South Indian Tamil Style vellai kurma flavored with coconut and fennel served as an accompaniment to rotis/ idlis and dosa
- 1/4 cup grated coconut
- 2 to 3 tbsp cashew nuts (substitute with almonds of allergic)
- 2 green chillies (use less or more as per spice levels)
-
11/2
tsp
Fennel Seed 
- 1 tsp poppy seeds (optional)
-
1
inch
cinnamon - 1 clove
- 1 cardamom
- 1 medium sized onion chopped fine
- 11/2 cups chopped veggies (potato, beans, carrots, peas)
- 11/2 tbsp peanut / coconut oil
- 1 sprig curry leaves
- 1/2 tsp mustard seeds
- 1/2 tsp cumin seeds
- 1/2 tsp fennel seeds
- 2 cups water
- salt to taste
- 2 tbsp coconut cream (optional)
-
Switch on the saute mode in your instant pot. When it heats up, add the oil and add the mustard seeds, cumin, fennel, curry leaves and let the mustard pop.
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Now the chopped onions and saute until translucent. (Do not brown them)
-
Meanwhile grind the items mentioned under masala paste to a smooth paste with water,.
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When the onions are done, add the paste, saute for a minute.
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Add the chopped veggies, salt, water and mix well. Cook on manual / pressure cook mode for 12 minutes. (low heat) Release pressure naturally.
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Heat a kadai. Add the oil and add the mustard seeds, cumin, fennel, curry leaves and let the mustard pop.
-
Now the chopped onions and saute until translucent. (Do not brown them)
-
Meanwhile grind the items mentioned under masala paste to a smooth paste with water.
-
When the onions are done, add the veggies, 1 cup water, salt and let the veggies cook until almost done. (80% cooked)
-
Now add the ground paste and let it boil in low flame for about 5 to 6 minutes until the raw smell is gone. Add the remaining water as needed.
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When done, finish it off with a bit of coconut cream and serve hot with rotis/ idlis/ dosa.
If allergic to nuts, skip them. In that case you make a slurry with corn flour or all purpose flour to thicken the gravy. To do that just mix a tbsp of the flour with water and let it cook in the end so that the gravy thickens.