Salt- To Taste
Tamarind- Gooseberry size
Oil- 2 tsp
Curry Leaves- A few
Mustard seeds- ½ tsp
Asafoetida- ½ tsp
Urad Dal- ½ tsp
For roasting and grinding:
Urad Dal- 2 tsp
Coriander Seeds- 2 tsp
Black Pepper- ½ tsp
Cumin- ½ tsp
Soak the tamarind in hot water for 5 minutes. Later extract the tamarind pulp out of it. Chop the raw mango into big chunks.
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 oil to the inner cooking pot and let it heat a bit. Add urad dal, coriander seeds, red chillies, black pepper, cumin and roast until it turns golden brown. Press cancel button to stop saute.
Transfer the contents to a bowl. Once cooled grind it to a coarse powder using blender.
Press sauté mode. Add some more oil to the pot and let it heat a bit.Add in asafoetida, mustard, urad dal and curry leaves. Once they splutter further add salt, tamarind juice, ground masala and mix well. Press cancel button to stop saute.
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 it a quick stir.
Serve Manga Podi Kuzhambu with steamed rice.