Coriander seeds – 1tbsp
Red chilli – 5no
Pepper – 1tsp
Jeera – 1/2tsp
Fenugreek – 1/4tsp
Small onion – 5no
Coconut – 1/2cup
Coconut oil – 3tbsp
Mustard – 1/2tsp
Curry leaf – 1spring
Hing- ¼ tsp
Small onion – 1cup (chopped)
Tamarind pulp – 1cup
Turmeric powder – 1/2tsp
Jaggery – 1/2tsp
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, red chilli, pepper, jeera, fenugreek, small onion, coconut to the inner cooking pot. Dry roast until the coconut turns golden brown. Transfer to a plate and allow it to cool. Once cooled add it to a blender along with required water and grind it to a paste.
Add oil to the inner cooking pot and let it heat a bit. Add mustard, curry leaf and hing. Once it splutters add small onion, salt, turmeric powder and sauté until the onion turns translucent.
Next add the tamarind pulp and allow it to boil for 3-4 mins. Add ground masala, required water and 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 ‘Manual’ 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 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. Switch to Keep warm or Off mode. Give it a quick stir
Serve hot Ulli theyal with steamed appam.