Karwar Style Valval Recipe
Valval (pronounced vuhl-vuhl) is a quintessential, sattvic Konkani vegetable stew simmered in a light, creamy homemade coconut milk base.
Servings: 4 adults
Calories: 434kcal
Equipment
- Blender
- Tadka Pan
- Heavy Bottom Kadhai
Ingredients
- 1 Cup yellow pumpkin, peeled and cut into cubes
- 1 Cup Mangalore cucumber, cut into cubes
- 1 Cup ash gourd, peeled and cut into cubes
- 4 - 5 green beans, cut into an inch long pieces
- ¼ Cup fresh soya beans (edamame)
- 1 large drumstick, peeled and cut into one inch pieces
- 1 tablespoon sliced cashews
- 1 medium fresh coconut, chopped
- 1 - 2 green chilli chopped
- ½ inch ginger, chopped
- 3 Cup water, divided
Ingredients For Tadka (Tempering):
- 1 tablespoon coconut oil
- 1 teaspoon black mustard seeds (rai)
- ½ teaspoon cumin seeds (jeera)
- 1 sprig curry leaves
Instructions
- Clean and dice all your vegetables into uniform cubes (about 1-inch) so that they all cook evenly around same time. If using cashews, soak them in warm water for 15 minutes.
- Add vegetables in a kadhai with approximately ¼ Cup of water and salt. Add the tougher vegetables first (potatoes, drumsticks, cashews) and bring to a simmer. Once they are halfway cooked, add the softer vegetables (pumpkin, gourds).
- Cover and cook them till they are al dente (fully cooked but has a crunch and texture). No need to add any spices at this stage.
- Soak freshly chopped coconut in lukewarm water for 15 minute to soften.Next, transfer the soaked coconut along with water, ginger, and green chilli to a blender. Add clean, drinking water and blend. Blend until you have a smooth paste.
- The First Press: Strain this mixture through a cheesecloth or fine sieve. Squeeze hard to get the thick milk.The Second Press: Put the coconut pulp back in the blender with another cup of water, blend again, and strain. Keep both the extracts separate.
- Mix a teaspoon of rice flour with a little coconut milk to make a slurry and stir nicely to avoid lumps. This gives the Valval its signature “glossy” look and creamy texture.
- Once all vegetables are fork-tender, turn the heat to low. Pour in the thin coconut milk (second extract) first along with rice flour slurry. Stir gently and let it heat through for just 2 – 3 minutes. Next add the thick, creamy coconut milk to give Valval the finishing touch.
- Heat oil in a small tadka pan. Add mustard seeds; once they pop, add the cumin seeds, and curry leaves. Pour this sizzling aromatic oil directly over the Valval. Cover the pot immediately to trap the aroma.
- Serve Valval with steaming, hot rice and don’t forget to add a dollop of ghee right before serving.
Video
Notes
Do not let it boil vigorously after adding the thick milk, or it will curdle!
Nutrition
Calories: 434kcal | Carbohydrates: 23g | Protein: 6g | Fat: 39g | Saturated Fat: 33g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 68mg | Potassium: 581mg | Fiber: 10g | Sugar: 8g | Vitamin A: 2553IU | Vitamin C: 20mg | Calcium: 66mg | Iron: 4mg