ONE POT soya kurma
Protein-rich south Indian style soya kurma in a pressure cooker is super easy to make and tastes delicious.
Which variety of meal maker should I use?
You can use big or smaller ones but I prefer small ones as they soak fast and absorb the flavor better.
SHOULD I boil soya chunks?
If you are using mini soya chunks soaking is enough. squeeze well, or else the flavor might not absorb
Should I use measured water for cooking kurma?
It is optional but to make the recipe engineer friendly I have given the measurements
HSB vellai kurma
To make saravana bhavan style channa kurma add the ingredients under “to grind”.
HOW TO MAKE INSTANT POT kurma
Follow the steps and cook for 4 minutes for the IP soya kurma recipe
Oil for kurma
Coconut oil gives the best taste but you can add any oil of your choice
How to serve meal maker kurma
It goes well as a side dish for Tiffin varieties like parotta, chappati, idli, dosai, etc. Also tastes good with rice.
ingredients
soak soya
3/4 cup soya chunks Enough hot water
To Grind
1/4 cup coconut 3 garlic 4 cashew 1/2 teaspoon fennel seeds Ginger 1 tablespoon curd 1/2 teaspoon poppy seeds 1 tablespoon milk Cardamom, without skin 2 Green chilli 1 tablespoon Water
Pressure cooker soya kurma
2 tablespoon coconut oil 1 clove 1/4 teaspoon fennel seeds 1/8 teaspoon pepper 1 tomato 2 cups onion Chilli powder Coriander leaves 1/4 cup water Required salt 1/2 teaspoon garam massla
How to make pressure cooker soya chunks kurma with step-by-step pictures
Soak soya chunks in hot water
Drain water and squeeze
Soak and grind the ingredients under “to grind” and keep them aside
Add oil to a pressure cooker and heat
Furthermore, add clove, fennel seeds, and pepper; splutter
Add onion and salt; saute till it turns translucent
Add soaked soya and ground coconut; saute for 30 seconds
Furthermore, add water; mix well and boil
Pressure cook for 3 whistles
Mix well Add garam masala and milk; Mix well and boil for 2 minutes
Sprinkle coriander leaves
