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Ezhu Thaan Kuzhambu | Vegetable stew - Instant Pot

An authentic vegetable curry made out of 7 (or more) seasonal vegetables served with a sweet rice known as thiruvathirai kali
Prep Time20 minutes
Cook Time20 minutes
Total Time40 minutes
Course: Main Course, Side Dish
Cuisine: Global, Indian
Servings: 4
Author: ramyaanagu

Equipment

  • Instant Pot

Ingredients

  • 1/2 Cup Yellow pumpkin diced
  • 1/2 cup green beans cut to 1" pieces
  • 3 Nos. eggplant
  • 2 small Carrots diced
  • 1/2 Plantain diced
  • 2 small Potatoes diced
  • 1/4 Tbs Turmeric powder
  • 1-2 TbsTamarind paste
  • As required Salt

To roast & grind

  • 2 Tbs Toor dal
  • 2 Tbs Channa dal
  • 1 tsp Urad dal
  • 2 Tbs grated coconut fresh or dries
  • 2-3 Tbs Coriander seeds
  • 1 tsp Jeera
  • 1/2 tsp black pepper
  • 1/4 tsp Fenugreek seeds
  • 5 No. Red chili

Tempering

  • 2 Teaspoons Oil
  • 1 Teaspoon Mustard seeds
  • 1 Sprig Curry leaves
  • A pinch Asafoetida

Instructions

  • Throughly wash the vegetables, cut into big equal size chunks and set it aside.
  • Turn on the Instatpot in manual mode and add all the chopped vegetables, turmeric powder, required salt and enough water to cover the vegetables and let it cook for 2 minutes in pressure mode. Naturaly relese pressure.
  • Meanwhile heat a pan dry roast toor dal, channa dal, urad dal until it turns slightly brown and fine aroma arises. Remove it on a plate. .
  • Now add coriander powder, red chilis, black pepper and the jeera and roast aroma is released and transfer it to the plate.
  • In the same pan, finally roast freshly shredded coconut. Roast it until it becomes light brown and transfer it to the same plate. Let the roasted ingredients cool down before grinding.
  • Once the mixture is cooled down ( about 5 minuts), add these roasted spices to mixer jar and grind to a fine paste. Add water as needed to grind it into a smooth paste.
  • The instant pot should be ready to open now. Once open tur the IP into saute mode and add the tamarind paste and masala paste to the vegetables. Cook for good 15-20 minutes. Mix it now and ten to avoid it from sticking to the bottom.
  • Add salt at this point if needed or else temper kulambu by heating oil in a small pan, and adding the mustured, asafoetida and curry leaves.

Notes

  • I found that cooking 2 min in Instant pot was perfect time to cook the vegetables and still not loose the shape.
  • If you are using fresh soaked tamarind i would recommend adding it to the vegetables in the instant pot while pressure cooking allowing the tamarind to cook as well.
  • Skip the tempering part if you making it as soup and also reduce the heat (chillis) level so it is good to eat by itself.