The original recipe is from here This is the recipe for Saravana Bhavan style vegetable kurma. The original recipe takes about one hour to do. When I came to know that this recipe was made using OPOS – one pot one shot in a food forum to great results, I wanted to try. I was a little apprehensive at the beginning as the original recipe takes a long time and OPOS promises to deliver the goods in less than 10 minutes. I put the recipe to test using OPOS and I am glad that I did. The results were amazing. I am really surprised that OPOS can pack in so much flavour.
The thing with OPOS is that we use very little water in cooking, So the flavor gets concentrated with the liquids found in vegetables. You just need to trust me and try this recipe to believe it. You will change your outlook on OPOS cooking I am sure. Even though there is no grinding in OPOS technically, we grind the paste for this kurma. So lets call it as “bongu” OPOS. Bongu is a tamil term for cheating!
I got a lot of mails asking if the bottom will get burnt as we are not adding any water. Trust me. As we are not sauteing anything, the moisture from the veggies are intact. So that will do the trick. Also cook in medium high to high heat for just 5 minutes or 3 whistles whichever is the first. If you are afraid of burning, keep the flame in medium. Trust me in this. I have done it and it works. That’s the beauty of OPOS.
The preferred equipment for OPOS is induction stove. For this recipe set it to 1200w.
Here is how to do it. Hope you like the video. Enjoy! Note: 2 liter or 3 liter pressure cooker is recommended for this recipe
For Masala Paste
- 6 Whole Cashewnuts
- 1 teaspoon khuskhus – White Poppy Seeds
- 4 tablespoon fresh grated Coconut
- 6 cloves garlic
- 2 inch piece ginger
- 1 teaspoon Red chilli powder
- 1 teaspoon turmeric powder
- 1 teaspoon salt
- 2 teaspoon coriander powder
- 1 teaspoon Garam Masala Powder
- ¼ cup Curd
Veggies
- ½ cup chopped Potato
- ½ cup chopped Beans
- ½ cup Carrots
- ½ cup Green Peas
- ½ cup Chow Chow
Spices
- 1 Bay leaf
- 2 Cardamom
- 3 Cloves
- 1 small piece Cinnamon
- 2 green chillies, chopped
Other Ingredients
- 2 tablespoon Vegetable Oil
- 1 teaspoon Ghee
- 2 medium sized Onion, finely chopped
- 2 medium sized tomatoes, finely chopped
Finishing Ingredients
- ½ Cup Milk
- 4 sprigs Coriander leaves, chopped
- Grind all the ingredients listed under masala paste to a smooth paste. Add very little water to grind. Maximum upto 1/2 cup. Set aside.
- Take a pressure cooker and add in the oil, ghee and all the spices.
- Top it with chopped onions. Spread evenly.
- Top it with tomatoes. Spread evenly.
- Then comes the vegetables. Spread evenly.
- Finally, add in the ground paste as a top layer.
- Cover the cooker and cook for 5 minutes on high flame. About 3 whistles.
- Switch off the heat and let it rest for 10 minutes.
- Open the cooker and add in the milk and coriander leaves.
- Mix well to combine.
- Serve hot with chapati/parotta
Notes
Dont be tempted to add water. The water in the onion, tomatoes and the veggies are enough to cook the kurma. Thats the main thing about OPOS – concentrated flavor.
The term OPOS and One Pot One Shot are registered trademarks owned by Mr.Ramakrishnan. The recipes have been adapted from his OPOS Cookbook. They are used in Kannamma Cooks with prior permission. The recipes are an adaptation from the cookbook.
- Author: Kannamma - Suguna Vinodh
- Prep Time: 5 mins
- Cook Time: 5 mins
- Category: Side Dish
- Cuisine: Tamilnadu
For Masala Paste
- 6 Whole Cashewnuts
- 1 teaspoon khuskhus – White Poppy Seeds
- 4 tablespoon fresh grated Coconut
- 6 cloves garlic
- 2 inch piece ginger
- 1 teaspoon Red chilli powder
- 1 teaspoon turmeric powder
- 1 teaspoon salt
- 2 teaspoon coriander powder
- 1 teaspoon Garam Masala Powder
- ¼ cup Curd
Veggies
- ½ cup chopped Potato
- ½ cup chopped Beans
- ½ cup Carrots
- ½ cup Green Peas
- ½ cup Chow Chow
Spices
- 1 Bay leaf
- 2 Cardamom
- 3 Cloves
- 1 small piece Cinnamon
- 2 green chillies, chopped
Other Ingredients
- 2 tablespoon Vegetable Oil
- 1 teaspoon Ghee
- 2 medium sized Onion, finely chopped
- 2 medium sized tomatoes, finely chopped
Finishing Ingredients
- ½ Cup Milk
- 4 sprigs Coriander leaves, chopped
- Grind all the ingredients listed under masala paste to a smooth paste. Add very little water to grind. Maximum upto 1/2 cup. Set aside.
- Take a pressure cooker and add in the oil, ghee and all the spices.
- Top it with chopped onions. Spread evenly.
- Top it with tomatoes. Spread evenly.
- Then comes the vegetables. Spread evenly.
- Finally, add in the ground paste as a top layer.
- Cover the cooker and cook for 5 minutes on high flame. About 3 whistles.
- Switch off the heat and let it rest for 10 minutes.
- Open the cooker and add in the milk and coriander leaves.
- Mix well to combine.
- Serve hot with chapati/parotta
Notes
Dont be tempted to add water. The water in the onion, tomatoes and the veggies are enough to cook the kurma. Thats the main thing about OPOS – concentrated flavor.
The term OPOS and One Pot One Shot are registered trademarks owned by Mr.Ramakrishnan. The recipes have been adapted from his OPOS Cookbook. They are used in Kannamma Cooks with prior permission. The recipes are an adaptation from the cookbook.
- Author: Kannamma - Suguna Vinodh
- Prep Time: 5 mins
- Cook Time: 5 mins
- Category: Side Dish
- Cuisine: Tamilnadu
Find it online : https://www.kannammacooks.com/10-minute-veg-kurma-opos-method/
How to do Nannari Sarbath / Nannari Syrup / Sharbath from scratch. Nannari roots or Sarasparilla is used for making Nannari Sarbath. Nannari has cooling properties on the body. Its even used for treating acidity, constipation and urinary disorders.
You will be able to get the root in “naatu marundu kadai” / Medicine shops selling ayurvedic herbs etc… Its also available in your local super market shelves during summer. If you cant get the roots, you can buy them here. Nannari/sarasaparilla
Summer is super officially here and I am always opening the refrigerator to make myself a cold drink. It is necessary to take a lot of fluids to keep you sane in the super hot weather. Nannari sarbath is made using nannari syrup concentrate. Nannari Sarbath concentrate is available in the super market shelves but its laden with artificial colours, flavors and additives. The syrups available in the market doesn’t taste like nannari anymore. Its easy to prepare at home and the clean taste of the sarbath is so delicious that you will want to make another batch. Home made nannari syrup concentrate lasts for more than a month in the refrigerator. Here is how to do it.
The Nannari roots needs to be cleaned. Gently hammer the root to break it and remove the white inner part. It will come off easily. Discard the white part.
The bark or the outer part of the root alone is used for making sarbath. The bark has a wonderful aroma. You can smell it as you start breaking the root.
Here is the video of How to do Nannari Sarbath/Sharbath/Sherbet from scratch.
The Nannari syrup concentrate can be stored in the refrigerator and used for upto one month. There is nothing like the clean taste of home made nannari sarbath.
Go fix a drink for yourself today! Hope you liked the video.
For the Nannari Syrup
- 50 grams Nannari root
- 1 liter water
- 1 cup sugar
- 1 teaspoon salt
For making Nannari Sarbath
- Juice from half a lime / lemon
- 3 tablespoon Nannari Syrup
- 4 - 5 Ice cubes
- 150 ml water
For the Nannari Sarbath Concentrate
- Hammer the nannari root to remove the white inner stalk. Discard the white part.
- Wash the dark bark of the root in running water to remove dirt and sand.
- Grind to a coarse powder.
- Pressure cook the root with water sugar and salt for 5 minutes on medium flame.
- Wait for the pressure to release naturally. Strain the mixture.
- Boil the strained mixture until syrupy.
- Cool and store in the refrigerator and use it within a month.
For making Nannari Sarbath
- Mix in the lime/ lemon juice, syrup, ice cubes and water. Enjoy!
Notes
Instead of water, you can substitute club soda. You can add in ginger, sabja seeds (basil seeds), mint etc… for variation.
- Author: Kannamma - Suguna Vinodh
- Prep Time: 15 mins
- Cook Time: 1 hour
- Category: Drinks
- Cuisine: Tamilnadu
