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 as if 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 tsp poppy seeds
4 cashews
Hot water
to grind
soaked
1/2 tsp 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 tsp Kashmiri chilli powder
1 + 1/4 cup water
For Kurma
1 tbsp 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
Ingredients
To Soak
- 1/2 tsp poppy seeds
- 4 cashews
- Hot water
to grind
- soaked
- 1/2 tsp 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 tsp Kashmiri chilli powder
- 1 + 1/4 cup water
For Kurma
- 1 tbsp coconut oil
- Bay leaf
- Cinnamon
- 3/4 cup onion
- Coriander leaves
Instructions
- 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
Video
