Kurma Recipe Appam Instant Cooking Procedure For Quick Delicious Meal

Kurma Recipe Appam Instant is one of the most comforting combinations in South Indian cuisine — pairing fluffy fermented rice pancakes (appam) with a rich, mildly spiced vegetable kurma gravy that’s ready in under an hour. Appam are coconut-infused fermented rice pancakes traditionally served with curries, and this version of kurma brings hotel-style flavors home in an easy, instant procedure suited for busy cooks.

Recipe Card

Ingredients With Exact Quantities

For Appam Batter

• 2 cups raw rice (basmati or parboiled)
• ½ cup cooked rice
• ¾ cup grated fresh coconut
• 1 tsp sugar
• ½ tsp baking soda
• Salt to taste
• Water for grinding

For Vegetable Kurma

• 1 cup potatoes, peeled & cubed
• ½ cup carrots, sliced
• ½ cup green peas (fresh or frozen)
• ½ cup green beans, chopped
• 1 medium onion, finely chopped
• 1 medium tomato, finely chopped
• 1 tbsp ginger-garlic paste
• 3 green chilies, slit
• ¼ cup roasted coconut (grated fresh or frozen)
• 1 tbsp poppy seeds (khus khus), soaked 10 mins
• 8 cashews, soaked
• ½ tsp fennel seeds
• 1 tsp red chili powder
• ½ tsp turmeric powder
• ½ tsp garam masala
• 2 tbsp oil
• Salt to taste
• 1¼ cups water (adjust as needed)
• 2 tbsp chopped coriander leaves

Step-By-Step Instant Instructions

1. Prepare Appam Batter (Fermentation & Grinding)

Rinse 2 cups of raw rice until the water runs clear. Soak rice with ½ cup cooked rice and grated coconut for 4–6 hours (or overnight in warm weather). This fermentation gives appams their characteristic light, airy texture.

Drain water and grind to a smooth batter, adding just enough water to achieve a pouring consistency. Stir in sugar, salt, and baking soda. Let it rest for about 30 minutes while you prepare the kurma. Understanding Kurma Recipe Appam Instant is essential.

2. Make Kurma Paste (10 mins)

Into a blender, add grated coconut, soaked cashews, poppy seeds, and fennel seeds. Pour 2–3 tbsp water and grind to a smooth, thick paste. Set aside — this paste forms the creamy base of the kurma that pairs beautifully with appams.

3. Cook Vegetables (10 mins)

Heat 2 tbsp of oil in a deep pan on medium heat. Add onions and sauté for 2 minutes until they soften. Add ginger-garlic paste and green chilies, cook 1 minute until the raw aroma fades. Add potatoes, carrots, peas and beans with ½ cup water, cover, and simmer for 7–10 minutes until vegetables are tender.

4. Build Kurma Gravy (10 mins)

Stir in turmeric, red chili powder, and salt. Mix well. Add the coconut-cashew paste and cook on low flame for 2–3 minutes until the raw smell of coconut disappears. Pour ¾ cup water to create a smooth gravy, bring to gentle boil. Sprinkle garam masala and chopped coriander. Turn off heat. Your kurma is ready to serve hot with appams. This relates to Kurma Recipe Appam Instant.

5. Cook Appams (15–20 mins)

Heat an appachatti or non-stick pan. Pour a ladle of batter into the center, swirl to spread thin on sides while keeping center thicker. Cover for 2–3 minutes until lacy edges turn crisp and centre cooks soft. Repeat with remaining batter.

Pro Tips From My Kitchen Experience

• I visited Kerala and tried appam with fresh vegetable kurma — the fluffy edges contrasted with creamy kurma still lingers in my taste memory.
• What surprised me was how simple ingredients like poppy seeds and coconut paste improve the curry’s aroma.
• I personally recommend using freshly grated coconut for best texture, but frozen works well too.
• Ensure the appam batter ferments in a slightly warm spot — too cold and the rise is slow.
• For quicker prep, soak rice and dal the night before so fermentation is quicker in the morning.

Chef’s Notes

Substitutions

• Cashews can be swapped with almonds or extra poppy seeds for a nut-free version.
• If you don’t have poppy seeds, use melon seeds as a substitute for creamy texture.
• For a vegan kurma, omit ghee and use coconut oil.

Storage Tips

• Store leftover kurma in an airtight container in the fridge for up to 3 days.
• Appam batter can be refrigerated for 1–2 days; stir well before use.
• Freeze kurma without fresh herbs for up to 1 month.

Nutrition Information Per Serving (Approximate)

This nutrition estimate is based on typical kurma recipes that yield 230–300 calories per serving depending on ingredients and cooking method source.

Frequently Asked Questions

Can I Make Kurma Without Cashews?

Yes — omit cashews and increase poppy seeds or use thick coconut milk to maintain creamy richness. Learn more about Kurma Recipe Appam Instant.

Is Appam Batter Gluten Free?

Yes. Appam batter made from rice and coconut is naturally gluten-free, ideal for gluten-sensitive diets.

Can I Use Instant Pot For Kurma?

Instant Pot or pressure cooker works well — set high pressure for 1–2 minutes for vegetables then sauté spices for a hands-off approach.

Serve the warm, fluffy appams with this rich, aromatic vegetable kurma and you’ll understand why “Kurma Recipe Appam Instant” is a favorite for quick breakfasts, brunches, or even festive meals at home.