This is one of the easiest Vegetable Kuruma recipes that I have made so far. This kuruma involves no grinding. There are days when you don’t want to take different spices from different boxes to prepare a sidedish 😆 On those days you can prepare this Kuruma. It goes well with Idli, Dosai, Idiyappam, Roti, Poori too. As always you can add your own choice of vegetables. The ingredient list mentioned here is generally what I cooked with that day based on availability in my kitchen.
After buying an Instant Pot adding everything into it and pressure cooking for few minutes have definitely helped me in saving time. Initially cooking with IP was intimidating. Later after multiple tries, adjusting timings, working with different combos, trying to cook with minimum oil, now I can safely say investing in an Instant Pot is definitely worth all the hype.
Notes for Pressure Cooker Cooking :
You can prepare the same recipe in Pressure Cooker. Just make sure you add enough water for the veggies to get cooked and also to ensure that the chopped veggies don’t get burnt. So try cooking for 3 whistles initially and open the cooker, check if they are cooked. If not pressure cook for one more whistle. I have made our regular Poori Masal in Instant Pot and few of my Insta followers tried the same recipe in Pressure Cooker and it came out well. We need to keep an eye on the timings and the water level.
Coming back to this monthly challenge my Day 11 Dinner was all about finishing leftovers. Added Ragi Flour to the sour Dosai batter and made Ragi Dosais. There is another Ragi Rava Roast in my blog. Prepared from leftover Dosai batter. You can check that recipe here. Made this delicious Vegetable Kuruma to go with it. Prepared mini ragi dosais for the little one and we had regular size Ragi Dosais
| Prep Time | 5 minutes |
| Cook Time | 15 minutes |
| Servings |
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- 1 onion
- 2 potato
- 1 carrot
- 6 French Beans
- 1 small capsicum
- 1/2 courgette
- 2 Tomatoes
- 1/2 cup Frozen Peas
- 1 slit Green Chilli
- 1 tablespoon finely chopped ginger garlic pieces
- 1 teaspoo Kashmiri Red Chilli Powder
- 1 teaspoon Garam Masala Powder
- 1/2 cup Desiccated Coconut
- 1 Cup Milk
- 1 teaspoon rice flour optional
- 1/2 teaspoon Oil
Ingredients
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- Turn on 'Saute' mode in Instant Pot
- Add Onion, slit green chilli and ginger garlic pieces
- Saute well and add the chopped veggies
- Add salt, chilli powder and garam masala powder
- Continue sauteing for another 2 minutes
- Add 1 cup water, frozen green peas and desiccated coconut
- Turn off 'Saute' mode and turn on 'Pressure Cook' mode
- Set timer to '8' and make sure 'High Pressure' setting is turned 'On'
- After the timer is off you can manually release the pressure
- Turn 'Saute' mode and add milk. Let the mixture boil for 1 or two minutes
- You can see the Kuruma thickening. Depending on your preferred consistency you can add extra milk if you want
- If you find the Kuruma too water then mix Rice Flour with little water and add it to the pot
- Adjust salt and serve this delicious Kuruma with Idiyappam or Dosai or Poori/Chapati too
If you want a white color kuruma you can skip adding Kashmiri Red Chilli Powder and add just green chilli & garam masala
In the below pic I made the same Veg Kuruma with Potato, cauliflower and other veggies. Have also added fresh coconut and some whole spices (jeera,cinnamon,bay leaf etc). Served this Kuruma with Idiyappam
2 comments
Love this variation Reks, sure noting it to try..
Thank you so much Kalps 💚