Valval is a Coconut Milk based side dish Curry using lots of vegetables like Ash gourd, Pumpkin,Potato and Colocasia root. Valval is a very popular Konkani dish.Vegetables cooked in fresh coconut milk makes the curry more delicious.Valval is one of the main side dish curry in Kochi GSB Konkani meals prepared during relegious functions.This side dish is also prepared in Kochi GSB temple feasts.This dish is prepared for special occassions like Marriage, thread ceremony etc.It is a no onion no garlic dish.
This VALVAL recipe is similar to OLAN recipe,an important part of Onam Sadhya dishes from Kerala.You can make Valval curry using ready made Coconut Milk Powder instead of adding extracted Coconut milk.You will get the real taste of the dish only by adding pure fresh Coconut milk extracted from fresh Coconut grating.No seasoning is needed in this recipe.It tastes delicious with a nice fragrance of Coconut Oil and fresh Curry leaves.You can add soaked Cashew nuts while cooking the vegetables to make it rich.
The following ingredients are needed to prepare this dish.
Ingredients:-
Coconut. -1 big [to extract First thick Coconut Milk and Second thin Coconut milk]
Ash gourd. -1 cup chopped
Pumpkin. -1 cup chopped
Potato. -1cup chopped
Colocasia root.-1 cup chopped
Cashew nuts. -8 [optional]
Green chilly. -6
Water. - 2 cup
Hing powder. -1tsp
Salt. -to taste
Curry leaves. -1 spring
Coconut oil. -1tbsp
Instructions:-
Grate one big Coconut and grind the grated Coconut in a blender to extract the First fresh thick Coconut milk [about 1cup]. Keep aside the First thick Coconut milk in a bowl..
Again grind the same Coconut grating adding required Water to extract the Second thin Coconut milk [about 2 or 3 cup].Keep aside the Second thin Coconut milk.
Remove the outer skin of Pumpkin, Ash gourd, Potato and Colocasia root .Wash them seperately and chop them into medium size pieces.Keep aside.
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Soak Cashew nuts in hot boiling water for 10 minutes and let it soak in hot water for 1 hour to make the Cashew nuts soft and tender. Drain the water and keep aside.[optional]
Wash and half slit Green chillies lengthwise and keep aside.
Method :-
In a cooking vessel add the extracted Second thin Coconut milk.
Add in all the vegetables [chopped Ash gourd pieces, Pumpkin pieces, chopped Colocasia roots, chopped Potatoes] and half slit Green chillies respectively and cook the vegetables in Second thin Coconut milk.
Add the soaked and boiled Cashew nuts and cook along with the vegetables.[optional]
Add 2 cup of Water if required and boil and cook the vegetables till soft and well cooked.
Add required Salt and mix well and boil for 2 minutes on low flame.
When the vegetables are cooked well, add the extracted First fresh and thick Coconut Milk.Mix well and boil on low flame for a second and switch off the flame. Do not boil too much after adding First thick Coconut milk. [No need to boil the Curry after adding the First fresh thick Coconut Milk].
Add 1tsp Hing powder into the curry and mix everything well.
Add 1 spring fresh Curry leaves into the curry and mix well.
Lastly pour 1tbsp fresh raw Coconut oil over the Curry.No seasoning is needed to this Curry.
A very tasty and delicious Valaval / mixed vegetable curry cooked in coconut milk is ready to serve with rice.
Note:-
You can add ready made Coconut milk powder instead of adding extracted Fresh thick Coconut milk in this dish.Dilute the ready made Coconut milk powder adding little water without any lumps and make a thick Coconut milk. First cook the mixed vegetables in required water adding required Salt till soft and then add the diluted thick Coconut milk at the end.A yummy VALVAL is ready to serve as a side dish with hot steaming Rice.
This VALVAL recipe is similar to OLAN recipe,an important part of Onam Sadhya dishes from Kerala.You can make Valval curry using ready made Coconut Milk Powder instead of adding extracted Coconut milk.You will get the real taste of the dish only by adding pure fresh Coconut milk extracted from fresh Coconut grating.No seasoning is needed in this recipe.It tastes delicious with a nice fragrance of Coconut Oil and fresh Curry leaves.You can add soaked Cashew nuts while cooking the vegetables to make it rich.
The following ingredients are needed to prepare this dish.
Ingredients:-
Coconut. -1 big [to extract First thick Coconut Milk and Second thin Coconut milk]
Ash gourd. -1 cup chopped
Pumpkin. -1 cup chopped
Potato. -1cup chopped
Colocasia root.-1 cup chopped
Cashew nuts. -8 [optional]
Green chilly. -6
Water. - 2 cup
Hing powder. -1tsp
Salt. -to taste
Curry leaves. -1 spring
Coconut oil. -1tbsp
Instructions:-
Grate one big Coconut and grind the grated Coconut in a blender to extract the First fresh thick Coconut milk [about 1cup]. Keep aside the First thick Coconut milk in a bowl..
Again grind the same Coconut grating adding required Water to extract the Second thin Coconut milk [about 2 or 3 cup].Keep aside the Second thin Coconut milk.
Remove the outer skin of Pumpkin, Ash gourd, Potato and Colocasia root .Wash them seperately and chop them into medium size pieces.Keep aside.
.
Soak Cashew nuts in hot boiling water for 10 minutes and let it soak in hot water for 1 hour to make the Cashew nuts soft and tender. Drain the water and keep aside.[optional]
Wash and half slit Green chillies lengthwise and keep aside.
Method :-
In a cooking vessel add the extracted Second thin Coconut milk.
Add in all the vegetables [chopped Ash gourd pieces, Pumpkin pieces, chopped Colocasia roots, chopped Potatoes] and half slit Green chillies respectively and cook the vegetables in Second thin Coconut milk.
Add the soaked and boiled Cashew nuts and cook along with the vegetables.[optional]
Add 2 cup of Water if required and boil and cook the vegetables till soft and well cooked.
Add required Salt and mix well and boil for 2 minutes on low flame.
When the vegetables are cooked well, add the extracted First fresh and thick Coconut Milk.Mix well and boil on low flame for a second and switch off the flame. Do not boil too much after adding First thick Coconut milk. [No need to boil the Curry after adding the First fresh thick Coconut Milk].
Add 1tsp Hing powder into the curry and mix everything well.
Add 1 spring fresh Curry leaves into the curry and mix well.
Lastly pour 1tbsp fresh raw Coconut oil over the Curry.No seasoning is needed to this Curry.
A very tasty and delicious Valaval / mixed vegetable curry cooked in coconut milk is ready to serve with rice.
Note:-
You can add ready made Coconut milk powder instead of adding extracted Fresh thick Coconut milk in this dish.Dilute the ready made Coconut milk powder adding little water without any lumps and make a thick Coconut milk. First cook the mixed vegetables in required water adding required Salt till soft and then add the diluted thick Coconut milk at the end.A yummy VALVAL is ready to serve as a side dish with hot steaming Rice.
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