Ingredients
To Grind
coriander seeds – 1tsp
urad dal – 1 tsp
chana dal – 1 tsp
pepper - ½ tsp
methi / fenugreek seeds -1/4
Dried kashmiri red chilli - 5
Sesame – 1 tsp
For Cooking
sesame oil -3 tsp
mustard – 1 tsp
urad dal – 1 tsp
1 tsp chana dal – 1 tsp
roasted peanuts- 2tsp
dried kashmiri red chilli - 3
curry leaves - few
asafetida - pinch
tamarind extract - 1 cup
turmeric ¼ tsp
saoked rice – 1 cup
salt as required
Steps
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 coriander seeds, urad dal, chana dal, pepper, fenugreek seeds, red chilli, Sesame and roast till it turns golden brown. Then transfer it to a blender and blend it to a fine powder.
Add oil to the inner cooking pot and let it warm a bit. Now add mustard, urad dal, chana dal, peanuts and saute well.
Next add red chill, curry leaves, pinch of hing and continue sauting. Then add tamarind juice, turmeric, puliyodharai masala powder, salt and stir well till oil separates.
Now add soaked rice and mix gently and press cancel to stop saute.
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 8 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 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. Give it a good stir.
Puliogare ready to serve