Valval-2 .....Our very own Amchi .......Valval With Beetroot, Pumpkin, Gherkins And Cashew Nuts ........ for a change I added beetroot and I simply love the light pink colour it added to the dish and the taste too ....... Yumz ....
Valval is a traditional GSB / Saraswat Konkani dish that is prepared cooking vegetables in coconut milk. The coconut milk is obtained from grinding freshly grated coconut and then sieving it. This dish is semi sweet and is usually prepared during special occasions be it a marriage or festive days. Certain vegetables like red pumpkin, ridge gourd, long yard beans, cashew nuts (tender or otherwise), potatoes, sweet potatoes, gherkins are the most commonly used veggies for preparation of Valval. This dish is similar to stew and can be enjoyed both as it is or with rice.
The dish however is not very spicy with only green chillies added in to spicy up the dish. The dish is thickened by thickening agent such as rice flour, maida or cornflour. However, do give this dish a try, you will like it. I have already posted Valval recipe normally cooked the traditional way yesterday, this one is a variation of the same. Here however I have used readily available coconut milk in the market but have added the method below for those who want to prepare it at home.
For Coconut Milk :
Method 1: grinding : Grate one large sized coconut. The gratings should be freshly taken. Grind to a smooth paste with luke warm water and sieve through a cloth. You will get a thick coconut milk. Keep this aside. Add the residue of the sieved coconut again into the grinder / mixer and further grind again with luke warm water to get some more coconut milk. This will be thinner than the previous one. Keep this separately aside. You should obtain about 1 cup of thick coconut milk and 3 cups of thinner coconut milk.
Method 2 : Coconut milk is available readily in tetra packs now in market. In olden days it was not so, so the tedious method of obtaining milk after grinding the coconut had to be done. I have shown the method in my previous post Valval-1. During preparation of valval with beetroots I have used the readily available coconut milk from Dabur and it is equally good.
Peel the outer skin of one large sized beetroot and cut them into 4 pieces lengthwise. Then slice them into 1/3 inch thickness quarters. Wash and pressure cook the beetroot adding one cup of water to one whistle. Remove, cool and keep aside.
Cut the edges of both sides of 250 gms of gherkins and cut them into 4 pieces lengthwise. Add this along with one cup of cashew nuts and pressure cook adding one cup of water to one whistle. Remove and keep aside.
Remove the center seed part and the outer thick skin of the 250 gms of yellow pumpkin and cut them also into medium sized cubes. Similarly cut any other vegetables you are going to use in the same manner.
Now wash and add the Pumpkin in a thick bottomed vessel along with one cup of water and bring to boil, lower the heat and cook till 70 % done.
Now add in the cooked gherkins and cashew nuts and mix well. Add 200ml of coconut milk (I used Dabur Homemade) and another cup of water, slit 5-8 spicy green chillies (Plus or minus as per individual taste), salt to taste and mix well. Bring to a boil. Now lower the heat and let simmer.
Meanwhile, mix 2 tablespoons of cornflour with half cup of water to a smooth mixture without any lumps. Add this to the simmering vegetables and mix well. Keep the heat low. The Valval will start thickening up. Keep mixing till it has thickened well. If too thick you can add in some water.
Lastly add strained cooked beetroot pieces and mix well. Remove from fire. (Beetroot imparts a lot of red colour so I have strained the water in which it was cooked and added the pieces towards the end to get light pink colour only.
For Tempering : Heat 1 tablespoon of oil in a small kadai, add 1 tsp of jeera and let cook for a while then add in 1 teaspoon of mustard seeds and 10-12 curry leaves. Fry for a few minutes till the mustard seeds splutter, then pour this over the curry. Remove from fire and cover with a tight lid and keep aside for 15-20 minutes for the flavours to seep in. Serve Valval in bowl as a soup or a side dish or you can serve it with rice / jeera rice too.
** For the Valval-1 Recipe the traditional method, please follow the link given below ….