Chithra Viswanathan - Tamil Kuzhambus: OPOS Cookbook
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My second book in the OPOS series, OPOS Tamil Kuzhambus is focussed on the South Indian sour stew,eaten with steamed rice by all Tamilians. These are authentic traditional recipes whichI have OPOSed, making it easy to cook without compromising on the taste. I have added videosand step by step photos to every recipe, so that even a newcomer can attempt it. I hope you willenjoy making these recipes and enthrall your families!
Chithra Viswanathan: author's other books
Who wrote Tamil Kuzhambus: OPOS Cookbook? Find out the surname, the name of the author of the book and a list of all author's works by series.
Chithra Viswanathan
Srividhya Pratheepan
Usha Sridhar
Ramakrishnan B
Kalaichelvan
Prabha Sridharan [Sridharan
Usha Sridhar
Ankita Gupta and Megha Gupta
Vijaya Venkatesh
Nithya Vivek
Bhavani Ganesan
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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.
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
Curd and Pepper Stew
OPOS Milagu Poricha Kuzhambu
Pepper Vegetable Stew
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!
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!
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.
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!
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.
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.
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.
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 todays 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!
Traditional recipes were not designed for todays 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!
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.
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.
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.
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.
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!
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 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
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