Peerkangai Chutney – Ridgegourd Chutney OPOS Method

Very Very quick and Easy 10 minute Peerkangai Chutney – Ridgegourd chutney for idli and dosa using OPOS – One Pot One Shot cooking method.

I came to know about this life changing way of cooking “OPOS Cooking” from Mrs. Chitra Viswanathan. She is a wonderful cook. She is one of my biggest inspiration. This method of cooking was invented by Mr.Ramakrishnan. So what is OPOS? OPOS stands for One Pot One Shot. The dish is prepared in the pressure cooker in one shot. No sauteing, No frying…..Add all ingredients in the cooker and cook it for a specified time and the dish is ready. Its the simplest way to cook. Its the perfect answer for someone who does not have the time to cook or someone who is new to cook or someone who does not want to spend hours in the kitchen. Each dish takes only five to six minutes and strictly sticking to the concept of a single vessel in OPOS.

Here is my recipe for Peerkangai Chutney – Ridgegourd Chutney using OPOS Method.

Peel the Ridgegourd and cut it into cubes. Chop the onions and tomatoes roughly. Add all the ingredients (everything listed under ingredients) in a pressure cooker.

Cook for 5-6 minutes or for 4 whistles.

Wait for the pressure to release naturally.

Blend the chutney to a fine paste using a blender / mixie. OPOS Peerkangai Chutney Ridgegourd Chutney is ready. Serve it with idli or dosa.

OPOS is quick. OPOS is easy. Cooking need not be intimidating.
Here is a recap.
#1 Mix ingredients
#2 Cook
#3 Open and Serve

5.0 from 1 reviews

Peerkangai Chutney - Ridgegourd Chutney OPOS Method

 

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Prep time

5 mins

Cook time

5 mins

Total time

10 mins

 

Very Very quick and Easy 10 minute Peerkangai Chutney - Ridgegourd chutney for idli and dosa using OPOS - One Pot One Shot cooking method.

Author: Kannamma - Suguna Vinodh

Recipe type: Chutney, Side dish

Cuisine: South Indian, Tamilnadu

Serves: 3

Ingredients

• 1 teaspoon ghee
• 1 teaspoon sesame oil
• 1 medium sized Ridgegourd
• 1 Onion
• 2 Tomatoes
• 2 Red Chillies
• A small 1 inch piece tamarind
• 1 teaspoon Jaggery
• ¼ cup (60 ml) water
• 1 teaspoon salt
• ¼ teaspoon turmeric

Instructions

1. Peel the Ridgegourd and cut it into cubes. Chop the onions and tomatoes roughly.
2. Add all ingredients in a pressure cooker.
3. Cook for 5-6 minutes or 4 whistles. Wait for the pressure to release naturally.
4. Blend the chutney to a fine paste using a blender. OPOS Peerkangai Chutney - Ridgegourd Chutney is ready.
5. Serve it with idli or dosa.

3.5.3226