Tamarind- a gooseberry shaped ball
Turmeric Powder-½ tsp
Asafoetida- ½ tsp
Salt- to taste
Curry Leaves - few
Ghee- 1 tsp
Mustard Seeds- ½ tsp
For roasting and grinding:
Long Pepper- 4
Toor Dal- 2 tsp
Coriander Seeds- 2 tsp
Black Pepper- ½ tsp
Cumin seeds -½ tsp
Soak tamarind in hot water and extract the juice out of it.
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 Ghee to the inner cooking pot and allow it to melt. Add black pepper, toor dal, coriander seeds, red chilli, cumin seeds and roast until it turns golden brown.
Press cancel to stop sauté. Transfer them to a plate and let it cool. Once cooled grind it to powder using a blender.
Press sauté option. Add ghee to the inner pot and allow it to melt. Add mustard seeds and let it splitter. Once done add the extracted tamarind juice, salt, curry leaves, ground powder one by one. Mix well. Press cancel to stop 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 ‘Sambhar’ pre-set menu button in the ROBOCOOK and select Quick. PIC TECHNOLOGY pre-sets temperature/pressure/timer for pre-cooking
After Pre-Cooking is done the cooking countdown will appear and starts down from 5 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.
Serve hot and tangy Thippili rasam with steamed rice.