Tamarind- Gooseberry size
Sesame Oil- 3 tsp
Mustard- ½ tsp
Toor dal- ½ tsp
Fenugreek Seeds- ½ tsp
Asafoetida- ½ tsp
Caraway Seeds / Omam - 2 tsp
Curry Leaves- A Few
Coriander Leaves- A Few
Salt- to taste
Soak tamarind in hot water. Later extract the juice out of it and keep aside.
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 mustard, fenugreek seeds, toor dal, asafoetida, red chillies and caraway seeds one by one. Saute for few mins.
Next add curry leaves, salt and tamarind extract. 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.
Finally give a quick stir and garnish with coriander leaves.
Serve Omam Kuzhambhu with steamed rice.