Chopped Onion– 1 cup
Mint Leaves – ¼ cup
Oil – 2 tsp.
Ghee- 2 tsp
Turmeric Powder- ¼ tsp
Rasam Powder- 1 tsp
Caraway Seeds- ½ tsp
Mustard seeds – 1 tsp.
Asafoetida – 1 tsp.
Tamarind- A lemon Sized Ball
Curry Leaves- a few
Coriander Leaves- a few
Soak tamarind in hot water and extract the juice. 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 ghee to the inner cooking pot and allow it to melt. Add mustard seeds and let it splitter.
Add chopped onion, mint leaves, asafoetida, turmeric powder, green chillies and sauté it for few mins.
Next add tamarind extract, salt,water and rasam powder. 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 Quick. PIC TECHNOLOGY pre-sets temperature/pressure/timer for pre-cooking
After Pre-Cooking is done the cooking countdown will appear and starts down from 5 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 Onion mint rasam with steamed rice.