Vettrilai Poondu Saadham
Preparation time: 10 minutes | Cooking time: 20 minutes | Servings: 5
Preparation time: 10 minutes | Cooking time: 20 minutes | Servings: 5
Oil – 3tbsp
Ghee – 1tbsp
Small onion – 100gm (chopped)
Onion – 150gm (sliced)
Tomato – 2 (sliced)
Green chilli – 2 (chopped)
Garlic – 1 pod (peeled)
Ginger garlic paste – 1 tsp
Turmeric powder – ½ tsp
Chilli powder – 1 tsp
Coriander powder – 1tsp
Garam masala powder – a pinch
Betel leaves – 10 nos.
Jeeraga samba rice – 400gm (washed & soaked)
Salt – as required
Fennel seeds – ½ tsp
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 fennel seeds, onion, garlic and sauté till onion turns brown in color.
Add tomato and sauté till it turns mushy. Then add Garlic, ginger garlic paste, turmeric powder, chilli powder, coriander powder, garam masala powder, green chillies one by one and sauté for few mins.
Next add water, soaked rice, salt and give a good stir. 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. Finally add fresh betel leaf and mix well.
Serve hot Vettrilai Poondu saadham with raitha.