Vegetable Kurma

A delicious South Indian Style kurma with vegetables and fresh ground coconut masala with the flavors fennel seeds made in Instant Pot – a delectable side for chapati, poori and brinji rice.

Cuisine

Indian

Course

Main Course

Difficulty

Easy

Duration

30-60 min

Diet

Vegan, Vegetarian

Cooking Technique

Pressure Cook, Sauté

Keywords

30-60 min, 5 servings, chopped cilantro, contributed, cook 20 min, coriander powder, easy, fennel seeds, ginger/garlic paste, indian, main course, mixed veggies, oil, onion, poppy seeds, prep 15 min, pressure cook, red chili powder, salt, sauté, shredded coconut, Srividhya Gopalakrishnan, tomatoes, vegan, vegetarian, water

Prep Time

15 min

Cook Time

20 min

Servings

5 servings

Ingredients

1 onion
3 tomatoes
1 tsp ginger/garlic paste
5 cups mixed veggies
2 tsp salt
1 red chili powder
2 tsp coriander powder
2 tbsp oil
2 cups water
2 tbsp chopped cilantro
1 cup shredded coconut
1 tbsp poppy seeds
1 tbsp fennel seeds

Instructions

Grind coconut, poppy seeds, and fennel seeds into a smooth paste adding 1/4 cup of water. I used 3/4 cup of water to rinse the mixer jar, and I added that to the kuruma.
Chop the onion, tomatoes and the veggies. You can chop the veggies roughly into chunks.
Set the Instant Pot in sauté mode and add oil.
Once the oil is hot add the chopped onions.
As the onions become translucent add the chopped tomatoes, ginger garlic paste, and salt.
Cook the tomatoes for 3-4 minutes.
Now add the red chili powder and coriander powder.
Sauté for 3-4 minutes and now add the veggies and mix well.
Then add the ground masala and remaining water.
Set the IP back to manual mode and cook for 5 minutes on a high-pressure method.
Let the pressure release naturally.
Finally, garnish it with cilantro and serve hot with Chapati.

Notes

You can vary the veggies and adjust according to your preference as I mentioned above.
As always, adjust the salt and spices.
You reduce the amount of coconut if required. You can use

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