Carrot beans poriyal, carrot beans thoran, carrot beans stir-fry. Basic technique and a video demo of flash cooking vegetables for poriyal and thoran. Cook veggies in less than 5 minutes with this technique.
If there is one thing you would want to try from this site, then try flash cooking vegetables.
So whats the deal and whats flash cooking anyway?
Flash cooking is nothing but cooking at high heat for a very short time.
So what happens when you do that???
The veggies cook perfectly and retains all the bright and vibrant colors. Veggies are cooked to perfection without becoming mushy with very less intervention during cooking. There is no sauteing, there is no mess.
OK. Kind of interesting. Then?
Its easy, its addictive and you will never look at cooking veggies the same way again. Its perfect every time. Every single time.
Will the veggies smell raw as we are not sauteing?
No. Absolutely not. Its my family approved recipe. Trust me and enjoy the joy of flashing.
Will the veggies burn?
We add a little water to prevent the veggies from burning. If you use the correct equipment and cook just for 2 whistles, you are gonna be just fine. I dont even add oil to cook veggies these days.
Dont believe me. See this video and give it a try.
A little note on equipment.
Please use a 2-3 liter cooker only. This recipe was tested several times in a 3 liter prestige stainless steel pressure cooker.
Indian cookers whistle. If it does not, have it checked.
If using induction stove (recommended), cook the veggies in 1200W until your cooker whistles 2 times.
If using gas stove, keep on medium high and cook for two whistles again.
Depending on the quantity of veggies used, the timing may range from 5-7 minutes. Go by whistles and not time to get the perfect cooked veggies every single time.
When 2 whistles are over, switch off the flame and release the pressure immediately. Do not try to force open the cooker with the pressure inside. Its dangerous.
5 minutes poriyal / thoran – Flashed veggies
- Prep Time: 10 mins
- Cook Time: 5 mins
- Total Time: 15 mins
- Yield: 3 persons 1x
Description
Flash cooked vegetables for poriyal / thoran. Basic carrot vegetable poriyal done in under 5 minutes.
Ingredients
- 3 teaspoon water
- 200 grams carrot (about 2 carrots), chopped
- 100 grams beans ( about 12–15 beans), chopped
- 1 small onion, chopped
- 2 sprigs curry leaves
- 1 teaspoon salt
- 3 tablespoon fresh shredded coconut
Instructions
- Take a pressure cooker ( 2 or 3 liters only).
- Add in the water to the pan. The little water will help in creating steam and to avoid the veggies from burning.
- Layer the veggies in the cooker.
- Add in the curry leaves, salt and the coconut.
- Cover the cooker and add on the whistle weight on top.
- Start the heat on the gas stove or induction stove, whichever you are using.
- If using induction stove, cook on 1200 w until the cooker whistles 2 times.
- If using gas stove, set the heat to medium high and cook until the cooker whistles 2 times.
- In both the methods, it will take about approximately 5-7 minutes. Do not go by time. Go by whistles only.
- After exactly 2 whistles, switch off the stove and remove the pressure from the cooker manually. Be careful. Do not at any point in time, force open the cooker without releasing the pressure first.
- Stir well and serve.
Notes
I have not used any oil in this recipe.
You can cook any veggies using the same technique.
Beetroot, cabbage, peas, cauliflower, brocolli, potatoes, spinach etc… can be flashed using the same technique.
Cut the veggies into small pieces for even cooking.
When cooking mixed veggies, slow cooking veggies need to be cut smaller than quick cooking veggies, to match cooking time.
- Category: Side dish
- Cuisine: Tamilnadu
This is one of the most used OPOS – One Pot One Shot techniques. This recipe method of flashing veggies can become a base for infinite OPOS curries. For example, instead of just coconut, if you added coconut-chili-cumin paste and mixed in yogurt after opening, this would be aviyal !
The term OPOS and One Pot One Shot are registered trademarks owned by Mr.Ramakrishnan. The recipes and techniques have been adapted from him. They are used in Kannamma Cooks with prior permission.
Namaste.. can’t we use aluminium pressure pan?
★★★★★
yes. you can. 2 litres.
I am a new comer and appreciate this recipe and it’s very comforting that I can cook my usual simple meals in oposThanks a lot.sorry this is the first time I am writing it you
Thank you!
I am a new comer and appreciate this recipe and it’s very comforting that I can cook my usual simple meals in oposThanks a lot.
Hi,
your recipes are very authentic with modern touch, very usefull.
I tried this poriyal.
my cooker bottom got burnt in five minutes. no whistle upto 5 minutes.
my cooker is new ss prestige 3 ltr cooker.
★★★★
no whistle for 5 minutes is strange. Check your cooker.
Wat abt raw smell of onions and masala powders???
Your website is my digital guide, u know. Really wonderfull.
I have a dout
I tried OPOS method first time today with my new 3 litre prestige steel cooker (small induction stove of prestige).
Upto five minutes, i didn’t get any whistle and got burnt smell. I switched off and released pressure manually. It was little burnt at bottom.
what is the problem?
It is new cooker bought last week.
This is an awesome recipe for working mothers. Loved it. Your page is constantly open on my tab.
★★★★★
Thank you!
I tried it with cabbage this morning and it worked!!! 🙂
Thank you!
Mam
Can u plz tell me u dint add any thing for spice like chilli or karam powder. How to add this
★★★★★
You can add green chillies or sambar powder on top of the veggies. Mix after cooking.
Sorry typing mistake,OPOS method
Hi very nice blog. I have a few doubts regarding oops method of cooking,does the water quantity need to be changed depending on the quantity of veggies.which all vegetables can be cooked in this method.how do we add green or red chillies .
★★★★
Yes. You need to adjust depending on veggie quantity. You can just add green chillies on top and on opening the cooker, try to mix everything well. If you are a beginner with OPOS, try to do in a 2 or 3 liter cooker with correct measurements to avoid burning veggies at the bottom. And you can try with almost any veggies. Softer veggies take only one whistle to cook like cauliflower etc…You need to release steam manually for softer veggies after single whistle.
This is a really convenient recipe for me and tastes really good too..
★★★★★
> When cooking mixed veggies, slow cooking veggies need to be cut smaller than quick cooking veggies, to match cooking time.
Can you give some examples of fast cooking veggies and slow cooking veggies? Thanks.
cauliflower takes the least amount of time to cook.
Cabbage or any leafy veg – takes less time
carrot, beetroot and beans takes comparatively a lot of time.
Hello saguna, I like your recipes.IAm from north India and my family loves south Indian cuisine. I have been quick cooking veggies north Indian style in Hawkins stainless futura which cooks beans or carrots or say potato cubes in just 30 secs. as pressure builds up just switch off flame and remove pressure by pressing knob.Especially color of veggies remains too good red or green in this pressure cooker.
Very useful video. If I want to add chilli powder and turmeric, can I just add it to the top of the veggies?
Do the chili powder and turmeric lose their raw smell on pressure cooking?
Yes. The steam cooks the powders.
Ofcourse. you can.
I didn’t get the part about the gas stove. I know an induction stove is the recommended equipment for OPOS cooking, but I have only a gas stove. If I wanted to make a similar poriyal on a gas stove, how many whistles should I allow? Should I keep the flame high right from the start? Do let me know – I would be eternally grateful! Much thanks!
I have explained the gas stove procedure in the recipe instructions. Medium high heat for 2 whistles. approx – 5 minutes. And regarding the cooker bursting, thats a myth. There is enough moisture in the veggies and the masala paste, onion, tomato etc… to build steam.
This is one OPOS technique that can instantly and forever change the way people cook. I’m glad you’ve blogged this. Thank you !