Quick South-Indian style kadamba Poriyal dry side dish in Instant pot. Almond flour is used instead of coconut for this curry. This Vegan dry mixed vegetable side goes well with rice. Kadhamba curry can be made within 10 minutes, and is perfect for busy mornings.
My almond flour madness continues, but this time I did not make a sweet. Ever since I started buying Almond flour from Costco, I have been using almond flour a lot in cooking. Initially I used it because I had a big packet in my pantry, but over a period of time I started using it regularly and my family didn’t feel much taste difference.
One day when I made kadamba Poriyal I took out coconut from the freezer, but I was in a hurry to pack hubby’s lunch, so used little almond flour and we all liked it. If used in a small quantity Almond flour is one great replacement for coconut in poriyal, Kootu, Sambar, kurma etc.
After few trial and error this is my version of Watery and non watery vegetable combo kadamba Poriyal in a Instant pot. I have used 1 tsp of coconut oil for tempering. If you are ready to skip it this curry can be made oil-free. I have used natural pressure release technique. There won’t be any burning of veggies. Sometimes if the lid is opened after a longtime there might be some extra water, but if cooked in sauté mode, it will be evaporated in less than a minute.
Kadamba (mixed veg) poriyal is made with a combination of carrot, beans, cabbage and peas. Usually towards the end of the week when my fridge has limited veggies I will go for this. Sometime I will also prepare when I load my fridge with veggies.
In our home rice is a must for lunch. Thinking about rice accompaniment and side is one of big confusion. I usually make 6 category of dry vegetable side dish.
Varuval (fry) like potato, arbi, plaintain
Thengai (coconut) based curry
Usli
Onion based curry Avarakkai, capsicum (coming next in TMF)
Thengai Podi Curry
Almond Flour
Nuts Curry
If you are looking for some interesting dry curry recipes check Dry Curry category
Instant Pot Mixed Vegetable Curry | Kadhamba Kai Poriyal
Ingredients
- Cabbage- 1 cup
- Carrot - 1/2 cup
- Beans - 1/2 cup
- Peas - 1/3 cup
- Water - 2 tsp
- Turmeric powder - 1/8 tsp
- Salt - as needed
- sugar pinch
- To temper:
- Coconut oil - 1 tsp
- Mustard seeds - 1/8 tsp
- Channa dal - 1/2 tsp
- Urad dal - 1/2 tsp
- Green chili - 2
- Curry leaves - few
- Asofetida - generous pinch
Instructions
- Turn on IP in sauté mode add oil and when the oil is hot add ingredients under “to temper” and let it crackle. Turn off the IP
- Add all the other ingredients one by one; mix well. Cook in manual mode - high temperature for one minute. Release the pressure manually
- Mix well and add almond flour
Video
Notes
- Grated Coconut can be added instead of almond flour
- Adjust the spice according you your tasteRed chilli can be used if green chilli
- The recipe works for any
quantity - Regular cabbage can be used instead of purple cabbage
- Turn off the IP before adding veggies else veggies might stick to the pan
- If you see some extra water in veggies cook in sauté mode for a minute
- Chop vegetables into smaller pieces
- If you want to release the pressure manually cook for 2 minutes and release
- If you skip tempering Poriyal can be made zero oil
Ingredients:
Cabbage- 1 cup
Carrot – 1/2 cup
Beans – 1/2 cup
Peas – 1/3 cup
Water – 2 tsp
Turmeric powder – 1/8 tsp
Salt – as needed
Sugar – pinch
To temper:
Coconut oil – 1 tsp
Mustard seeds – 1/8 tsp
Channa dal – 1/2 tsp
Urad dal – 1/2 tsp
Green chili – 2
Curry leaves – few
Asofetida – generous pinch
Method:
- Turn on IP in sauté mode add oil and when the oil is hot add ingredients under “to temper” and let it crackle. Turn off the IP
- Add all the other ingredients one by one; mix well. Cook in manual mode – in sealing high temperature for one minute. Release the pressure immediately
- Mix well and add almond flour
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