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Instant Pot Mixed Vegetable Curry | Kadhamba Kai Poriyal

Quick south Indian style mixed vegetables dry side dish in Instant pot. Almond flour is used instead of coconut for the curry. Vegan dry vegetable side goes well with rice. Kadhamba curry can be made within 10 minutes is perfect for busy morning.
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Course: Poriyal
Cuisine: Indian
Prep Time: 5 minutes
Cook Time: 1 minute
Total Time: 6 minutes
Author: Vidya Srinivasan


  • Cabbage- 1 cup
  • Carrot - 1/2 cup
  • Beans - 1/2 cup
  • Peas - 1/3 cup
  • Water - 2 teaspoon
  • Turmeric powder - 1/8 teaspoon
  • Salt - as needed
  • sugar pinch
  • To temper:
  • Coconut oil - 1 teaspoon
  • Mustard seeds - 1/8 teaspoon
  • Channa dal - 1/2 teaspoon
  • Urad dal - 1/2 teaspoon
  • Green chili - 2
  • Curry leaves - few
  • Asofetida - generous pinch


  • 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


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  1. Grated Coconut can be added instead of almond flour 
  2. Adjust the spice according you your tasteRed chilli can be used if green chilli 
  3. The recipe works for any
  4. Regular cabbage can be used instead of purple cabbage
  5.  Turn off the IP before adding veggies else veggies might stick to the pan
  6.  If you see some extra water in veggies cook in sauté mode for a minute 
  7. Chop vegetables into smaller pieces
  8.  If you want to release the pressure manually cook for 2 minutes and release 
  9. If you skip tempering Poriyal can be made zero oil
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