I

dedicate this book to my husband,

K.S. Viswanathan.
Right through my cooking journey, from a young cook to the one that has
evolved over the years, he has been a source of silent, constant support. As a
person who hated eating out, he inspired me to think beyond conventional
cooking and explore variety.
 Foreword

A wise grandma once told me, if your Kuzhambu is delicious, the meal is
guaranteed to be a success! Prepared in a variety of avatars, the Kuzhambu is
invariably the staple dish found in every South Indian home.
Enjoy the traditional flavours of ‘Kuzhambus from Tamilnadu’ through these
delightful step-by-step recipes written in a user-friendly, scientific, OPOS
format. No longer do you need to guess your grandma's 'kai alavu' for making
Sambar, Mor Kuzhambu , Poricha Kuzhambu or Vathal Kuzhambu . This book
says it all - a timeless treasure for every novice and seasoned cook.
Pratibha Jain
Author & Translator
 About the Author

Chithra Viswanathan,ChitVish, is a cookery expert and a student of Vedantha -

with an app for each - AskChitVish for cookery and Cultureapp for Vedantha.
She is one of the pioneers in the OPOS journey along with B. Ramakrishnan and
has been validating his recipes from the beginning, suggesting new ideas and
encouraging youngsters to move to this mode of cooking.
She has earlier released a best seller cookbook on the Amazon Store, called
Tamil Brahmin Cuisine.
 About the Book

Kuzhambu, is a common dish in Sri Lankan Tamil and Tamil cuisines, and is
primarily made of a variety of dals. It is a gravy based on a broth made with
tamarind, urad dal and toor dal, and includes vegetables. Variations include a
gravy with buttermilk or tomatoes. It is normally eaten as the first course of a
South Indian meal with steamed rice.
In this book I have tried to offer a wide variety of Kuzhambus to suit all tastes
and palates. These are authentic recipes, I have grown up with, and learnt from
various people over many years. It has been an enjoyable experience to OPOS
them. This means that we have tasty dish made in the most simplified manner.
I have included videos for at least one third of the recipes and the others have
step by step pictures, for easy cooking. I hope to update all the recipes with
videos, very soon.
I hope you enjoy making these recipes.
 Table of Contents
OPOS Primer
Standardisation
OPOS Staples for Kuzhambus
Premade Staples used in this book
OPOS Podi Potta Sambar
A vegetable lentil gravy
OPOS Varuthu Araithuvitta Sambar
Vegetable lentil tangy gravy
OPOS Vengaya Sambar
Small onion lentil stew
OPOS Madurai Hotel Idli Sambar
Spicy lentil Stew
OPOS Fenugreek Sprouts Sambar
A very different and healthy sambar
OPOS Rayar Sambar
Lentil stew with Coriander flavour
OPOS Potato Masala Sambar
Spice Flavoured Mild Lentil Stew
OPOS Thalichukottina Sambar
Tadka Flavoured Sambar
OPOS MorKuzhambu
A curd based stew
OPOS Milagu MorKuzhambu
Curd and Pepper Stew
OPOS Paruppurundai MorKuzhambu
Dhal balls in a curd stew
OPOS Poricha Kuzhambu
Vegetable based non tangy Stew
OPOS Milagu Poricha Kuzhambu
Pepper Vegetable Stew
OPOS Drumstick Poricha Kuzhambu
A Drumstick Lentil Stew
OPOS Carrot Poricha Kuzhambu
A Carrot Lentil Stew
OPOS Mixed Vegetable Poricha Kuzhambu
A Vegetable and lentil stew
OPOS VathaKuzhambu
A spicy tamarind stew
OPOS Venthaya Kuzhambu
A tangy fenugreek stew
OPOS Chinna Vengaya VathaKuzhambu
A spicy stew with shallots
OPOS Appalam VathaKuzhambu
A tangy spicy gravy with pappad
OPOS Sweet VathaKuzhambu
A sweet and sour gravy
OPOS Mampazha Puli Kuzhambu
A sweet and sour mango gravy
OPOS Hotel Style Kaara Kuzhambu
Very spicy tangy stew
OPOS Race Kuzhambu
Mochai Paruppu and brinjal tangy gravy
OPOS Radish Pal Kuzhambu
Spicy vegetable gravy in milk
OPOS Kothavarangai Thengapal Kuzhambu
Cluster Beans in Coconut milk
OPOS Ennai Kathirikkai Kuzhambu
Brinjals in tamarind Coconut milk gravy
OPOS Mushroom Kuzhambu
Kaalaan Kuzhambu
OPOS Vazhaipoo Puli Vitta Kuzhambu
Banana flower with whole lentil
OPOS Vazhaipoo Pitlai
Banana Flower Lentil Stew
OPOS Brinjal Rasavangi
Brinjal sour stew
OPOS White Pumpkin Channa Pitlai
Tangy gravy with vegetable and chickpeas
OPOS Thalakam
A country vegetable tangy spicy thick medley
OPOS Ezhukari Kuzhambu
Stew with seven vegetables
OPOS Paruppurundai Kuzhambu
Tangy stew with lentil balls
OPOS Irupuli (Eruvuli) Kuzhambu
Double sour Stew
OPOS Aviyal Kuzhambu
A mild vegetable stew
OPOS Omum Kuzhambu
A digestive tangy stew
OPOS Chenai(Yam) Kadalai Kuzhambu
Yam and Channa Stew
Acknowledgement
 OPOS Primer

1. The OPOS Magic:

15 years, 780 blog posts, 26097 volunteers, 52 children, tonnes of provisions,
1208 files, 10411 Facebook posts, 5601 photos, 320 videos, millions of
arguments, 1 dictator, 15 comedians, 1 world record, 4 restaurants, 16 chefs, 14
events and 22 corporate demos have gone into creating the OPOS magic. You
now hold the key to this magical world!

2. What is OPOS?
OPOS (One Pot, One Shot) is a set of scientific cooking techniques designed to
unchain you from the kitchen, cut drudgery and empower anyone to cook
confidently. All OPOS recipes use One Pot and all cooking is done at One Shot.
No steps. No supervision. From Pastas to Paneer Makhni, Malai Kofta to
Mysorepak, OPOS recipes are easier and faster than cooking instant noodles!

3. The OPOS Promise:
OPOS is the cleanest, greenest, healthiest, tastiest and fastest way to cook just
about anything.
OPOS works for anyone, anywhere, anytime.

4. Why OPOS?
OPOS is Green. One pot to wash.
OPOS is Clean. Hygienic. Less mess.
OPOS is Fast. Fresh food in minutes.
OPOS is Liberating. No supervision.
OPOS is Healthy. Maximises nutrition.
OPOS is Flexible. Cook your way.
OPOS is Economical. Saves fuel and water.
OPOS is Tasty. Intense flavours.
OPOS is Transparent. Works for all.
OPOS is Consistent. Works every time.
OPOS is Universal. Cooks all cuisines!

5. Tried and Tested:
Every single OPOS recipe is debated, tested, fine-tuned and validated hundreds
of times by members of United By Food and OPOS School Facebook groups.
The work of this passionate group of doctors, nutritionists, dietitians, bloggers,
authors, chefs, food stylists, artists, homemakers, actors, scientists, caterers and
many others continues to shape OPOS.

6. I was always OPOSing!
OPOS is not a fancy word for pressure cooking. Very few OPOS recipes follow
the "Dump all into a cooker" technique. Most OPOS recipes skip water, use high
heat, layering, precise measures and a combination of 26 techniques listed
below. These techniques are responsible for the intense taste, textures, colours
and flavours of OPOSed dishes.

7. OPOS Techniques:
Attalysis, Bottled tadka, Controlled evaporation, Dum cooking, Emulsification,
Flash Cooking, Grits, Hydro distillation, Inner pot cooking, Just enough liquid,
Key building blocks, Layering, MPOS, No Prep, Oil free, Pyrolysis, Queuing,
Retained heat, Sugar Syrup hack, TurboFlavours, Use of cooked bases, Very
Long Marination, Waterless cooking, Xtra long storage, Yolk colour retention
and Zoned flashing.

8. OPOS vs. Tradition:
Traditional recipes were not designed for today’s lifestyle. Many of us lack the
time, skill and support to make traditional recipes work. OPOS replaces manual
skill with the right equipment and technique. OPOS standardises cooking
conditions to make all recipes work the same way for anyone, anywhere,
anytime. Use right equipment and follow recipes to experience magic!

9. Equipment needed:
A 2 ltr pressure Indian cooker. Measuring Cups and spoons. Knife, peeler and
grater. Kitchen scale. A stick blender. Heat source (Gas/Induction preferred,
electric stoves are sluggish and need preheating). With OPOS, this is the only
‘kitchen’ you need to feed a small family!

10. Measures:
Use standard measuring Cs, spoons (1C = 240 ml, 1tsp = 5 ml, 1tbsp = 15 ml)
and a kitchen scale. Use measuring Cs for liquids and weighing scale for solids,
especially in tricky recipes like sugar syrup.

11. Shopping list:
Starch: Rice, Poha, Vermicelli, Pasta, Noodles, Puffed rice, Rava, Wheat flour,
Rice flour, Millets, Oats, Sago.
Protein: Tur dal, Mung dal, Channa dal, Chickpeas, Kidney beans, Green Peas,
Gram flour, Roasted gram, Soya chunks, Whole mung, Sprouts, Paneer,
Mushroom, Chicken, mutton, other meats, Fish, Seafood and Eggs.
Micronutrients: Onion, Tomato, Fresh vegetables, Spinach.
Fats: Ghee, Virgin oils (Sesame, Coconut, Peanut), Mustard oil, Refined
vegetable Oils
Dairy: Butter, Cream, Milk, Yogurt, Condensed milk.

12. Shopping List 2:
Spice Box: Garam masala, Chilli, Coriander, Cumin, Turmeric, Asafoetida,
Sambar, Pepper powders. Mustard, Cumin, Fenugreek, Fennel seeds.
Cardamom, Cinnamon, Bay leaf, Cloves, Ginger, Garlic, Kasuri fenugreek
seeds, Urad dal, Dry red chilli.
Essentials: Salt, Sugar, Pickles, Papad, Tamarind, Coconut, Chilli, Coconut milk,
Coconut milk powder,Cashew, Peanuts.
Optional: Cheese, Almonds, Raisins, Sesame, Saffron, Cinnamon, Italian
seasoning.
13. Bigger is not better!
The tiny 2L cooker can cook breakfast/lunch/dinner (Pongal/Upma/Rice,
Biriyani/Pasta/Noodles/Porridge) for 2, Dry/Wet curries/Soups for 4, Starters
(Fondue/Stuffed vegetables/Kadai paneer/Pindi channa/Pepper chicken) for 5,
Pickles/Jam/Desserts for 10 and Hard boiled eggs for 15. The best part is, it can
cook all the above in 5 to 10 minutes!

14. About the founder
Ramki passionately believed anyone, anywhere, anytime should be able to cook
great food, with great ease. He sold his software company to focus full time on
his passion. One page cookbooks happened first. OPOS followed a decade later.
He is now a consultant, columnist and CEO of Pizza Republic and OPOS
Kitchen. He still holds the record for cooking solo a 10 course marriage feast for
500 people in 3 hours, using OPOS techniques. He can be reached on
Ramki@PizzaRepublic.in

15. OPOS or Not?
A recipe that is 'cooked' in one pot, at one shot and lives up to the OPOS
promise, is an OPOS recipe. A salad, where everything gets mixed in a single
bowl, is OPOS. A milkshake, where everything gets blended at one shot is also
OPOS. OPOS recipes need to work exactly the same way for anyone, anywhere,
anytime. Else, they lose the OPOS tag.

16. Avoid trouble!
Use standard equipment and follow the recipe to the letter.
Go by whistles/timing, whatever happens earlier.
Never force open a cooker.
If steam leaks/you smell burning, switch off, add water and continue.
Watch videos (search OPOS videos in Google/YouTube)
Join the OPOS Support Group in Facebook and follow discussions.

17. FAQ:
Most questions we get translate to “Can you teach me OPOS with the equipment
I have, the way I like, using methods I am comfortable with?”. We can’t!
Q. How to scale up?
A: Cook multiple times. Or scale up everything including cooker size. Whistles
remain same. Time varies.
Scaling up Tips:
It is easier than you think. Remember to scale up everything proportionately.
You need to make sure the quantity you cook matches the cooker size.
Ensure your cooker is at least 1/4th full and not over 3/4th full.
In all scaled up recipes, go by whistles. The timing would vary but the whistles
remain the same.
Use more water than needed for the first try. All recipes using water can be
scaled up safely.
No water recipes are tricky and need monitoring the first time. Watch out for a
burnt smell.
Use the same heat setting as you used when standardising your 2L cooker.
Increase heat once you get comfortable.
Q. Where do I get more recipes?
See the OPOS Chef channel on YouTube. Join the OPOS Support Group on
Facebook. Buy OPOS books.

18. Top reasons why OPOS recipes don't work.
Use of non-standard equipment.
Not using measuring Cups, spoons/weighing scales.
Cutting food into big chunks.
Not tracking time/whistles.
Adding/omitting ingredients/changing quantity.
Trying to personalise a recipe at the first attempt.
In other words, the most common reason for failure is because you have not
followed the recipe to the letter. All these can be avoided with a bit of discipline.
The only reason why some recipes might still fail is because the ingredients we
use are different. There is no solution for this but to understand the technique
and tweak the recipe.
19. One step at a time!
OPOSing requires discipline. Start with lesson 1 and take one step at a time.
Cook to learn.
Cook to eat.
Cook to feed.
Cook to impress.
There are no shortcuts for these stages!

20. Scaling up/Down:
Once you understand the basic techniques, you can easily figure out the way to
use bigger cookers/scale up. Till that time, please stick to the recipes. Cook
multiple times instead of scaling up. Scale up everything including the cooker
size and go by whistles. The timing varies, but whistles remain the same. Most
OPOS recipes have been tested on everything from a tiny 1ltr cooker to the giant
250 ltr cooker.
21: "I was always doing OPOS, without knowing the name!".
You have been pressure cooking. Welcome to Pressure Baking – a whole new
technique. Unlearn all you know and start afresh.
22. "These fancy short cut techniques can't match the taste of traditional
recipes".
OPOS is not about shortcuts/quick cooking. It is a way to bring the best out of
food. We are lucky that it is also fast! Techniques like flashing and layering
unlocked a burst of colour, flavour and texture never seen before! Every single
OPOS technique added a bit of magic. Now, OPOS not just matches traditional
recipes, it far outclasses them in most cases. Many of us suddenly find non-
OPOS food tasteless!

23: OPOS is universal.
OPOS works across cuisines. It just teaches you the fool proof way to bring the
best out of the building blocks of all cuisines – vegetables, meats and starches.
By adding your favourite spices and additives, you can translate each OPOS
theme into any cuisine easily!

24: The road ahead:
The bulk of Indian cuisine has been OPOSed. Popular international recipes like
pasta, noodles, soups, fried rice, etc have been OPOSed too. We look forward to
your help in OPOSing, standardizing and validating your cuisines.
25. OPOS is protected.
The OPOS logo, the terms OPOS, One Pot One Shot, Flash and Pressure Baking
are registered and cannot be used without permission. OPOS is free for personal,
non-commercial use.
 Standardisation
https://youtu.be/5oGCV4xBh3c
In a 2L pressure cooker, add 1/4C (60ml) water. Close and fix weight. Cook on
the highest heat setting of your heat source. Note time for the first whistle. (The
hiss with which steam exits from a pressure cooker is called as the ‘whistle’).
Switch off stove.
If you get the first whistle in less than 1 minute, decrease heat and try again. If
the first whistle takes longer than 2 minutes, increase heat and repeat. Adjust
heat to get the first whistle between 1 and 2 minutes. Remember this setting.
This is your ‘High’ setting.
● Note:
● This exercise is essential before you move to the next lesson.
● Electric/ceramic/glass top stoves are sluggish. They need to be preheated
for 5 to 15 minutes before you place the cooker over them.
● On gas stoves, the flame should cover the bottom of the cooker without
coming up the sides.
● On induction, the high heat setting is around 1200W.Most OPOS recipes
call for high heat. Medium heat is half the high heat level. Low heat is half
the level of medium heat.
● Some gas burners are designed for a wok. The flames heat the sides and
not the bottom. These might not work for OPOS recipes.
● If you are OPOSing for the first time, go for a timing close to 2 minutes.
Once you gain confidence, you can increase heat to give you a timing
close to one minute.
● Gas and induction stoves are preferred for OPOS. Induction is fool proof.
If you have trouble with a gas stove, try getting burners cleaned.
● If your handles get heated up or you get a burnt smell, it means your
cooker is being heated from the sides and not from the bottom. Change
burner/heat source and try again.
● Do not heat beyond 2 minutes. You risk melting the safety valve.
● Wait till your cooker and heat source cool down before repeating the
experiment.
● Your cooker might carry warning stickers like “Do not cook on high
flame”. “Do not cook without water”. You need not worry about it as long
as you follow the recipes here without any change.
● Every time you face problems, repeat this exercise to check equipment
condition.
● Try keeping all parameters uniform. Do not use ice cold water/ hot water.
● This exercise is designed only for a 2L cooker.
OPOS Lesson 2: Pressure Baking
https://youtu.be/j2TpLCVYJK4
Pressure cook food in its own juices at high heat for a short time.
Pressure Baking/ Flash is the OPOS technique of cooking food in its own juices
at high heat for a short time, under pressure. Pressure Baking intensifies the
natural colour, texture, flavour and taste. It is the most nutritious way to cook
vegetables.
In a 2L pressure cooker, add 1/4C water, 1tsp oil, 2C chopped beans (250g),
1/4tsp salt, 1/4tsp chilli powder. Do not mix. Close and fix weight. Cook on high
heat for 2 whistles/5 minutes (whatever happens first). Switch off stove. Release
pressure. Remove cooker from stove. Marvel at the colour. Mix all.
Undercooked? Do not release pressure.
Overcooked? Cook for just one whistle.
Excess water? Reduce water and try again.

Note:
1. ​ The bright colour might fool you into thinking beans are undercooked.
They are not. Almost all varieties of beans (and almost all vegetables) cook
perfectly in 2 whistles.
2. ​ Resist the urge to cook further to evaporate excess water. Just drain it or
mix in grated coconut/ cooked dal to absorb it.
3. ​ Elders used to overcooked vegetables might not like the bright colour and
crisp textures of flashed vegetables. It is an acquired taste.
4. ​ Do not use too less/too much beans. Too less might burn and too much
might overcook.
5. ​ Do not attempt this lesson with other vegetables.
6. ​ You will find most children love flashed vegetables.
7. ​ Cut beans long and you can serve flashed beans as an appetizer, with a
dip.
8. ​ If you face any problem in this lesson, please repeat lesson 1 again to
check equipment condition.
9. ​ Do not change anything in the recipe the first time. Follow it to the letter.
Every word in the recipe is crucial.
10. This is probably one of the most validated recipes in OPOS history, having
been validated thousands of times, in kitchens all over the world. Completing
this lesson is mandatory before you move to other recipes
11. Pressure baking is the best way to cook all vegetables. Watch
https://youtu.be/1rZQN_KZ0k0 to see how to extend this technique.
 OPOS Staples for Kuzhambus
Premade Staples used in this book
Curryma podi
Roast in 1tsp oil,
1C red chillies (broken and packed)
1C coriander seeds
1/4C each gram and urad dhals
1 .5tsp pepper
1tsp cumin
1tsp asafoetida powder
1/2 tsp turmeric powder
10 dry curry leaves
Cool well and powder. Store airtight.
 Ellu podi
Roast without oil on a low heat,
6 red chillies
2tbsp urad dhal
2tbsp each black and white sesame seeds
1tsp asafoetida
8 curry leaves
Cool the mixture and powder.

Browned Coconut
Roast with 1tsp coconut oil
1C uniformly grated coconut, on low heat till it turns light brown.
Use in Kuzhambus.
 Paruppu Podi
1/4C fried gram or tur dhal
2 red chillies
1/4tsp salt
Roast dry, till it gets hot. Cool and powder.
1pod garlic can be added optionally

Thengai Podi
2tbsp urad dhal
4 red chillies
4tbsp coconut/copra
Lightly roast on a low heat, until coconut is lightly browned.
Cool all ingredients and powder.
 Dhal Grits
Grind any dhal into rava consistency in a mixie or in the store, after drying it
thoroughly under the sun.
Cooking grits is faster than cooking whole grains as grits have a larger surface
area. Pre-soaking grits makes them easier to cook and is a prerequisite to avoid
burning and non-cooking, especially if it is the top layer.
 Premade or Infused Tadka
Individual tadka can be mixed and matched according to the dish.
Roast each individually in 2tsp oil and store in bottles.
1. 1/2C mustard seeds
2. Red chillies, broken to pieces
3. Fenugreek seeds
4. Cumin seeds
5. Urad dhal
6. Curry leaves
For all tangy gravies, add Tadka 1 - 1,2,3,6
For non-tangy gravies add Tadka 2- 1,2,5,6
Roasted red chillies can be blended with any spice paste to add more spice
 Caramelised Onions and Tomatoes
https://youtu.be/fFblY3aVd7E
https://youtu.be/DrlCEuWDv88
In a 2L cooker, layer
2tbsp oil, 1tsp water
2C sliced onions in a circle around the edge
200gms bright red tomatoes, scooped to remove seeds, placed in the centre
1/4tsp salt, 1/2tsp sugar
Cook on high for 6 whistles. Blend or mash lightly.
 OPOS Podi Potta Sambar
A vegetable lentil gravy
In a 2L cooker, layer as below:
1tbsp gingelly oil, 4tbsp water, 6 curry leaves
Premade tadka 1
1C vegetables (ash gourd, slit drumstick, capsicum, carrot)
4tbsp tomato paste, 1tbsp OPOS tamarind paste
2tbsp sambar powder, 1tsp salt, 1/2tsp asafoetida,1/4tsp turmeric powder
1/2C pre-cooked tur dhal
Cook on high for 3 whistles. Open after 10 minutes. Add 1C water and mix well.
Replace/Supplement:
Tur dhal with equal quantity of moong dhal and tur dhal
Gingelly oil with any other oil
Vegetables with any one or combination of vegetables
Tomato paste with additional 1tbsp tamarind paste
Tips
Spice and water level can be adjusted, to suit your preference
Tomato puree gives a nice colour and thickness.
Garnish with coriander leaves.
 OPOS Varuthu Araithuvitta Sambar
Vegetable lentil tangy gravy
In a 2L cooker, layer
1tsp gingelly oil, 3tbsp water, 10 curry leaves
Premade tadka 1
2C vegetables (ash gourd, avarakkai, ladies finger, carrot, slit drumstick)
1/2C tomato pulp
Paste of 2tbsp curryma podi and 1tbsp thengai podi with 3tbsp water
1/2C pre-cooked tur dhal, 1tbsp OPOS tamarind paste,1tsp salt,1/4tsp turmeric
powder
Close and cook for 3 whistles. Rest and open.
Add 1C water and mix well.

Replace/Supplement:
Tur dhal with equal quantity of moong dhal and tur dhal
Gingelly oil with any other oil
Vegetables with any other vegetables
Tomato paste with additional 1tbsp tamarind paste
Blended paste with 4tsp each sambar powder and thengai podi with 2tbsp water
Tips
Spice and water level can be adjusted, to suit your preference
Add coriander leaves for flavour
 OPOS Vengaya Sambar
Small onion lentil stew
https://youtu.be/5L4tfu-kosA
In a 2L cooker, layer
2tbsp oil
1C peeled shallots
Inner pot (PIP) with 1/2C pre-cooked tur dhal, ground paste of 3tsp each Sambar
powder, thengai podi and 1/2C chopped tomato
Nest this with a small lemon size tamarind with 1tbsp water, 1/4tsp turmeric
powder, 1tsp salt and 1/2tsp asafoetida in a small cup
Cook on high for 3 whistles. Rest for 5 minutes and open. Mix the contents of
both.
Squeeze the tamarind pulp, adding 1C water and mix everything, to get the right
consistency.
Add Premade tadka 1
Replace/Supplement:
Tur dhal with equal quantity of moong dhal and tur dhal
Gingelly oil with any other oil
Dry tamarind with tamarind paste
Small onions with thickly sliced big onions
Tips
Spice and water level can be adjusted, to suit your preference
Switch off earlier if you smell caramelisation.
Add drumsticks for extra flavour.
Add coriander with a few caramelised onion slices for an extra taste.
 OPOS Madurai Hotel Idli Sambar
Spicy lentil Stew
In a 2L cooker, layer
1tbsp gingelly oil, 2tbsp water, 6 curry leaves
10 small onions (shallots), 1/2C sliced onion
1C chopped tomatoes, 3 slit green chillies
1C vegetables (4 pieces of slit drumstick, 1/2C capsicum)
1/2C pre-cooked tur dhal
Paste of 2tbsp thengai milagai podi, 1/2tsp each pepper, cumin and fenugreek
powders with 2tbsp water
1tsp each salt and jaggery, 1/2tsp asafoetida, 1/4tsp turmeric powder
Cook on high for 3 whistles. Rest, open and mix in 1C water
Replace/Supplement:
Tur dhal with moong or masoor dhal
Gingelly oil with any other other oil
Chow chow(chayote), drumstick (slit in the centre) or ash gourd can be added
Tips
Garnish with coriander leaves and premade tadka 1
Do not make this thick
 OPOS Fenugreek Sprouts Sambar
A very different and healthy sambar
In a 2L cooker, layer
2tsp gingelly oil, 6 curry leaves
1/2C finely chopped tomatoes
1C fenugreek seeds sprouts
1/2C pre-cooked tur dhal
2 slit green chillies
1/2tbsp each OPOS tamarind paste and Sambar powder
1tsp each salt and jaggery, 1/2tsp turmeric powder
Cook on high for 3 whistles. Rest for 15 minutes, open and mix well
Add 1/2C water. Garnish with premade tadka of 1tsp mustard seeds
Replace/Supplement:
Tur dhal with moong dhal
Gingelly oil with any other oil
Tips
To avoid tomatoes, add 1tbsp more tamarind paste
Spice level and consistency can be varied as per your choice
 OPOS Rayar Sambar
Lentil stew with Coriander flavour
In a 2L cooker, layer
2tsp gingelly oil, 1/4C water, 6 curry leaves
1C vegetables (drumsticks (slit), chow chow(chayote), pumpkin and brinjal) 2
slit green chillies
1/2C pre-cooked tur dhal
1/2C each caramelised tomatoes and onions
2tsp Sambar powder, 1tsp each OPOS tamarind paste, salt and jaggery, 1/2tsp
each turmeric powder and asafoetida
Close and cook for 2 whistles. Open after 10 minutes, add 2tbsp coriander and
tadka of 2 red chillies and 1tsp mustard seeds.
Replace/Supplement:
Tur dhal with equal quantity of moong dhal and tur dhal
Gingelly oil with any other oil
Vegetables with any other vegetable
Green chillies with red chillies
Tips:
Since it is a tiffin sambar, it is not made very spicy
Caramelised onions, preferably shallots, add a great flavour
 OPOS Potato Masala Sambar
Spice Flavoured Mild Lentil Stew
In a 2L cooker, layer
3tbsp water, 2tsp gingelly oil, 1inch cinnamon, 4 cloves,10 curry leaves
1C chopped onions, 1tbsp chopped garlic,4 slit green chillies
2C potatoes, peeled and diced
1/2C pre-cooked tur dhal
1tbsp Sambar powder, 1/2tsp salt, 1/4tsp turmeric powder
1tsp each roasted fennel seeds powder and 3tsp khus khus powder
Cook on high for 2 whistles. Open, lightly mash potatoes, add 1C thick coconut
milk (mix 2tbsp with 4tbsp warm water) and mix well.
Keep covered for 15 minutes for flavours to infuse.
Replace/Supplement:
Tur dhal with equal quantity of moong dhal and tur dhal
Gingelly oil with any other oil
Potatoes with cauliflower
Green chillies with red chillies
Tips:
To be served with Idiyappam, Aappam and Sevai
 OPOS Thalichukottina Sambar
Tadka Flavoured Sambar
In a 2L cooker, layer
1/2C tur dhal (washed, soaked overnight and drained), 1tsp ghee and 1/2tsp
turmeric powder
1/2C water
Place in an inner pot(PIP) premade tadka 1, 2tsp chilli powder,3 green chillies,
1tbsp OPOS tamarind paste,1tsp salt, Sambar vegetables (slit drumsticks, chow
chow(chayote)/ pumpkin and brinjal) with 1/4C water
Cook on high for 3 whistles. Rest for 10 minutes.
Open, mash dhal fine and add the inner pot contents. Mix very well.

Replace/Supplement:
Vegetables with any vegetables of your choice
Red chilli powder and green chillies as per taste
Tips
If the consistency is thick, add 1/2C water gradually to get the desired
consistency.
Garnish with coriander leaves.
 OPOS MorKuzhambu
A curd based stew
In a 2L cooker, layer
2tsp coconut oil, 2tbsp water, 6 curry leaves
1C cubed vegetables (white pumpkin, chow chow (chayote), ladies finger, or
peeled colacasia)
Blended paste of 1/2C coconut with 3 green chillies, 1/4tsp cumin, emulsified
with 1tsp coconut oil
1/2tsp salt, 1/2tsp turmeric powder
Cook for 2 whistles on high
Open, quickly add 1C sour well whisked curds, tadka of 2 red chillies,1tsp
mustard seeds, 1/2tsp fenugreek seeds and 6 curry leaves in 1tsp coconut oil,
mix thoroughly for a few minutes and keep closed for flavours to blend well.
Replace/Supplement:
1/2C coconut, 2tsp tur dhal, 1 red chilli (both soaked),3 green chillies and 1/2tsp
cumin for blending instead of the above
1/2C coconut,1/2tsp each of coriander and cumin seeds and gram dhal ,4 red
chillies for blending instead of the above
1/4C tomato with 3tbsp coconut,2 each red and green chillies
Tips
Spice and water level can be adjusted to your preference
 OPOS Paruppurundai MorKuzhambu
Dhal balls in a curd stew
Mix 1C dhal grits ,1tsp red chilli powder, 1/2tsp salt, 1/4tsp turmeric powder, 6
chopped curry leaves, 5tsp grated coconut and roll lightly without applying
pressure into balls
In a 2L cooker, add
½C whisked sour curds, 1C water, 1/2tsp salt and a ground paste of 2tsp tur dhal
1tsp coriander seeds ,¼ tsp each mustard, cumin and fenugreek seeds,
and 2tbsp coconut
Arrange the balls on a greased, steaming plate (with holes),and lower it into the
cooker
Cover and cook for 1 whistle. Rest for 5 minutes and gently take out the plate.
Mix 1C whisked sour curds into the gravy, blending very well.
Mix the urundais and keep covered for the flavours to blend.
Add premade tadka of 1red chilli, 1 tsp each mustard and fenugreek seeds in
coconut oil
Replace/Supplement:
Dhal grits with 4tbsp tur dhal and 2tsp urad dhal
Tips:
The curd added in the cooker should be very sour
 OPOS Poricha Kuzhambu
Vegetable based non tangy Stew
In a 2L cooker, layer
2tsp coconut oil, 1/4C water
3C cubed vegetables (combination of yellow pumpkin, brinjal, potato and slit
drumstick)
1/2C pre-cooked tur dhal
1tbsp Sambar powder,1tsp salt, 1/2tsp each turmeric powder, asafoetida
Cover and cook on high for 3 whistles. Wait for 10 minutes, open add 1/2C
water and mix well
Temper with Tadka 2
Replace/Supplement:
Any vegetable with preferably one fleshy vegetable
Tur dhal with half moong dhal and half tur dhal
Coconut oil with any other oil
Tips
Beans, snake gourd, cabbage can all be prepared individually by the same
method, adding less water.
 OPOS Drumstick Poricha Kuzhambu
A Drumstick Lentil Stew
In a 2L cooker, layer
2tsp coconut oil, 1/4C water, 6 curry leaves
3C fresh, slit drumsticks
1tsp salt, 1/4tsp turmeric powder
Blended paste of 1/2C coconut ground with roasted 1tsp pepper, 2tsp urad dhal,
3 green chillies
1/2C pre-cooked tur dhal
Cook on high for 3 whistles. Open after 10 minutes, add 1C water and temper
with Premade tadka 2
Replace/Supplement:
Tur dhal with moong dal
Coconut oil with any other oil
Green chillies with roasted red chillies
Tips
Drumsticks can be scooped and only the flesh used
Slit slightly in the centre for thorough cooking
 OPOS Carrot Poricha Kuzhambu
A Carrot Lentil Stew
https://youtu.be/4yQfVztfdv4
In a 2L cooker, layer
2tsp coconut oil, 1/4C water, 10 curry leaves
1/4C moong dhal (soaked overnight in water and drained) and add 1/4C water
2C carrots diced to 1cm cubes
1tsp salt, 1/4tsp turmeric powder
Blended paste of 3tbsp coconut with roasted 3 red chillies, 1tsp each pepper, tur
dhal and urad dhal
A small plate/bowl with 1C shallots mixed with 2tsp coconut oil
Close and cook on high for 3 whistles. Rest, open, remove the inner pot.
Mix everything together, adding 1C of medium thick coconut milk (2tbsp
coconut milk powder in 1C water). Add premade tadka of mustard seeds, red
chillies and curry leaves
Replace/Supplement:
Precooked moong dhal instead of soaked dhal
Coconut oil with any other oil
Coconut milk with ordinary milk
Shallots with sliced big onions
Tips:
Goes well with Idiyappam, Aappam,Sevai
 OPOS Mixed Vegetable Poricha Kuzhambu
A Vegetable and lentil stew
https://youtu.be/-PmznnFMSc0
In a 2L cooker, layer
2tsp coconut oil ,1/4C water,6 curry leaves,
2C cubed mixed vegetables (carrot,chow chow(chayote),potato,white pumpkin
and
slit drumsticks)
1tsp salt, 1/2tsp turmeric powder
Blended paste of 2tsp each curryma podi and thengai podi, 1tsp pepper cumin
powder
4tbsp pre-cooked tur dhal
Cook on high for 3 whistles. Open after 10 minutes, add1C water and mix well.
Add premade tadka 2
Replace/Supplement:
Tur dhal with moong dal
Coconut oil with any other oil
Red chillies with green chillies
Thengai podi with any masala
Tips
Served with rice and a tangy pachadi
 OPOS VathaKuzhambu
A spicy tamarind stew
In a 2L cooker, layer
1/4C gingelly oil
Premade tadka of red chilli, mustard seeds, fenugreek seeds, tur or gram dhal,
asafoetida, curry leaves
1C dry vathal (manathakkali,sundakkai)
1.5C water mixed with 1/4C cleaned tamarind
2tbsp roasted Sambar podi, 1tbsp paruppu podi, 1tsp each salt and jaggery,
1/2tsp asafoetida
Gently mix. Cover and cook on high for 5 whistles. Cool, open and mix.
Replace/Supplement:
Above vathal with any other vathal
Tamarind with 3tbsp tamarind paste
Tips:
Jaggery is optional
 OPOS Venthaya Kuzhambu
A tangy fenugreek stew
​ https://youtu.be/ffrvcNkHO7A
In a 2L cooker, layer
1tbsp gingelly oil with premade tadka 1
1/4C water
1/2C blended tomatoes for colour and thickening
Blended paste of 1tbsp OPOS tamarind paste, 1tbsp Vathakuzhambu podi or
roasted Sambar powder, 1tsp each paruppu podi, salt, jaggery,1/4tsp turmeric
powder
1C of vegetables (slit drumstick, brinjal, broad beans, ladies finger)
Cook on high for 3 whistles. Rest, open and add 1/2C water.

Replace/Supplement:
Use cluster beans which needs 3 whistles
Vathakuzhambu podi with roasted red chilli and coriander powders
Tips:
Gingelly oil is preferred
Omit tomatoes and use 1/2tbsp more of tamarind paste.
 OPOS Chinna Vengaya Vathakuzhambu
A spicy stew with shallots
https://youtu.be/d0RtuKlLG_4
In a 2L cooker, layer
2tbsp gingelly oil with a premade tadka of 1tsp each mustard seeds and channa
dal,6 curry leaves
1/4C water
2C peeled small onions and 1/2C slit drumstick
1C chopped tomatoes, blended
Blend together 1tbsp each roasted sambar powder, OPOS tamarind paste,1tsp
each paruppu podi, salt, jaggery and 1/4tsp turmeric powder
Cook on high for 2 whistles. Open 1/2C water and mix well.

Replace/Supplement:
Gingelly oil with any other oil
Sambar powder with Vathakuzhambu powder
Tips:
Spice and water level can be adjusted.
Can increase tamarind paste instead of adding tomatoes.
 OPOS Appalam VathaKuzhambu
A tangy spicy gravy with pappad
In a 2L cooker layer
1tbsp gingelly oil with premade tadka 1 and 1tsp gram dhal
1/4C water
1C chopped country tomatoes
Paste of 1tbsp roasted Sambar powder, 3tsp OPOS tamarind paste,1tsp each
paruppu podi, salt, 1/4tsp turmeric powder
3 urad roasted appalams, broken
Cover, cook on high for 2 whistles. Open and add 1C water.
Replace/Supplement:
Kuzhambu karuvadam for appalam
Gingelly oil with any other oil
Tips
Instead of tomatoes increase tamarind paste and add 1tsp more of paruppu podi.
 OPOS Sweet VathaKuzhambu
A sweet and sour gravy
In a 2L cooker, layer
1tbsp gingelly oil with a premade tadka 1
1/4C water
1C cubed sweet potato, 4 slit green chillies
1tbsp roasted Sambar powder,2tbsp each OPOS tamarind paste and jaggery,1tsp
salt, 1/4tsp each turmeric powder and asafoetida,
Cook on high for 3 whistles. Rest, open and gently mix.
Add 1/2C medium coconut milk (mix 1tbsp coconut milk powder with 1/2C
warm water).
Replace/Supplement:
Sweet potato with yellow pumpkin and cook for only 2 whistles
1/2C chopped tomatoes and 1tsp OPOS tamarind paste instead of 2tbsp OPOS
tamarind paste
Tips:
More of green chillies and less of Sambar powder
Spice and water level can be adjusted to individual preference
 OPOS Mampazha Puli Kuzhambu
A sweet and sour mango gravy
https://youtu.be/Y1v0-PMIyhY
In a 2L cooker, layer
1tbsp coconut oil,1/4C water, 6 curry leaves
Add premade tadka 1
4 small sweet mangoes cut into big segments
Blended paste of 1C coconut, 4 red chillies, 1tbsp OPOS tamarind paste, 1tsp
jaggery,1/2tsp each fenugreek seeds and salt ,1/4tsp turmeric powder
Cook on high for 1 whistle. Open after 10 minutes, add 1/2C water.
Replace/Supplement:
Add 1tbsp jaggery if the fruit is not sweet.
Coconut oil with any other oil
Mango with pineapple
Tips:
Any variety of mangoes, preferably small country mangoes are best
 OPOS Hotel Style Kaara Kuzhambu
Very spicy tangy stew
In a 2L cooker, layer
1tbsp gingelly oil, premade tadka1, 4tbsp water
1C chopped onions,8 pods garlic
1C chopped tomatoes
1C cubed brinjals,2 slit green chillies
1tbsp OPOS tamarind paste,1tbsp each roasted red chilli and coriander
powders,1tsp salt,1/4tsp turmeric powder
Blended paste 1/2C coconut, 8 cashews, 2tsp khuskhus,1/4tsp fennel seeds
Cover and cook for 2 whistles. Rest, open and mix well.

Replacement/Supplement:
Gingelly oil with any oil
Tamarind paste with dry tamarind
Brinjal with any vegetable
Tips:
Fennel seeds is the special flavour in this Kuzhambu
 OPOS Race Kuzhambu
Mochai Paruppu and brinjal tangy gravy
https://youtu.be/9X2NFQpg8Rc
In a 2L cooker, layer
1tbsp gingelly oil, 1/4C water
1C fresh Lima Beans (mochai paruppu)
1C cubed brinjal
1/2tsp salt, 1/2tsp turmeric powder
In the inner pot
1tbsp water
1tbsp OPOS tamarind paste,1/2tsp salt
Blended paste, of roasted 5 red chillies,1/2tsp each tur, urad, moong and gram
dhals, pepper and fenugreek seeds and rice
Cover and cook on high for 2 whistles. Rest for 10 minutes and open.
Mix contents of both pots well, adding 1/2C water.
Add premade tadka 1
Replace/Supplement:
Ladies finger or drumsticks instead of lima beans
Gingelly oil with any other oil
Tips:
Spice level is your choice.
 OPOS Radish Pal Kuzhambu
Spicy vegetable gravy in milk
​ https://youtu.be/5niN5apwYCY
In a 2L cooker, layer
2tsp oil, 2tbsp water, curry leaves
2C peeled and cubed radish (fresh tender radish)
Paste of powdered 1tbsp fried gram, 2tbsp thengai podi, 1/2tsp pepper powder
with little water
Add salt and pour 1/2C water by the sides
Cook on high for 3 whistles
Rest for 10 minutes and open. Mix well, add milk 1C, to get your desired
consistency
Add premade tadka of 1red chilli, 1tsp each mustard seeds and urad dhal, 6 curry
leaves

Replace/Supplement:
Radish with turnip, Knol khol
Use coconut milk instead of milk
Tips:
Goes well with rice/ rotis
Do not add turmeric powder
 OPOS Kothavarangai Thengapal Kuzhambu
Cluster Beans in Coconut milk

In a 2L cooker layer
2tsp oil
2tbsp water, 6 curry leaves
1/4C tur dhal soaked overnight
2C chopped cluster beans with 1/3Cwater
Spice paste made by grinding roasted 1tsp pepper, 2 red chillies, 3tsp urad dhal
and 1 tsp rice, to a paste
1tsp salt, 1/2tsp turmeric powder,6 curry leaves
Cover and cook on high for 3 whistles.
After 10 minutes, open, add 3/4C medium thick coconut milk (2tbsp coconut
milk powder in 1/2C water) and mix well.
Garnish with premade tadka of 1tsp mustard seeds and 2tsp urad dhal in 1/2tsp
oil

Replace/Supplement:
Cluster beans with drumstick or carrots
Coconut milk with milk

Tips:
Goes well with rice
 OPOS Ennai Kathirikkai Kuzhambu
Brinjals in tamarind and coconut milk gravy
In a 2L cooker, layer
4tsp gingelly oil, 1/4C water, 6 curry leaves
1C peeled small onions
250gms tender brinjals, slit three fourths, into 4 segments
Blended paste of 1tbsp OPOS tamarind paste, 1tbsp each of curryma podi,
thengai podi,1tsp salt,1/4tsp turmeric powder
1/2C water by the sides, without disturbing the layers
Cook on high for 3 whistles
Rest, open, add 3/4C or more of medium thick coconut milk (mix 1tbsp coconut
milk powder with 4tbsp warm water).
Mix well, add tadka 1
Replace/Supplement:
Small onions with sliced big onions
Tips:
Brinjal can be slit and stuffed with the paste and cooked.
Spice level and consistency are your choice
 OPOS Mushroom Kuzhambu
Kaalaan Kuzhambu
https://youtu.be/iIxDEGM9TBk
In a 2L cooker, layer
2tbsp oil, 1/4C water, 5 curry leaves
1C onions, chopped fine
1C tomatoes chopped fine
Blended paste of roasted in 1/2tsp oil- 6 red chillies, 1tsp each of tur, urad and
gram dhals, 2tsp coriander seeds, 1/2tsp fenugreek seeds, 2tsp khus khus
200gms cleaned, chopped mushrooms
Cook on high for 2 whistles
Open after 10 minutes, quickly add a tadka of 1tsp mustard seeds and 2 pieces
cinnamon, close and keep for 10 minutes for flavours to be absorbed.
Replace/Supplement:
Any mushroom can be used
Combination of tomatoes and tamarind paste
Tips:
Keep the blended paste thick because mushroom releases water
 OPOS Vazhaipoo Puli Vitta Kuzhambu
Banana flower with whole lentil
https://youtu.be/iiZ8K9EU8KY
In a 2L cooker, layer
Soak1/4C karamani (black eye beans) in 3/4tbsp water overnight and drain
1/2tsp salt
Place a vessel (PIP) inside with
2tbsp water, 1/4tsp turmeric powder
2C chopped and washed banana flowers
Blended paste of 2tbsp each thengai podi and paruppu podi,1tsp pepper powder
and 1/4tsp asafoetida
1tbsp OPOS tamarind paste
Cover and cook on high for 10 whistles. Open and mix both pots well, adding
1/2C water.
Add premade tadka 1
Replace/Supplement:
Brinjal, yam, sundakai instead of banana flower
Tips:
Overnight soaking lentil is a must.
Spice and water level can be adjusted to your choice.
 OPOS Vazhaipoo Pitlai
Banana Flower Lentil Stew
In a 2L cooker, layer
2tsp oil, 1/4C water,6 curry leaves
2C chopped banana flowers
1/2C pre-cooked tur dhal
1tbsp OPOS tamarind paste
Powder made by roasting- 6 red chillies, 2tsp each gram dhal and khus khus,
3tsp each sesame seeds and copra
1tsp each salt, jaggery, 1/4tsp each asafoetida, turmeric powder
1/4C water by the sides, without disturbing the layers
Cook on high for 3 whistles. Add 1C water and mix well.
Open and add tadka 1 and 2tbsp roasted peanuts.
Replace/Supplement:
Beetroot and sundakai instead of Banana flower
Tips:
Garnish with coriander leaves
 OPOS Brinjal Rasavangi
Brinjal sour stew
In a 2L cooker, layer
2tsp oil, 1tbsp water, 10 curry leaves
3tsp channa dhal soaked overnight, drained, added with 1/4C water
2C brinjal pieces, 1inch long
1/4tsp turmeric powder, 1/2tsp asafoetida, 1tsp salt
2tbsp pre-cooked dhal
Pot in pot(PIP), 1tbsp (level) each of curryma podi and thengai podi, a small
lemon size tamarind, 1tbsp water
Cook on high for 3 whistles. Rest, open, mix well.
Garnish with premade tadka and chopped coriander leaves.
Replace/Supplement:
Brinjal with ash gourd
Paruppu podi and thengai podi with 2tbsp curryma podi
Gingelly oil with any other oil
Gram dhal with fresh mochai paruppu (need not be soaked)
Dry tamarind with tamarind paste
Tips:
Usually made slightly thick.
A tsp of jaggery enhances the taste
 OPOS White Pumpkin Channa Pitlai
Tangy gravy with vegetable and chickpeas
In a 2L cooker, layer
2tsp gingelly oil, 4tbsp water,1/3C soaked (overnight) and drained white channa
In the inner vessel(PIP)
1C chopped vegetable (ash gourd), 2tbsp pre-cooked dhal, paste of 1tbsp each
curryma podi, thenga podi and OPOS tamarind paste,1tsp each pepper powder
and salt,
1/2tsp each turmeric powder, asafoetida with 2tbsp water
Close and cook on high for 12 whistles. Rest for 10 minutes, open and mix.
Add premade tadka 2 and 1tbsp browned coconut.
Replace/Supplement:
Channa with peanuts or pre-cooked channa
Ash gourd with brinjal
Gingelly oil with any other oil
Tips:
Spice level is your choice.
1tsp jaggery can be added.
Add more water to get right consistency.
 OPOS Thalakam
A country vegetable tangy spicy medley
In a 2L cooker, layer
2tsp gingelly oil, 1/4C water, 6 curry leaves
3C chopped vegetables (pumpkins, snake gourd, avarakkai, brinjal, mochai,
peeled colacasia)
1tsp salt, 1/4tsp turmeric powder, 1tsp jaggery
Blended paste of 6tsp thengai podi, 1tsp rice flour, 4tsp OPOS tamarind paste
Cook on high for 3 whistles. Open and add 1C water.
Add premade tadka 2 and 1tbsp browned coconut.
Replace/Supplement:
4tsp thengai podi and 2tsp ellu podi, instead of the above combination
Any vegetable combination
Gingelly oil with any other oil
Tips:
Spice level is your choice.
Add more water to get right consistency.
No English vegetable is generally used.
 OPOS Ezhukari Kuzhambu
Stew with seven vegetables
In a 2L cooker, layer
1tbsp gingelly oil, 1/2C water,1tsp salt, 1/4tsp turmeric powder,3C chopped
vegetables (both pumpkins, banana, brinjal, snake gourd, avarakkai, yam,
mochai, sweet potato)
In a vessel inside (PIP) add,
2tbsp water
Blend 4tsp each Sambar powder, thengai podi, 2tbsp OPOS tamarind paste
Cook on high for 3 whistles. Open and mix well.
Add premade tadka of 7 red chillies, 1tsp mustard seeds, 1/4tsp asafoetida, 6tbsp
roasted coconut, 6 curry leaves
Replace/Supplement:
4tsp thengai podi and 2tsp ellu podi, instead of the above combination
Any vegetable combination, including carrots can be added
Gingelly oil with any other oil
Tips:
It is optional to add 2tbsp cooked tur dal with vegetables.
Spice and water level can be adjusted to your preference.
 OPOS Paruppurundai Kuzhambu
Tangy stew with lentil balls
https://youtu.be/zLt7PHYjcxY
Drain and grind coarse 4tbsp tur dhal and 2 tsp urad dhal with 4 red chillies
(soaked for 2 hours) without water, adding 1/2tsp salt, 1/4tsp each asafoetida,
turmeric powder and 4 chopped curry leaves.
Add 1tbsp each grated coconut and coconut oil, to ground mixture
Roll into balls roughly without making them tight
In a 2L cooker, layer
2tsp gingelly oil, 1/4C water, 6 curry leaves
Blended paste of 1tbsp each OPOS tamarind paste, curryma podi and thengai
podi,1/2C chopped tomato and salt
Place the balls on a greased plate (with holes), on top of an empty cup or ring,
inside the cooker
Close and cook on high for 2 whistles. Open after 10 minutes. Add 1/2C water.
Slowly transfer the balls into the Kuzhambu, after cooling, mixing gently.
Add premade tadka of 1 red chilli and 1tsp mustard seeds.
Replace/Supplement:
Tomato with tamarind paste fully
Gingelly oil with any other oil
Sambar and thengai podi with any other masala
Tips:
Spice and water level can be adjusted.
If coconut is used, onions can be avoided
 OPOS Irupuli (Eruvuli) Kuzhambu
Double sour Stew
https://youtu.be/_zBvev0NQnw
In a 2L cooker, layer
2tsp coconut oil, 1/4C water, 6 curry leaves
1C chopped vegetables (pumpkin, brinjal, drumstick, avarakkai)
Blended paste of 1C coconut with roasted 5 red chillies,1tsp each fenugreek
seeds, rice, and urad dhal
2tsp OPOS tamarind paste,1tsp salt, 1/4tsp turmeric powder
Cook on high for 2 whistles. Rest, open after 10 minutes.
Add 1C slightly sour curds, whisked well.
Add premade tadka 1
Replace/Supplement:
Vegetables with onions or pineapple cubes
Coconut oil with any other oil.
Tips:
Spice and water level can be adjusted, to your preference
Mix curd very well to prevent curdling
.
 OPOS Aviyal Kuzhambu
A mild vegetable stew
In a 2L cooker, layer
1tbsp coconut oil, 3tbsp water, 6 curry leaves
3C julienned vegetables (chow chow (chayote), carrot, potato, slit drumstick,
raw banana)
Blended 1C coconut, 3 green chillies, 1tsp cumin emulsified with 1tsp coconut
oil
1.5tsp OPOS tamarind paste, 1tsp red chilli powder
Cook on high for 3 whistles. Rest, open, add 1C whisked, thick curds, 6 curry
leaves soaked in 1tsp coconut oil, and mix thoroughly.
Keep covered for flavours to blend.
Replace/Supplement:
1C coconut with 1/2C each of coconut and freshly grated carrots
Chilli powder with red and green chillies
Tips:
2tbsp mango julienned with vegetables, can be added for a sour taste, decreasing
the tamarind paste.
 OPOS Omum Kuzhambu
A digestive tangy stew
In a 2L cooker, layer
1tbsp gingelly oil, 1/2C water
Blended paste of roasted-1/2tsp each fenugreek seeds, caraway seeds, cumin,
1inch dry ginger, 1tsp pepper, 1/2tsp asafoetida, 2tbsp grated coconut,15 dried
curry leaves with 1tbsp OPOS tamarind paste, 1tsp each red chilli, coriander
powders adding very little water
1tsp salt, 1/4tsp turmeric powder
Cook on high for 2 whistles. Open and add 1/2C water
Add premade tadka of 1tsp mustard seeds.
Replace/ Supplement:
Dry ginger with fresh ginger
Gingelly oil with any oil
Tips:
Keeps refrigerated for a week
Serve with hot rice, ghee and dhal
 OPOS Chenai(Yam) Kadalalai Kuzhambu
Yam and Channa Stew
https://youtu.be/KMieKU0T1R0
In a 2L cooker, layer
3/4C channa (soaked overnight and drained) in 1Cwater, 1/4tsp salt and 2tsp oil
In a pot(PIP)
1tsp oil, 2tbsp water
1C cubed (small) yam
1tbsp each OPOS tamarind paste, Sambar powder
1tsp salt, 1/2tsp each turmeric powder and asafoetida
Cover and cook on high for 8 whistles. Rest open and mix both.

Replace/Supplement:
Karamani(lima beans) instead of channa
Tips:
Use fresh chenai for best results.
Since there is no dhal or thickener, do not add too much of water.
 Acknowledgement

Thanks to all members of the Indusladies.com

forum who validated most of the recipes
presented here, with suggestions.