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    Home » Gravy » Instant Pot Vegetable Kurma | Kuruma | Korma

    Instant Pot Vegetable Kurma | Kuruma | Korma

    Posted on July 18, 2018 · Last Updated on November 17, 2019 · By Srividhya G · 2 Comments

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    Delicious South Indian Style Instant Pot Vegetable Kurma with vegetables, fresh ground coconut masala and flavorful fennel seeds made in Instant Pot – a delectable side for chapati, poori and brinji rice.

    Overhead on the Instant Pot Vegetable Kurma served in a dark bowl

    Vegetable Kurma

    Most of the vegetarian restaurants in Tamil Nadu serve chapati and parotta along with veg kurma, and this veg kuruma is entirely different from the Navratna kuruma or any other kurma varieties that you get from the other parts of India.

    Fennel seeds and coconut play a significant role along with other spices. That fresh ground coconut masala, as always adds a unique flavor which makes this kuruma lip-smackingly good.

    You can find a lot of recipes for vegetable kuruma on the internet and like every other dish, each household has their own version too. I have tasted quite a few versions of this kuruma. Thanks to my friends and their moms. :-) This is one of our friend’s recipe. Thanks to my friend JV for sharing her family kuruma recipe with me.

    Kurma Quick Meal

    You can prepare this Instant Pot Vegetable Kurma in Instant Pot or in a pressure cooker.  I went with Instant Pot. (no wonder) Once you have veggies chopped, it is easy to put together. I served this with my Rotimatic masala roti, and it was a combo made in heaven. I am so happy that I can prepare quick, fresh, healthy and wholesome meals with these modern kitchen gadgets.

    Recipes with Leftover Kuruma

    You can use the leftover kurma and prepare veg kothu chapati or veg kothu parotta. You can even use it as a side for idli, dosai, veg brinji, veg quska, and poori. Guess what, I usually prepare this in a large quantity so that I can have it along with other tiffin items too. I am sure I have leftovers. :-)

    Delicious and healthy Instant Pot Vegetable Kurma served and ready

    Ingredient Variations

    You can prepare this kuruma with just one veggie like potato or cauliflower and call it potato kuruma or cauliflower kuruma. I used mixed vegetables but don’t fret if you don’t have many veggies. Just prepare with what you have in hand. You can even replace veggies with soya chunks.

    I went with the ratio of 1:2 for red chili to coriander powder. It’s the fennel and the coconut combination that adds the unique flavor. You can adjust the spices according to your preference and also add garam masala for more flavor.

    Other Kurma Recipes from my Archives

    • Tomato Kurma
    • Cauliflower Kurma Kuzhambu
    • White Kurma | Peas Kurma
    • Veg Salna
    • Turnip Kurma

    Instant Pot Vegetable Kurma Recipe

    Ingredients:

    • Onion – 1 (finely chopped)
    • Tomatoes – 3 (finely chopped)
    • Ginger – Garlic paste – 1tsp
    • Mixed Veggies like potatoes/carrots/beans/cauliflower/peas – 5 cups
    • Salt –  2 tsps (heaped)
    • Red chili powder – 1 tsp
    • Dhaniya/Coriander powder – 2 tsps
    • Oil – 2 tbsps
    • Water – 2 cups (1 cup + ¼ cup + ¾ cup)
    • Chopped Cilantro – 2 tbsp
    • To Grind:
    • Shredded coconut – 1 cup
    • Poppy seeds – 1 tbsp
    • Fennel Seeds – 1 tbsp

    Prep-Work:

    • Grind coconut, poppy seeds, and fennel seeds into a smooth paste adding ¼ cup of water. I used ¾ 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. 

    Steps:

    Pressure Cooker Method:

    • Heat the pressure cooker or pressure pan 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 dhaniya powder.
    • Saute for 3-4 minutes or until the raw smell of the spices weans away.
    • Add the vegetables and mix well.
    • Add the ground masala and the remaining water.
    • Pressure cook it for up to 2 whistles.
    • Let the pressure release and garnish it with cilantro and serve hot with Chapati.

    Instant Pot Method:

    • Set the IP in saute mode and add oil.
    • Once the oil is hot add the chopped onions.

    Adding chopped onions

    • As the onions become translucent add the chopped tomatoes, ginger garlic paste, and salt.

    Adding chopped tomatoes, ginger garlic paste and salt

    • Cook the tomatoes for 3-4 minutes.
    • Now add the red chili powder and dhaniya powder.

    Adding red chili powder and dhaniya powder

    • Saute for 3-4 minutes and now add the veggies and mix well.

    Adding veggies and mixing well

    • Then add the ground masala and remaining water.

    Adding ground masala and remaining water

    • Set the IP back to manual mode and cook for 5 minutes on a high-pressure method.

    Cooking on a high-pressure method

    • Let the pressure naturally.

    Vegetable Kurma is almost ready

    • Finally, garnish it with cilantro and serve hot with Chapati.

    Instant Pot Vegetable Kurma garnished with cilantro and served 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 ½ cup of grated coconut and add 2 tbsps of roasted gram dal and 1 more tbsp of poppy seeds or melon seeds.
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    5 from 2 votes

    Instant Pot Vegetable Kurma | Kuruma | Korma

    A delicious South Indian Style kurma with vegetables and fresh ground coconut masala with the flavors fennel seeds - a delectable side for chapati and poori.
    Prep Time15 mins
    Cook Time20 mins
    Total Time35 mins
    Course: Entree
    Cuisine: TamilNadu
    Servings: 5
    Calories: 269kcal
    Author: Srividhya G

    Ingredients

    • 1 Onion finely chopped
    • 3 Tomatoes finely chopped
    • 1 tsp Ginger – Garlic paste
    • 5 cups Mixed Veggies like potatoes/carrots/beans/cauliflower/peas
    • 2 tsps Salt heaped
    • 1 tsp Red chili powder
    • 2 tsp Dhaniya/Coriander powder
    • 1 tbsp Oil
    • 2 cups Water 1 cup + ¼ cup + ¾ cup
    • 2 tbsp Chopped Cilantro

    To Grind:

    • 1 cup Shredded coconut
    • 1 tbsp Poppy seeds
    • 1 tbsp Fennel Seeds

    Instructions

    Prep-Work:

    • Grind coconut, poppy seeds, and fennel seeds into a smooth paste adding ¼ cup of water. I used ¾ 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.

    Steps:

      Pressure Cooker Method:

      • Heat the pressure cooker or pressure pan 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 dhaniya powder.
      • Saute for 3-4 minutes or until the raw smell of the spices weans away.
      • Add the vegetables and mix well.
      • Add the ground masala and the remaining water.
      • Pressure cook it for up to 2 whistles.
      • Let the pressure release and garnish it with cilantro and serve hot with Chapati.

      Instant Pot Method:

      • Set the IP in saute 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 dhaniya powder.
      • Saute 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 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 ½ cup of grated coconut and add 2 tbsps of roasted gram dal and 1 more tbsp of poppy seeds or melon seeds.

      Nutrition

      Calories: 269kcal | Carbohydrates: 39g | Protein: 8g | Fat: 11g | Saturated Fat: 6g | Cholesterol: 0mg | Sodium: 1083mg | Potassium: 707mg | Fiber: 10g | Sugar: 10g | Vitamin A: 10040IU | Vitamin C: 32.3mg | Calcium: 106mg | Iron: 2.9mg

      I am not a nutritionist. The nutritional information is provided as a courtesy and is an estimate only. It varies depending upon the product types or brands.

      Tried this recipe?Mention @vidhyasvegetariankitchen or tag #vidhyasvegkitchen
      For Video RecipesCheck out My YouTube Channel

      P.S.: Republishing the old post posted in 2012 with fresh content and new pictures. Find more delicious ideas like this Instant Pot Vegetable Kurma on my Instagram. 

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      Filed Under: Gravy, Instant Pot Recipes Tagged With: Instant Pot Indian Recipes, instant pot veg kuruma, roti accompaniments, tamilnadu style veg kuruma, veg kuruma, vegetable kurma with coconut, vegetable kuruma

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