Instant Pot Vegetable kuruma

All the vegetables when cooked together in the form of kuruma is always delicious to eat with both tiffin items and rice.

Cooking time: 15 mins

Serving: 4

Ingredients:

Onion - 1(big, thinly sliced)
Tomato - 2 (medium size, sliced)
Green chilli - 2
Ginger garlic paste - 1 tbsn
Carrot - 1/2 cup (chopped)
Beans - 1/2 cup (chopped)
Peas - 1/3 cup
Potato - 1 (medium, chopped)
Cauliflower - 3 cups of florets
Turmeric - 1/2 tspn
Kuzhambhu chilli powder - 1 1/2 tbsn or (coriander powder - 3 tspn n red chilli powder - 2 tspn)
Cinnamon - 1 inch
Cloves - 3
Bayleaf - 1
Stone flower - 3 pieces
Curry leaves - few
Coriander leaves - few (chopped)
Mint leaves - few
Oil - 2tspn
Salt to taste

To Grind:

Coconut - 1/2 cup
Fried gram (pottukadalai) - 1 tbsn
Fennel seeds - 1 tspn
Kuskus - 1/2 tspn

Method:

1. Grab all the ingredients.

2. Grind the ingredients for it into a fine paste.

3. Switch on the IP. Add oil. Add cinnamon, cloves, bayleaf, stoneflower.

4. Add onions, curry leaves, green chillies and saute till it becomes light brown.

5. Add tomatoes and saute till it becomes mushy.

6. Add ginger garlic paste and saute till the raw smell goes.

7. Add carrot, beans, potato, turmeric and salt. Saute for a minute. Add kuzhambhu chilli powder and saute for few seconds.

8. Add the grinded paste and add 2 cups of water. Add caulifower and peas and coriander leaves, mint leaves.

9. Close the lid. Press the manual mode for 6 mins in High Pressure HP in sealed position. Then do Natural Pressure Release NPR.

10. Open the lid. Add coriander leaves.

11. Hot vegetable kuruma is ready to serve.

Notes:

You can add cashews instead of fried gram for extra richness to the kuruma.