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 it.
If you have ever had a chance to taste Konkani cuisine, I am sure you would be craving it from time to time.
Yes, because it’s too delicious and the flavors are just mind-blowing.
No, there is nothing fancy, it is simple food which is very similar to other South Indian food, but differentiates in the terms of local spices and style of cooking.
While the Non-Veg Konkani recipes have made its mark all over India, the veg recipes are no less.
And one of those recipes is this yummy dish, VALVAL.
A simple combination of vegetables and coconut milk, it is traditionally served with Steamed Rice and is a part of everyday comfort food.
It is the best way to include all those nutritious vegetables in your diet, which are very essential for your overall growth.
In this dish, the coconut milk made at home gives the best flavors.
But if you don’t have much time on your hand, you can even use the store-bought ones.
So, taste the flavor of Konkan region sitting at your home, by making this simple and easy recipe.
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.
What is Valval?
It 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 it with rice once in a while makes 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:
Serving Suggestions
It tastes great along with Steamed Rice and Papad on the side.
You can also serve it with Tawa Paratha or Laccha Paratha.
How to make fresh Coconut Milk?
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.
How to make thin Coconut Milk from Canned Milk?
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.
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.
Valval Recipe
Ingredients
- 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 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)
- ½ tsp Turmeric powder
- Salt to taste
- 1 cup Thick coconut milk
Instructions
- 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.
