Yam – ½ Kg Asafoetida – 1 tsp Lemon Juice – 1 Lemon Cooking Oil – 2 tbsp Salt – To taste Jaggery – small piece Curry Leaves – few Coconut Medium size - ½ Green Chilli – 5 Rice flour – 1 Tbsp Cumin Seeds – 1 Tsp
Clean the yam, peel off the skin and cut it into small pieces.
Add coconut, green chillies, rice flour, cumin seeds, curry leaves to a blender and grind them to a fine paste.
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 oil to the inner cooking pot and let it heat a bit .Add mustard seeds and let it splitter.
Add the chopped Yam, asafoetida, salt and water to the pot.Mix well. Press cancel to 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 ‘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. Press sauté mode. Add the ground coconut paste, lemon juice and jaggery to the gravy. Mix well and open cook for 5 mins. Once done, switch to Keep warm or Off mode. Finally, garnish with curry leaves.
Serve tasty and healthy Senaikizhangu Kootu with steamed rice.