#OPOS 2 in 1 - Sorakka (Bottle Gourd) Sambhar and Peas and Potato Masala Perattal

With 2 in 1 Flash cooking your meal gets cooked in minutes.
Flash cooking is an important technique in OPOS. I have spoken about it in length here.
Layering is another important technique used to achieve perfect results.

When you have very less quantities to cook, the 2 in 1 flash is a boon. Do try and revert back to me for clarifications if any and also with your success stories. I would be very happy to hear from you.

Organise what you would need for your curries. Demarcate and layer the curries in the 2 halves of the pan. Close cooker and pressure cook over a high flame for the required number of whistles. Release pressure and proceed as needed.

Here's how you go about cooking a full meal in a few minutes.

For Sambhar :- 
Sorakka - 1 cup, cubed
Tomato - 1/2 chopped
Sambhar Powder - 1.5 tablespoon (to taste)
Tamarind Paste - 1 teaspoon (to taste)
Salt - to taste
Seasoning - Mustard seeds, Urad Dal, Fenugreek and Curry leaves in oil
Water - 1.5 cups (use as needed)
Toor Dal - 1/2 cup, cooked

For Masala Perattal :- 
Potatoes - 1/2 cup - cubed (or you can use halved baby potatoes)
Peas - 1/2 cup
Onion - 1/2, chopped
Tomato - 1/2, chopped into large cubes
Turmerric Powder - 1/8 teaspoon
Chilli Powder - 1/4 teaspoon
Sambhar Powder - 1/4 teaspoon
Salt - to taste
Coconut - 2 tablespoon
Sombhu (saunf) - 1/4 teaspoon
Top left - Veggies loaded. Top right - After cookeing, on opening
Bottom - left to right: Release pressure; simmer sambhar veggies in dal; stir fry the masala perattal in pan.
In the Pressure cooker, layer as follows in two distinct heaps or use a foil divider/separator for ease.

Sambhar :- 
Oil + Water - 1.5 teaspoons each
Curry Leaves (and Onions - if using)
Chopped Vegetables + Tomatoes
Top with salt, spices (ensure that it does not touch the base)
Seasoning and a blob of tamarind paste in a corner.

For Masala Perattal :- 
Mix salt and spices to the potatoes and peas.
Grind coconut with sombhu (saunf) without water, to a coarse powdery paste.
Oil + Water - 1.5 teaspoons each
Chopped Onions
Tomatoes and Vegetable Mix
Ground Coconut + Saunf

To proceed :-
Close cooker and pressure cook for 2 whistles.
Release pressure and open cooker.
Gently remove the sambhar vegetables and add it to the cooked dal. Simmer the sambhar.
Stir fry the masala in pan for a few minutes.
Served it with Uthappam for dinner.


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