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.
Servings Prep Time
5servings 15minutes
Cook Time
Servings Prep Time
5servings 15minutes
Cook Time
  • 1 onionfinely chopped
  • 3 tomatoesfinely chopped
  • 1tsp Ginger-Garlic paste
  • 5cups mixed veggiespotatoes/carrots/beans/cauliflower/peas
  • 2tsp salt
  • 1 red chili powder
  • 2tsp coriander powder
  • 2tbsp oil
  • 2cups Water
  • 2tbsp chopped cilantro
To Grind
  • 1cup shredded coconut
  • 1tbsp poppy seeds
  • 1tbsp fennel seeds
Prep Work
  1. 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.
  2. Chop the onion, tomatoes and the veggies. You can chop the veggies roughly into chunks.
  1. Set the Instant Pot in sauté mode and add oil.
  2. Once the oil is hot add the chopped onions.
  3. As the onions become translucent add the chopped tomatoes, ginger garlic paste, and salt.
  4. Cook the tomatoes for 3-4 minutes.
  5. Now add the red chili powder and coriander powder.
  6. Sauté for 3-4 minutes and now add the veggies and mix well.
  7. Then add the ground masala and remaining water.
  8. Set the IP back to manual mode and cook for 5 minutes on a high-pressure method.
  9. Let the pressure release naturally.
  10. Finally, garnish it with cilantro and serve hot with Chapati.
Recipe 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