*This Recipe Yields "TWO Quarts" Of Curry / Kuzhambu , Easily serves 6 people. *Add coconut milk and tamarind only after pressure cooking. *You can cut the plantains in different shapes to, instead of rounds ( but cut into small pieces . *With my Instant pot two minutes was just perfect for the plantain to cook , and I did a quick release ( no resting time after pressure cooking). *You could skip the Kashmiri red chilli powder if you do not have it. It gives a lovely orange color to the curry. *At the end, If you feel the curry consistency thickened after sautéing for two minutes, you can add 1/2 cup of extra water and adjust to your preferred consistency. *I used store brought tinned coconut milk, but you could use freshly made coconut milk too. *Sesame oil gives a good flavor to the curry , but again it is optional if you want to skip it. *Check Out Other Puli Kuzhambu Recipes Similar To This Curry ,