Kadappah - The origin is Kumbakonam ! This is an excellant side dish (almost forgotten now !) for idli, dosai & puri. Moong dhal - ½ cup Potatoes - ½ kg Onions - 3 Garlic - 3 pieces ( optional) Salt, haldi Lime juice - 2-3 tsp Grind to a fine paste: Coconut - ½ cup Fried gram ( pottukadalai ) - 2 tbsp Khus khus - 2 tsp Garlic - 4 pieces Green chillies - 6,7 ( to taste) To temper: Oil - 1 tbsp Cinnamon - 1” Cloves - 3 To garnish: Chopped coriander leaves - 2 tbsp Boil moong dhal in 2 cups of water, so that there will be some stock. Boil potatoes, peel & crumble as for podimas. Chop onions fine. Heat oil, temper cinnamon & cloves & after they pop, add onions & fry. When onions are frying, add chopped garlic. When both are well fried, add the moong dhal stock, haldi & salt. When this starts boiling, add the ground paste. When the mixture boils, add potatoes & cooked dhal. Simmer till everything blends well. Remove, add lime juice & garnish with chopped coriander leaves.