Ponnanganni Sambar
Preparation Time: 15 Minutes | Cooking Time: 15 Minutes | Servings: 4-5
Preparation Time: 15 Minutes | Cooking Time: 15 Minutes | Servings: 4-5
Ponnanganni keerai – 1 bunch
Toor dal – 150 gms
Tamarind – gooseberry Size
Onion – 1
Tomato – 2
Green Chilli – 2
Turmeric Powder – 1 tsp
Sambar powder- 2 tbsp
Asafoetida – 1 tsp
Sesame oil– 2 tbsp
Salt – to taste
Clean and wash the ponnanganni keerai and chop roughly. Wash Toor dal and soak for half an hour. Slice the onions, slit green chillies & finely chop the tomatoes. Prepare 100 ml Tamarind extract.
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 temper with Mustard and cumin seeds. Add onions, green chilies and saute for few mins.
Next add tomatoes and sauté until it becomes mushy. Add Turmeric powder, sambar powder and continue to sauté for 3 more minutes. Then add Tamarind extract, soaked Toor Dal and mix well. Press cancel.
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 ‘Sambar/ Gravy’ 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 good stir and garnish with curry leaves.
Ponnanganni Sambar is ready to serve hot with Rice.