Pressure cooker method

Cooking the veggies

• Wash and chop all the vegetables.
• Add this to a pressure cooker with 1 cup water and 1 tsp salt.
• Pressure cook for 2 whistles.
• Wait for the pressure to release naturally.
• When done, do not drain the water.
  

Making the spice paste

• In a blender jar, combine the coconut, cashews, Kalpasi, fennel seeds, green chilli, ginger, garlic and Pottu Kadalai( roasted gram dal).
• Pulse a few times to break down everything to a coarse paste.
• Then add 1/2 c water and grind to a smooth paste.
• Add 1/4 cup more water if required to grind to a really smooth paste.
• Grinding the spice paste very smoothly is important here.
  

Making the Kurma

• Heat a pan with oil. Pop the mustard seeds.
• Now, add the bay leaf, cloves and cinnamon.
• When the spices pop, add the finely chopped onions, curry leaves and salt.
• Mix well and cook till onions turn pink.
• Please do not brown the onions.
• The onions should turn just pink and soft.
• If you brown the onions, the whole color of the Kurma will change.
• This takes approximately 2 mins on medium flame.
• Now, add the ground paste and mix well.
• Cook on low flame for 1 min.
• Again, keep stirring every now and then to prevent the paste from sticking to the bottom or burning.
• You can see that the paste will begin thickening.
  
• At this stage, add the cooked veggies and mix well.
• Add 1 c water and sugar. Stir to combine.
• Simmer this for 3 to 4 mins on medium flame,stirring every now and then.
• Garnish with finely chopped coriander leaves.
• Just before serving, squeeze some lemon juice and serve hot.
  

Instant Pot Vellai Kurma

• Insert the inner steel pot into the Instant Pot and switch it on.
• Press Saute mode- Normal for 6 mins.
• Add oil and wait for the display to read HOT.
• Now, add the mustard seeds,bay leaf, cloves and cinnamon. Wait for the mustard seeds to splutter.
• When they splutter, add the finely chopped onions and saute until they turn pink and soft. This takes roughly 1.5 minutes. 
• As soon as the onions are cooked, add the finely chopped veggies and mix well.
• Saute for 30 seconds and add 1 cup of water.
• Now, add the ground spice paste and mix well.
• Add 1 tsp sugar and the curry leaves.
• Stir to combine and simmer for 1 minute. Now, press cancel.
• Press the PRESSURE COOK BUTTON and SET TO HIGH PRESSURE FOR 2 MINUTES
• Wait for the cooking cycle to complete. And wait for natural pressure release. It takes 13 mins roughly for the pressure to release naturally.
• When the pressure releases, press cancel.
• Open the lid, mix well. Press SAUTE MODE- NORMAL-2 MINS and simmer for 2 minutes
• When done, garnish with finely chopped coriander leaves.