Instant Kurma For Idli Dosa Recipe

Cooking Directions

• STEP 1.Heat oil in a pressure cooker and add mustard seeds, cumin seeds, and curry leaves.
• STEP 2.Add chopped onions, green chilies, and ginger-garlic paste. Saute until onions turn golden brown.
• STEP 3.Add chopped tomatoes, turmeric powder, red chili powder, coriander powder, and salt. Cook until tomatoes are soft and mushy.
• STEP 4.Add boiled and mashed vegetables of your choice, such as carrots, peas, and potatoes.
• STEP 5.Add water and pressure cook for 2-3 whistles.
• STEP 6.Once the pressure is released, open the cooker and add coconut milk and cashew paste. Mix well and simmer for a few minutes.
• STEP 7.Garnish with chopped coriander leaves and serve hot with idli or dosa.

Cooking Tips

• You can use a mix of vegetables like carrots, peas, beans, and potatoes for added nutrition.
• Adjust the spice levels according to your preference by adding more or less chili powder.
• For a creamier texture, you can add a tablespoon of fresh cream or yogurt to the kurma.

Storage and Serving

• Leftover kurma can be stored in an airtight container in the refrigerator for up to 2 days.
• Reheat the kurma in a pan or microwave before serving.
• Serve the instant kurma with hot idlis or dosas for a delicious and filling meal.