Oil – 1tbsp
Small onion – 10no
Tomato – 1no
Coriander seeds – 2tbsp
Jeera – 1tsp
Pepper – 1/2tsp
Somuf – 1tsp
Red chilli – 5no
Cinnamon – m2no
Cardamom – 2no
Kalpasi – 1no
Kasakasa – 1tsp
Turmeric powder – 1/4tsp
Garlic – 5clove
Gingelly oil – 3tbsp
Mustard – 1/2tsp
Curry leaf – 2spring
Onion – 1no (chopped)
Yam – 250gm
Salt - as required
Coriander leaves – 1 spring
Peel and cut the yam into small cubes 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 small onion, tomato, coriander seeds, jeera, pepper, somuf, red chilli, cinnamon, cardamom, kalpasi, kasakasa, turmeric powder, garlic one by one to the inner cooking pot and sauté for 2-3 mins.
Press Cancel. Transfer the contents to a plate, allow it to cool and grind it to a fine paste using blender. Keep aside.
Press sauté. Add oil to the inner cooking pot and let it heat a bit. Add mustard curry leaf, onion and sauté until onions turn translucent. Then add yam, salt, ground masala, required water. Mix well and Cancel sauté mode.
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 ‘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 WARMmode. 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 garnish with chopped coriander leaves.
Serve Senaikelangu Kolambu with steamed rice.