
  • Salt
  • Haldi
  • 1 stem - curry leaves
  • mustard seeds/ til oil for sauteeing
  • Coriander leaves for garnishing

How to Make Kadapah Kozhambu

  • Soak poppy seeds in warm water for 10 minutes.
  • Fry moong dal in low heat.
  • Peel the skin of potatoes and cut each into 4 pieces.
  • Wash and steam them.
  • Grind in to a paste the garlic, ginger, poppy seeds and a very small portion of the onion.
  • Fry the remaining onions slightly in 1 tsp oil, along with the masala paste in a kadai.
  • Add the steamed dal and potatoes with haldi and salt.
  • Add green chillies (slit in half).
  • Keep on a low flame for 3-5 minutes.
  • Saute with mustard seeds toasted in oil and garnish with coriander leaf and asafoetida.
  • Serve as side dish for idli, rava dosa and steamed rice.