9 Nov 2017

OPOS Tomato Coriander Thokku | Tomato Coriander Chutney

OPOS stands for One Pot One Shot, it's a new cooking technique pioneered by Mr. Ramakrishnan (founder of Pizza Republic and many other food joints in Chennai). It is the simplest form of cooking where all the cooking is done in One Pot and in One Shot, meaning there is no sauteing and no multiple steps involved. OPOS invloves layering the food methodically and cooking at high heat for a short time. There are many advantages of OPOSing but my favorite are the nutrition of the food remains intact and the taste is awesome.


OPOS Tomato Coriander Thokku

For more recipes and info, do check OPOS chef on YouTube.

This recipe was shared by one of the members of the OPOS facebook group - United by Food, unfortunately I forgot her name. I will update her name when I find it! The taste and flavor of this chutney is extraordinary! We simply love this and I make this often. You can make the same without the coriander leaves too but I like to add atleast a little bit of coriander as the taste is lovely with it.


OPOS Tomato Coriander Thokku


OPOS TOMATO CORIANDER CHUTNEY/THOKKU
Preparation time 2 mins | Cooking time 5 mins | Serves 2-3
OPOS method courtesy - Mr. RK

Ingredients
  • Tomatoes - 5, cubed
  • Coriander leaves - 1 small bunch
  • Red Chilli powder - 3 tsp
  • Sambar powder - 1 tsp
  • Salt - 1 tsp
  • Hing - 1/4 tsp
  • Sesame oil - 1 tbsp
  • Water - 3 tbsp
OPOS Tomato Coriander Thokku

Method
1. In a 2L pressure cooker, add the oil and water. Spread across the cooker.

2. Layer the cubed tomatoes and coriander leaves.

3. Add red chilli powder, sambar powder, hing, salt on top of the coriander.
4. Close the cooker and keep it on the stove, place the whistle and cook for 2 whistles on high. 

5. When the pressure settles, open and mix well. 

6. Take a hand blender and blend to a smooth paste.

Enjoy!


OPOS Tomato Coriander Thokku

Notes
1. I wanted a consistency of chutney hence used it soon after blending. If you would like a thokku consistency, keep the cooker back on the stove and cook for a few more minutes until it becomes thick.
2. You can do a tadka/tempering too.
3. Please make sure you use a 2L cooker for this recipe. Adding water is only precautionary to avoid burning. 
4. Make sure the masalas do not touch the bottom of the cooker.
5. For the 1 tsp of salt, I have used standard measuring spoons and not the normal spoons we use in kitchen. 
6. If you don't have a hand blender, you can blend it in a mixee.

Until next time,
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