Mixed Vegetable Kurma Recipe in Mealthy Multipot

Mixed Vegetable Kurma one of the best accompaniment which goes well with ghee rice, roti, idli, and dosa. It is very easy to prepare in Mealthy Multipot and takes only 5 mins to pressure cook the vegetables.

If you keep the gravy in thick consistent then you can have with ghee rice, roti, parotta. If you dilute it little watery then you can use it with idli, dosa, uttapam too. I have added basic vegetables like cauliflower, potato, beans, carrot, and peas. You can include any veggies of your choice.

Cauliflower should be cut into florets and soaked in hot water for 5 mins. This way insects will come out and you can drain the water and use florets in the recipe. This is the South Indian style mixed vegetable kurma. Also, I have used homemade coriander powder. You can check the link here. We do add other spices along with the coriander powder. So this kurma tastes awesome than using regular plain coriander powder.

Recipe links for:

Idli, Dosa, Ghee rice, roti

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Now let us see how to prepare this recipe.

Mixed Vegetable Kurma Recipe in Mealthy Multipot

Print Recipe

Vegetable Kurma which pairs well with ghee rice, roti, and parotta.

• CourseSide dish
• CuisineSouth Indian

Servings	Prep Time
4 people	10 min

Cook Time

15 min

Servings Prep Time 4 people 10 min

Cook Time 15 min

Mixed Vegetable Kurma Recipe in Mealthy Multipot Print Recipe Vegetable Kurma which pairs well with ghee rice, roti, and parotta. CourseSide dish CuisineSouth Indian Servings Prep Time 4 people 10 min Cook Time 15 min Servings Prep Time 4 people 10 min Cook Time 15 min

Ingredients

For Kurma

• 1 cup Mixed Vegetables diced cauliflower, carrot, potato, beans & peas
• 1 Onion finely chopped
• 1 Tomato small(finely chopped)
• 1 tsp Ginger Garlic Paste
• 1/4 tsp Turmeric powder
• 1 tsp Chili powder
• 2 tsp Coriander powder
• 1 strand Curry Leaves/Karuveppilai
• 1 tbsp Coriander Leaves/Kothamalli finely chopped
• salt to taste

To grind

• 1/2 cup Coconut grated
• 1 inch Cinnamon stick/Pattai
• 2 Cloves
• 1/2 tsp Fennel seed/Sombu

To Temper

• 1/2 tsp Mustard seeds /kadugu
• 1/2 tsp Fennel seed/Sombu
• 2 tbsp oil

Servings: people

Instructions

1. Finely chop onion and tomato. Dice cauliflower, potato, beans, carrot, peas and set aside.
2. Using a mixer, grind the ingredients to a smooth paste using water, listed under "To Grind" and set aside.
3. Turn on SAUTE mode. Once the display shows HOT add oil. Once the oil gets heated temper with the ingredients listed under "To Temper". Then add onion, curry leaves, and saute until onion turns translucent. Then add ginger garlic paste and saute until the raw smell goes.
4. Now add tomato and saute till it turns mushy. Then add turmeric powder, chili powder, coriander powder and saute for a minute. Then add Vegetables, a little salt for vegetables, and mix thoroughly.
5. Add ground coconut paste, adjust salt if required, give a stir, if needed add some water. Mix all well.
6. Cancel the SAUTE mode. Close the lid. Turn VENT to SEALING position. Select PRESSURE COOK mode on HIGH mode for 5 mins. Quick Release the Pressure after 5 mins.
7. Once the red valve drops. Turn VENT to the VENTING position. Open the lid. Garnish with coriander leaves. Mixed Vegetable Kurma is ready.

Recipe Notes

• Use an equal amount of ginger and garlic to make the paste.
• Make sure you grind the coconut to smooth paste.
• I have used homemade coriander powder. It is not plain coriander powder. Check for homemade coriander powder.
• If you make thick kurma, you can have it with ghee rice, roti, and parotta. Or else if you make it little watery consistency you can have it with Idli and dosa too.
• For Non-vegetarians - Using the same method you can prepare chicken kurma and mutton kurma.

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