Pressure Cooker Thakkali Kurma | Hotel-Style Tomato Kurma

Pressure Cooker Thakkali Kurma | Hotel-Style Tomato Kurma |Thakkali Kurma | Tomato Kurma | thakkali kurma | thakkali kurma |    wedding feast kurma | tomato kurma | Masala kurma | Masala Kurma with step-by-step pictures and video recipe. Check out the Thakkali kurma recipe, and if you like the video, pls SUBSCRIBE to my channel.

If you’re craving a flavorful South Indian side dish that pairs beautifully with idli, dosa, chapati, or even biryani, then this Pressure Cooker Thakkali Kurma is the recipe you need. Made with ripe tomatoes, aromatic spices, and a creamy coconut base, this Hotel-Style Tomato Kurma is quick to prepare yet tastes like it came straight from your favorite restaurant. Cooking it in a pressure cooker not only saves time but also enhances the depth of flavor, making it perfect for busy mornings or weeknight dinners.

Should I soak or roast the ingredients?

This is an instant version. You can grind without soaking or roasting

Should I pulse or grind the mixture?

Grind well so that the coconut will curdle while cooking, and also, cashews get blended well.

Can I reduce the water?

Cashew and poppy seeds make the kurma thick, so I would prefer adding extra water

Why make Tomato Kurma in a pressure cooker? 

Using a pressure cooker reduces cooking time, helps tomatoes break down quickly, and allows the flavors of the spices and coconut to blend seamlessly.

Can I make this kurma without coconut? 

Yes, you can substitute coconut with cashews or yogurt for a different texture and flavor, though the traditional hotel-style taste comes from coconut.

What dishes pair best with Thakkali Kurma? 

Tomato Kurma is versatile—it goes perfectly with chapati, parotta, idli, dosa, appam, and even plain rice or biryani.

How to store leftover Tomato Kurma? 

Store in an airtight container in the refrigerator for up to 2 days. Reheat gently before serving, adding a splash of water if it thickens.

Should I use measured water for the hotel-style thakkali kurma recipe?

It is optional, but to make the recipe beginner-friendly, I have given the measurements. Feel free to adjust according to your preferred consistency.

HOW TO MAKE INSTANT POT Thakkali Kurma

Follow the steps and cook for 2 minutes for the IP tomato kurma recipe

Oil for Kurma

Coconut oil gives the best taste, but you can add any oil of your choice. 

How to serve pressure cooker kurma

It goes well as a side dish for Tiffin varieties like parotta, appam, idiyappam, chappati, idli, dosai, etc. Also tastes good with rice.

Ingredients

To Soak

1/2 teaspoon poppy seeds

4 cashews

Hot water

to grind

soaked

1/2 teaspoon poppy seeds

4 cashews

water

2 green chilli

2 garlic cloves

Ginger 1 tsp

garam masala

Salt

Mint leaves

Coriander leaves

1/4 cup coconut

Clove

Stone flower

250 grams of tomatoes

1 teaspoon Kashmiri chilli powder

1 + 1/4 cup water

For Kurma

1 tablespoon coconut oil

Bay leaf

Cinnamon

3/4 cup onion

Coriander leaves

How to make thakkali kurma with step-by-step pictures

•  Soak the ingredients under “To Soak.”

•  Transfer the ingredients under “To Grind” and grind smoothly

•  Heat oil, add bay leaf, cinnamon, and onion; sauté until translucent

•  Add the ground mixture and bring to a boil

•  Pressure cook for 2 whistles

 

•  Add coriander leaves and bring to a gentle boil