Tamarind- Gooseberry size
Salt- to taste
Sesame Oil- 4 tsp
Mustard- 1 tsp
Curry Leaves- Few
Black Pepper- 1 ½ tsp
Red chillies- 4
Channa Dal- 2 tsp
Urad Dal- 2 tsp
Coriander Seeds- 2 tsp
Asafoetida- ½ tsp
Soak tamarind in hot water for 5 minutes.
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 red chillies, black pepper, channa dal, urad dal, asafoetida and roast well. Press cancel to stop sauté.
Transfer the contents to a bowl. Once cooled transfer the roasted mixture, soaked tamarind , salt, water and grind it to a fine paste using blender.
Press sauté mode. Add sesame oil to the inner pot. Add mustard seeds, curry leaves and allow it to splitter. Now add the ground paste and required water. Mix well. Press cancel 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.
Serve Milagu Kuzhambu with steamed rice