Instant Pot Poricha Kara Kuzhambu
Instant Pot Poricha Kara Kuzhambu - Poricha Kara Kuzhambu is a coconut tamarind based gravy usually made with mixed veggies. Lets learn how to make murungakkai (drumstick) poricha kara kuzhambu in an instant pot.
Servings: 4
Ingredients
Ingredients - to temper
- 3 tablespoon oil preferably sesame oil
- 1/2 teaspoon mustard seeds
- 1/4 teaspoon fenugreek seeds
- 1 teaspoon cumin seeds
- 1/2 teaspoon split black gram
- 1/4 teaspoon asafoetida
- 4 each curry leaves
Ingredients - to saute
- 6 each drumstick pieces 2 inch long
- 1 cup onion finely chopped
- 1 each green chilli chopped
- 5 cloves garlic crushed
- 1/2 cup tomato
- 1 tablespoon tamarind extract
- 1/2 teaspoon turmeric powder
- 2 tablespoons kuzhambu milagai thool or use vatha kuzhambu podi or sambar podi
- 1/4 teaspoon jaggery
- 1.5 teaspoon salt
- 1 cup water
- 4 each curry leaves for garnish
Ingredients - to grind
- 1/2 cup grated fresh coconut
- 1/2 cup water
- 1/2 teaspoon fennel seeds
Instructions
- Turn on the instant pot to Saute Mode.
- Heat oil and temper with the mustard seeds, fenugreek seeds, split black gram, cumin seeds, asafoetida and curry leaves.
- Saute onions, green chilli and garlic until the onion turn lightly golden.
- Add in tomatoes, jaggery, turmeric powder, kuzhambu thool and salt. Saute well until the masala powder cooks.
- Add in tamarind extract, water and drumstick pieces.
- Put the lid on, lock the pressure release. Cancel saute mode and switch to pressure cooker mode, set for 5 minutes under low pressure mode. Once done, manually release the pressure.
- Cancel pressure cooker mode, switch to saute mode.
- Make a thin paste using coconut, fennel seeds and water. Add this to the gravy and simmer for few minutes. Garnish with curry leaves. Switch off!