Valval is a vegan Konkani dish prepared with an array of vegetables and fresh coconut milk. It is best served with steamed rice. Here is how to make it.
Here are some more South Indian Veg Curries, that you can try at home – Moru Curry, Ulli Theeyal, Kadala Curry, Veg Kootu Curry, Mambazha Pulissery and Vegetable Stew.
About This Recipe
Valval is a popular Konkani dish prepared with heaps of fresh vegetables, coconut milk and a few simple ingredients. It is a vegan, and no onion no garlic recipe.
For the authentic taste and flavour, make it with fresh homemade coconut milk. If you are short on time, you can use the store bought one as well.
This 30 minutes subtly spiced curry is perfect to prepare on weekdays for lunch or dinner and is best served with steamed rice.
Vegetables – This Konkani curry uses a lot of seasonal vegetables. I have used red pumpkin, peas, ivy gourd, potato, french beans, carrot and raw banana. Use any vegetables that is available. It is also a great way to use the leftover vegetables sitting in the fridge.
Coconut Milk – This recipes uses both thick and thin coconut milk.
Prepare fresh coconut milk at home using coconut flesh. You can even use store bought canned coconut milk if you are short on time.
Oil – Use coconut oil for an authentic taste.
Others – Cumin seeds, mustard seeds, curry leaves, green chillies, ginger, salt, turmeric powder and maida/all purpose flour.
Use fresh and green curry leaves for the best taste and aroma.
Green chillies are the only ingredients that adds a spice to this coconut vegetable curry. Adjust the quantity depending upon how spicy you want the curry should be.
All purpose flour is optional! It is added to the coconut milk before adding it into the pan, so that it doesn’t split. It also makes the curry a little thick.
Frequently asked Questions:
To make coconut milk at home, firstly, take a fresh coconut. Break it open and take out the coconut water in a glass.
Take out the white flesh from the coconut and grate it using a hand grater.
Add the grated coconut in a blender along with 1 cup of water and blend it till the coconut is blended well along the water.
Pour the coconut mixture in a bowl lined with a thin muslin or fine strainer.
Strain the coconut milk and press the coconut mixture towards the strainer using the back of the spoon, so that all the milk is strained away.
This is the 1st extract, which is thick and can be used to add in the curries at the end for a creamy texture or even in milkshakes and desserts.
To make thin coconut milk from canned coconut milk, mix ¾ cup canned coconut milk with 1 and ¼ cup water and use it in place of thin coconut milk.
Valval is best served with Steamed Rice and Elai Vadam (South Indian papad) on the side.
Valval will last for a 1-2 days in an air tight container in the refrigerator. Due to the uses of coconut milk, it won’t last long.
It is also not freezer friendly, as the coconut milk might split while thawing which will make the curry taste different.
Step By Step Recipe
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.
- 1 cup Red pumpkin (Peeled and cubed)
- ¼ cup Peas
- ½ cup Tendli (Ivy Gourd) (Cut into slices)
- 1 cup Potato (Peeled and cut into cubes)
- ½ cup French beans (Chopped)
- ½ cup Carrot (Cubed)
- ½ cup Raw banana (Cubed)
- 2 tablespoon Coconut oil
- 1 teaspoon Cumin seeds
- 1 teaspoon Mustard seeds
- 10-12 Curry leaves
- 2-3 Green chilli (Slit into half)
- 1 inch Ginger (Finely chopped)
- 2 cups Thin coconut milk
- 1 tablespoon Maida (All Purpose Flour)
- ½ teaspoon Turmeric powder
- Salt to taste
- 1 cup Thick coconut milk
- 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 maida, 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.
- Garnish with fresh coriander.
- Serve hot.
I love the vibrant color of this curry and it sure looks delicious and more like a comfort food