Valval

Valval is a popular Konkani dish that is made using heaps of fresh vegetables and fresh coconut milk. Do read its gluten free and vegan recipe, try it at home and serve it with steamed rice. Here is how to make Valval (Step by Step).

Though I am more of a paratha fan and I often find one or the other excuses to make those desi stuffed delights like Keema Paratha, Gobhi ka Paratha, Broccoli Paneer Paratha, Aloo and Matar ka Paratha for breakfast or brunch, but, sometimes I even enjoy relishing various curries such as Kerala Style Ripe Mango Curry, Thai Red Chicken Curry with a bowl of piping hot Zeera Rice and it indeed tastes absolutely finger-licking as well!

So, while on the spree of researching more for the curries, I came across this pretty unusual Konkan recipe of Valval that is considered to be very Sattvic and full of nourishment!

What is Valval?

Valval is a popular Konkani dish that is made using heaps of fresh vegetables and fresh coconut milk. Though coconut milk is easily available in the supermarket, I always prefer making it at home as I feel assured that by doing that, it would be devoid of preservatives and additives.

Also the taste that fresh coconut milk is far superior to the canned ones. You could suit yourselves and use either of them for making this delicious, one of its kind, Konkan delight- Valval.

As it doesn’t contain any onion or garlic and is gluten free, relishing Valvak with rice once in a while make you cherish the goodness of typical Indian meal made and served with sheer love and joy!

Prepare this coconut and vegetable delight at your leisure, here’s its recipe for your aid:

How to make thin Coconut milk from canned milk

To make thin coconut milk from canned coconut milk, mix 3/4 cup canned coconut milk with 1 and 1/4 cup water and use it in place of thin coconut milk.

How to make Valval Step by Step

Heat oil in a pan.

Once the oil is hot, add cumin seeds, mustard seeds and curry leaves and let them crackle for a few minutes.

Add green chilli and ginger and cook for a minute.

Add the vegetables and cook for a minute.

Add all purpose flour, salt and turmeric powder and thin coconut milk and bring the curry to a boil.

Simmer the heat to low and let the curry cook for 10-12 minutes on low heat, covered.

Add thick coconut milk and cook for another minute.

Valval Recipe

5 from 1 vote

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Valval

Course Main Course

Cuisine Indian

Prep Time 10 minutes

Cook Time 20 minutes

Total Time 30 minutes

Servings 4 people

Calories 138 kcal

Author Neha Mathur

Ingredients

• 1 cup Red pumpkin Peeled and cubed
• 1/4 cup Peas
• 1/2 cup Tendli (Ivy Gourd) Cut into slices
• 1 cup Potato Peeled and cut into cubes
• 1/2 cup French beans Chopped
• 1/2 cup Carrot Cubed
• 1/2 cup Raw banana Cubed
• 2 tbsp Coconut oil
• 1 tsp Cumin seeds
• 1 tsp Mustard seeds
• 10-12 Curry leaves
• 2-3 Green chilli Slit into half
• 1 inch Ginger Finely chopped
• 2 cups Thin coconut milk
• 1 tbsp Maida (All Purpose Flour)
• 1/2 tsp Turmeric powder
• Salt to taste
• 1 cup Thick coconut milk

Instructions

1. Heat oil in a pan.
2. Once the oil is hot, add cumin seeds, mustard seeds and curry leaves and let them crackle for a few minutes.
3. Add green chilli and ginger and cook for a minute.

4. Add the vegetables and cook for a minute.

5. Add maida, salt and turmeric powder and thin coconut milk and bring the curry to a boil.

6. Simmer the heat to low and let the curry cook for 10-12 minutes on low heat, covered.

7. Add thick coconut milk and cook for another minute.
8. Garnish with fresh coriander.
9. Serve hot.

Nutrition Facts

Valval

Amount Per Serving

Calories 138 Calories from Fat 63

% Daily Value*

Total Fat 7g 11%

Saturated Fat 5g 25%

Sodium 94mg 4%

Potassium 430mg 12%

Total Carbohydrates 16g 5%

Dietary Fiber 3g 12%

Sugars 3g

Protein 3g 6%

Vitamin A 66.6%

Vitamin C 83%

Calcium 5%

Iron 15.5%

* Percent Daily Values are based on a 2000 calorie diet.

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