30-60 min5 servingschopped cilantro

Vegetable Kurma

By Srividhya Gopalakrishnan

5 servings

30-60 min

Easy

Recipe Details

Course: Main Dishes

Difficulty: Easy

Prep Time: 15 min

Cook Time: 20 min

Total Time: 30-60 min

Cooking Technique: Pressure Cook, Sauté

Cuisine: Indian

Diet: Vegan, Vegetarian

Yield: 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

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.

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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About the chef

Srividhya Gopalakrishnan

Srividhya Gopalakrishnan, known as the creator behind Vidhya’s Vegetarian Kitchen (VVK), is a passionate food blogger, home cook, and photographer. Originally from Tamil Nadu, India, Srividhya now resides in New Jersey with her family. A full-stack engineer by profession with a Master’s degree in Computer Science, she balances her love for coding with an equal passion for cooking. Inspired by her mother, who introduced her to traditional South Indian cuisine, Srividhya started cooking at the age of 13. Her culinary roots run deep, with a grandfather who owned a restaurant and a grandmother who ran a home-based mess. These influences, combined with her personal love for food, laid the foundation for her blog, which she started in 2009 to preserve family recipes. As Srividhya's cooking journey evolved, so did her blog. Vidhya’s Vegetarian Kitchen now features over 850 vegetarian and vegan recipes, spanning from traditional South Indian dishes to innovative fusion meals. Her love for culinary experimentation is evident in her wide range of Instant Pot recipes, savory bakes, and eggless desserts. Srividhya's blog is more than just a collection of recipes—it reflects her journey as a mom, wife, and enthusiastic cook who aims to create wholesome, family-friendly meals. In addition to her blog, Srividhya is the author of two cookbooks: Instant Pot Vegetarian Cookbook and The Essential South Indian Cookbook. With her husband and son by her side as her biggest supporters, Srividhya continues to inspire home cooks around the world with her flavorful, approachable recipes. Beyond cooking, she is also an avid gardener, sharing her journey with her readers as she grows her own vegetables.

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