Instant Pot Poricha Kara Kuzhambu Recipe – Murungakkai Poricha Kara Kuzhambu – Instant Pot Indian Recipes – Poricha Kuzhambu Recipe – Easy Indian Recipes – Instant Pot Kara Kuzhambu Recipe – Poricha Kuzhambu is technically a dal based gravy made with mixed veggies and flavored with coconut paste. Its also termed as Raathiri Poricha Kuzhambu, as mostly its made quickly with dal, couple of hand full veggies more like a moong dal sambar / gotsu kind of dish usually served as a side for tiffin times like idiyappam or idli dosa. But we at home make a similar version using tamarind, kuzhmbu podi (lentil spice powder) and coconut with veggies and serve it with rice. The one with dal and veggies minus tamarind is what we call poricha kootu. This recipe here we call it Poritha (Poricha) kara Kuzhambu in our family and we always use coconut fennel base in these gravies. Lets learn how to make the same with an Instant Pot.
Check out the regular version of MURUNGAKKAI PORICHA KARA KUZHAMBU here
Instant Pot Poricha Kara Kuzhambu
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
- 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!
Turn on the Instant pot to SAUTE MODE
Heat oil and wait until it shows HOT on the screen.
Keep the tempering ingredients ready.
Temper with mustard seeds, fenugreek seeds, split black gram, asafoetida and curry leaves.
Keep the saute ingredients ready. Using sambar / chinna venagayam for this recipe will make it more tasty.
Followed by onions, green chillies and garlic.
Saute until the onion turns golden and lightly crisp. Adding a little salt can speed up the cooking process.
Add in tomatoes along with turmeric powder, kuzhambu thool, jaggery and salt. (Kuzhambu thool is a lentil spice blend which gives thickness to the gravy, you may use homemade or any store bought mix. Vathakuzhambu podi / Kuzhambu milagai thoolby aachi or sakthi masala works too. If you can’t find then use regular sambar powder)
Saute until the masala cooks or till oil oozing out.
Now add in tamarind extract… (you may skip tamarind and substitute it with tomatoes if you like… its just to add that element of tanginess and little of dark color to the gravy)
Add in water at his stage and mix everything.
Now for adding veggies… you can use one or two veggies for this gravy, today i am using only drumsticks. (using frozen drumsticks here)
Put the lid on, seal the pressure release.
Cancel Saute Mode and choose PRESSURE COOKER MODE
Now set 5 minutes under LOW PRESSURE LEVEL
Once its done, manually release the pressure by turning the pressure valve.
This is how it looks once you open.
You can see here… that the drumsticks are cooked perfectly still intact without splitting (The reason we do a manual release is… you don’t want to cook the veggies too long, as drumstick when over cooked will break and make a mess. 5 minutes should be enough to cook frozen or fresh drumsticks)
Cancel Pressure Cook mode.
Meanwhile make a thin paste using coconut, fennel seeds and water.
Adding a little extra water is OK to make that adamant mixer of yours to run!
Now switch to SAUTE MODE again.
Add in the coconut paste and simmer for few minutes.
Garnish with curry leaves and switch Off!
Serve this kuzhambu with piping hot rice and appalam !