Mochai Kuzhambu & Paal Pongal (PIP Method) in Mealthy Multipot

Mochai Kuzhambu/Lima beans gravy and Paal Pongal/Milk Pongal are traditionally prepared during the harvest festival (Thai month in Tamil) in the month of January. The lima beans used here are the dried ones.

In the month of January, we get fresh ones. This recipe can be prepared with both dried and fresh lima beans. Fresh lima beans take lesser time, whereas the dried ones must be soaked overnight and then used in the recipe. Using Mealthy multipot, we can prepare both kuzhambu and Pongal at the same time. In this method, we are going to see how to use the Pot in Pot method also known as the PIP method. Cooking two or more recipes at the same time is known as the PIP method.

You can prepare this kuzhambu in Mealthy multipot without soaking the lima beans. If not soaked it takes up to 40 to 50 mins to cook. For some reason, I did not like the texture of the cooked lima beans without soaking. I feel like some beans are cooked well and some are not cooked well. So, I always soak it overnight and pressure cook it for high on 20 mins. That way it comes out perfect each time.

When you are using the PIP method always let the pressure release naturally. Or else there may be spillage while you try to quickly release the pressure. That is, some of the rice may spill in the gravy due to quick pressure release. Now let us see how to prepare this recipe.

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Mochai Kuzhambu & Paal Pongal (PIP Method) in Mealthy Multipot

Print Recipe

Mochai Kuzhambu & Paal Pongal.

• CourseMain Dish
• CuisineSouth Indian

Servings	Prep Time
3 people	35 minutes

Servings Prep Time 3 people 35 minutes

Mochai Kuzhambu & Paal Pongal (PIP Method) in Mealthy Multipot Print Recipe Mochai Kuzhambu & Paal Pongal. CourseMain Dish CuisineSouth Indian Servings Prep Time 3 people 35 minutes Servings Prep Time 3 people 35 minutes

Ingredients

For Paal Pongal

• 1/2 cup Raw Rice no soak (washed)
• 1/2 cup Water
• 1/2 cup Milk Full fat

For Mochai Kuzhambu

• 1/2 cup Mochai/Lima beans
• 5 Brinjal
• 1 Onion
• 1 Tomato
• 1 Tamarind small lemon size
• 1/4 tsp Turmeric powder
• 1 tsp Chili powder
• 2 tsp Coriander powder
• 1 tbsp Coriander leaves finely chopped
• salt to taste

To grind

• 1/4 cup Coconut grated
• 1 pod garlic

To Temper

• 2 tbsp oil
• 1 tsp Thalikkum Vadagam or mustard seeds
• 1 strand Curry Leaves/Karuveppilai

Servings: people

Instructions

1. Soak mochai/lima beans overnight. Finely chop onion and tomato. Chop brinjal into 4 pieces, place it in water until used for cooking or else it will turn black. Add little hot water to tamarind, extract the juice, and set aside. Grind coconut, and garlic pod to a fine paste using little water and set aside.
2. In the inner pot add soaked lima beans, salt, and a cup of water. Close the lid. Turn the VENT to the SEALING position. Select PRESSURE COOK mode on HIGH for 20 mins. Let the pressure release naturally.
3. Once the pressure releases naturally, turn VENT to VENTING position and remove the lid. Now lima beans are cooked well.
4. To the lima beans, add onion, tomato, brinjal, turmeric powder, chili powder, coriander powder, tamarind water, ground coconut paste, and mix all thoroughly. If required, adjust salt.
5. Now place a trivet above the gravy as shown in the video. Above the trivet, place the rice bowl (Wash the rice 3-4 times, no need to soak the rice). First, add water and then add milk(doing so, the milk will not curdle). Do not mix. Close it with a lid.
6. Now close the main lid. Seal the VENT to the SEALING position. Select the RICE mode for 12 MINS. Let the pressure release naturally.
7. Once the valve drops, open the lid. Paal Pongal is cooked well. Add a little bit of salt to Pongal and mix well. Pongal is ready, remove it from the pot. Remove the trivet as well.
8. Now mix the kuzhambu. If required, adjust salt at this stage. Add oil in a pan and let it heat, add vadagam, curry leaves let it crackle. Add the tempering to the gravy. At last, garnish it with coriander leaves. If you want to adjust the gravy consistency, turn on the SAUTE mode and reduce the consistency. Serve both hot.

Recipe Notes

• Soak lima beans overnight.
• Use only little tamarind water as we are adding tomato to balance the taste.
• Usually, you can get vadagam in Indian stores, if you don't find one just add mustard seeds and a pinch of hing instead of vadagam while tempering.
• Using the same recipe you can make chickpea kuzhambu, karamani kuzhambu, karuppu beans kuzhambu.
• Along with brinjal, you can add even sweet pumpkin.
• If you are allergic to brinjal, then skip brinjal, and add one diced potato.
• If you are non-vegetarian, you can even add Nethili dry fish to this kuzhambu.
• The water ratio for Pongal is 1:2. As we are adding water and milk then the ratio of rice:water: milk is 1:1:1

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Delicious Mochai Kuzhambu and paal Pongal are ready to relish.

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