Curry Leaves – 1 cup
Sesame Oil- 4 tsp
Mustard seed – 1 tsp
Asafoetida – 1 tsp.
Urad Dal – 2 tsp.
Tamarind- gooseberry size
Salt- To Taste
Soak tamarind in hot water for 5 minutes. Later add the soaked tamarind, curry leaves, salt to the blender and grind it to a fine paste.
Connect the power cord to ROBOCOOK and switch ‘ON’ button. Press the Sauté́ Button in front dashboard and wait for 30 secs for the inner cooking pot to get heated up.
Add sesame oil to the inner cooking pot and let it heat a bit. Add asafoetida, mustard seeds and urad dal. Let it splitter.
Next add the ground paste to the tempered oil and add a cup of water. Mix well. Press cancel button to stop sauté.
Place the closing lid over the top, Turn and place the Pointer in ‘Close’ Position. Ensure the lid is firmly closed and Pressure release button should be on ‘DOWN’ Position.
Press the ‘Sambhar’ pre-set menu button in the ROBOCOOK and select Medium. PIC TECHNOLOGY pre-sets temperature/pressure/timer for pre-cooking
After Pre-Cooking is done the cooking countdown will appear and starts down from 8 mins. Once the countdown comes down and cooking is completed it stops with 3 Beep sound and automatically switches to KEEP WARM mode. Press ‘Cancel’ if not required.
Wait for 10 mins to get Natural Pressure Release (OR) it can be released manually by pulling ‘UP’ the pressure release button. Ensure the pressure is released completely on both the methods
Now TWIST and Open the cooker. Switch to Keep warm or Off mode. Give a quick stir and revel in the appeasing Karuveppilai Kuzhambu. .
Serve Karuveppilai Kuzhambu with steamed rice.