OPOS kalyana morkuzhambu / Spiced yogurt coconut curry

OPOS Kalyana morkuzhambu

I have been on an OPOS spree for the past few months. Cooking and managing the house with a toddler around is not as easy as I had imagined. Little A is very naughty, running around everywhere, climbing everything that she comes across and requires my attention all the time. I have been enjoying this phase of hers and trying to spend as much time as possible with her, engaging her in little games, reading her favorite books, understanding her rhythmic babbles and capturing those beautiful moments. So, elaborate cooking has taken a back seat for now and thanks to OPOS I still get to eat delicious food without having to compromise on our mommy-daughter time. Now, this is a delicious yogurt based gravy made with freshly ground spices that goes perfectly with some hot rice. Mor kuzhambu is a south Indian delicacy and I do not make it often at home as hubby dearest is not so fond of it. Neither was I before I tried this recipe. This particular recipe was becoming very popular in the facebook group for OPOS recipes and I just had to try it. The credit for this recipe goes to Bhavani Ganesan mam who is an amazing cook. I am sharing her recipe exactly here. The best part is “the not so fond of morkuzhambu husband and me” loved it too. We might actually have a convert here 🙂


To soak ( for 1 hour)

  • 1 tsp toor dal
  • 1/4 tsp fenugreek/ methi seeds
  • 1/2 tsp coriander seeds
  • 1/2 tsp jeera seeds
  • 1/2 tsp pepper corns
  • 1/2 tsp channa dal (optional)

To grind to a paste:

  • The items soaked above
  • 1/4 cup curd/yogurt (preferably hung for 1 hr)
  • 1/2 cup coconut grated
  • 1 red chilly
  • 2 green chilly
  • 1 inch size ginger
  • 1/4 tsp turmeric powder
  • 1/4 tsp asafoetida
  • 5-6 curry leaves
  • 2 tbsp chopped coriander leaves
  • salt to taste
  • sugar equal to that of salt or to taste (optional)

Other ingredients:

  • 1 tsp coconut oil
  • 1/2 cup baby eggplant or any veggie of your choice (I used white pumpkin)
  • 1 pinch turmeric
  • 2 pinches salt (for the veggie)
  • 1/4 cup water
  • Extra yogurt as needed to make gravy


Grind the ingredients to a thick paste and set aside.

In a pressure cooker add 1 tsp oil and 1/4 cup water and mix them till they are combined.

Add the chopped veggie, turmeric powder, 2 pinches salt as the next layer.

Next add the ground paste on top of the veggie. Make sure the paste does not touch the bottom of the cooker. 

Cook on high with the weights on from the beginning for 1 whistle.

Release pressure immediately with a fork and mix everything well. Add extra yogurt to reach the consistency you require.

Serve hot with rice and paruppu usli!

Posted in main course, OPOS Recipes, Recipes, SOUTH INDIAN | Tagged , , , , , , , | 2 Comments

OPOS Thinai/Foxtail millet bisibela bath

opos bisibelabath(1)

This is another gem among the OPOS recipe collection. Apart from being a tasty and quick recipe, this is also healthy as rice is substituted with millet here. Millets are rich in fibre making them an ideal substitute for rice. The best part is it tastes delicious and even hard core rice eaters will not complain as they taste just as good. I have started including millets in my dishes recently and I find them much more tasty and fullfilling than brown rice. This is such an easy recipe. You could make this bisi bela bath powder without the coconut and store it in the fridge for later use. If you already have the bisi bela bath powder ready, this recipe hardly takes any time or effort. And that’s the magic of using OPOS technique in everyday cooking. For those who are wondering what OPOS, I did a post sometime back talking about the OPOS cooking here- Beetroot halwa. For those who have no time to make the bisi bela bath powder, you could use store bought powder or just regular sambar powder in this recipe. If using Sambar powder, I would use just 2 tsp sambar powder. You will have yummy sambar rice ready in no time.

Ingredients for bisibelabath powder:

  • 2 tbsp channa dal
  • 2 tsp urad dhal
  • 1/2 tsp pepper corns
  • 6-7 dry red chillies
  • 2 pieces 1inch cinammon
  • 2 cardamom pods
  • 1/4 tsp nutmeg powder
  • 1 tsp poppy seeds
  • 3 tbsp coriander seeds
  • 1/2 tsp cumin seeds
  • 1/2 tsp mustard seeds
  • 1/2 tsp methi/fenugreek seeds
  • 1/2 tsp asafoetida powder
  • 1/4 tsp turmeric powder
  • 1/2 cup coconut grated
  • 1 tsp ghee

Other ingredients:

  • 1/2 cup thinai/ millet
  • 1/2 cup cooked thoor dhal
  • 3.5 cups water
  • 11/2 tbsp tamarind paste
  • 1.5 tsp salt
  • 1 tsp jaggery
  • 1 sprig curry leaves
  • 1 to 2 tbsp chopped coriander leaves
  • 1 cup vegetables ( carrot, beans, peas, pumpkin)
  • 4 tbsp bisi bela bath powder
  • 1 tsp ghee
  • 10-12 cashews (optional)


First lets prepare the bisi bela bath powder. Add a tsp of ghee and roast all the ingredients mentioned above for the bisi bela bath powder (except coconut and turmeric)

Let them cool. Roast the coconut separately until they turn light golden brown in color. Now add all the roasted spices along with the coconut, turmeric and grind it to a somewhat smooth powder. Set it aside.

In a 3 litre pressure cooker, add the other ingredients mentioned (millet, cooked dhal, water, tamarind paste, curry leaves, coriander, ghee, salt, jaggery, vegetables and bisi bela bath powder)

Close the lid with weight and cook in high flame for 4 to 5 whistles.

Let the pressure settle down by itself. Open when the pressure is released and roast the cashews in ghee and serve the bisibela bath bath hot, topped with the ghee roasted cashews.


If using rice, instead of millets soak the rice in hot water for 20 to 25 minutes.

If you do not have cooked toor dhal, you can use toor dal soaked in hot water for 20-25 minutes. The longer they are soaked, the mushier they become.

OPOS bisibelabath (2)

Posted in INDIAN MAIN DISHES, OPOS Recipes, Recipes, RICE VARIETIES, SOUTH INDIAN | Tagged , , , , , , | 5 Comments