Ingredients:
Ginger - 1/2 cup (finely chopped)
Tamarind paste - 3 heaped tsp
Green Chilli – 2 to 3
Turmeric Powder - 1/4 tsp
Red Chili Powder - 1/2 tsp
Mustard Seeds - 1/2 tsp
Fenugreek Seeds - 1/4 tsp
Roasted Fenugreek Powder - a pinch
Asafoetida - a pinch
Small onion - 5 (finely chopped)
Dry Red Chilli - 2 to 3 (broken)
Jaggery - 1/4 cup
Curry leaves - 2 spring
Coconut Oil - 3 tsp
Water - 1 1/2 cup
Salt - to taste
Steps:
- Soak tamarind in hot water for 10-15 minutes. Later squeeze the tamarind to extract the juice using filter and set aside.
- In a bowl add chopped ginger, salt, water and let it soak for 5 mins. Later drain the water.
- Connect the power cord to ROBOCOOK and switch ‘ON’ button. Press the Sauté' Button in front dashboard and wait for 30 secs for the inner cooking pot to get heated up.
- Add coconut oil to the inner cooking pot and let it heat a bit. Add ginger and sauté until it turns brown in colour. Press cancel to stop sauté. Remove the ginger, place on a plate lined with tissue paper and let it cool. Grind the fried ginger using a mixer grinder and keep aside.
- Clean the pot. Add tamarind juice, salt, chilli powder, turmeric powder one by one and stir.
- 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 ‘Manual’ pre-set menu button in the ROBOCOOK and set timer for 10 mins. PIC TECHNOLOGY pre-sets temperature/pressure/timer for pre-cooking
- After Pre-Cooking is done the cooking countdown will appear and starts down from 10 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. Add hot water, jaggery to the pot and mix well. Press cancel. Remove the pot, filter the mixture and keep aside.
- Clean the pot and press sauté option. Add oil to the inner cooking pot and let it heat a bit.
- Add mustard seeds and let it splutter. Next add onion, dry red chilli, green chilli, curry leaves one by one and sauté till the onion turns pink.
- Add the gravy, crushed ginger, jaggery water and let the mixture boil till it turns thick, pulpy and reduced by half.
- Then add salt and adjust flavours as needed. When it attains the semi-thick consistency, switch to keep warm or off mode.
- Cool and transfer into a barani/sterilized jar or bottle and let it settle for an hour.
- Serve warm Puli Inji with rice.