VEGAN, VEGETARIAN, GLUTEN-FREE, NUT-FREE
Here is an easy South Indian kurma with a rich coconut gravy made from scratch. The beans used here, black-eye peas, are readily available in stores. Use any beans preferred.
South Indian gravies are always vegan. We do not use any dairy products unlike North Indian curries, which use butter and cream to provide the richness. In the southern Indian states, plenty of coconuts are used.
This gravy is a coconut based sauce with black peppercorns for the earthy spice. Peppercorns are very good for health and are also a recommended ingredient in Ayurveda.
This kurma gravy is very simple – coconut, black peppercorns, and red onions are sautéed in oil until golden brown. Grind it with tomatoes and cilantro stalks and then… DONE!
Soak and cook the black-eye peas separately.
Tip- I always have 2 types of beans soaked and frozen in bags, this helps to quicken cooking on week nights 🤷🏻♀️
You can also add un-soaked beans and cook it directly in the gravy using InstantPot. Just adjust the cook time accordingly. This is one of the huge advantages of the InstantPot.
Alright, once the gravy is prepared and the beans are cooked and ready, we just saute some peppers and add the gravy and beans. Let it all simmer for 5 minutes. Season well. This dish will have a good gravy and works very well to soak it all up in brown rice. Top it off with some spicy Indian pickles and chips. Yogurt also works lovely for the dairy lovers!
Check out these other gravies made Indian style –
South Indian mixed vegetable kurma
South Indian Black-eye peas kurma
Equipment
- InstantPot
Ingredients
- 2 cups Black-eye peas cooked
- 1 cup multi-color Peppers diced
- 1 tsp Jeera
- 1/2 tsp Turmeric powder
- Salt
For the Gravy-
- 1 large Red Onion chopped coarsely
- 1/2 cup Coconut grated
- 1 tsp Black Peppercorns
- 2 Tomatoes chopped
- 1 tbsp Cilantro stalks and leaves a.k.a coriander
Instructions
- In a cast-iron skillet, add some oil and saute red onions, coconut and peppercorns until golden
- Cool and grind to a smooth paste with tomatoes and cilantro
- Set aside
- Start an InstantPot on Saute, add oil, jeera seeds and fry
- Add the diced Peppers and stir
- Add the ground paste, cooked beans
- Season with salt and Turmeric powder
- Put the lid on and simmer for 5 mins
- Yummy South Indian black-eye kurma is ready!
