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