"Valval-2 Assorted Veggies cooked in Coconut Milk" ... for a change prepared our very own valval, a dish from GSB Konkani Saraswat Cuisine with a twist by adding beetroot along with other veggies … the inclusion of beetroot not only imparts a lovely shade of pink but also gives a lovely taste … do try it, tastes delicious served during meals with rice along with other dishes … Yummilicious ....
** "Valval" is a traditional dish from GSB Konkani Saraswat Cuisine prepared by cooking vegetables in coconut milk. Here the coconut milk is obtained from grinding freshly grated coconut and then sieving it, though you can also use the readily available ones these days. This dish is semi sweet and is usually prepared during special occasions be it a marriage or festive days. This is closer to stew a dish prepared in southernmost parts of the country with a minute difference in preparation methods.
** Usually veggies like red pumpkin, ridge gourd, long yard beans, cashew nuts (tender or sun- dried), potatoes, sweet potatoes, gherkins etc. are the most commonly used veggies for preparation of Valval, I just tweaked a little bit and added on beetroot. I love making variations and a few years back I had also prepared it with inclusion of carrots, they all taste lovely. I have already shared the traditional dish before to which I will share a link along with a common link to valval at the end of this recipe.
** As I mentioned the veggie added depends upon availability and personal choice, however, add those veggies that are either sweet or bland in taste as in my opinion veggies like brinjal, may not go well in it. This dish can be relished as it is or with rice though usually it is served as side dish with others. The dish not very spicy as only green chillies are added to bring in spice level and is thickened by thickening agent such as rice flour, maida or cornflour as per individual choice, do try it, tastes awesome.
* Here is my recipe for "Valval-2 Assorted Veggies cooked in Coconut Milk" ... my Style, try it, tastes awesome ....
** Ingredients :
Coconut Milk/ Narla Rosu/ Nariyal Doodh : 1 cup thick milk + 2-3 cups thin milk.
Green Chilly/ Tarni Mirsanga/ Hari Mirchi : 5-6
Cashew Nuts/ Kajjubi/ Kaju : ½ cup
Salt/ Namak/ Meeta : to taste
** Veggies Included :
Beetroot : 2 cups
Red Pumpkin/ Dudde/ Laal Bhopla : 2 cups
Gherkins/ Ivy Gourd/ Tendle/ Tondli : 1 cup
** To thicken the Curry :
Corn Flour or Maida (APF) or Wheat Flour (Atta) : 2-3 tblsp (as required)
** For Tempering/ Pannaka/ Tadka :
Coconut Oil/ Narlel Tela/ Nariyal Tel : 2 tblsp
Mustard Seeds/ Rai/ Sasam : 1 tsp
Jeera/ Cumin Seeds : 1 tsp
Curry Leaves/ Kadipatta/ Karbevu : 10-12 fresh ones.
** Note : I am sharing a link at the bottom of this recipe for preparation method of "Coconut Milk/ Narla Rosu/ Nariyal Doodh" which includes all the details. You may browse through the same for preparing it and I do endorse addition of freshly prepared coconut milk for this recipe for best results. However, I would also like to mention that unlike olden days now we get good quality ready to use coconut milk in tetra packs which falls useful cutting down excess work load. I use any depending upon time availability; you may follow the same too. Here I have used freshly prepared coconut milk.
** To prepare the Veggies : Peel of the outer skin of Beetroot and cut them one inch side cubes and keep it aside ready. Slice off the outer skin and remove the inner seeds of pumpkin/ dudde along with the fleshy portion sticking to it. Cut the edible fleshy portion into one inch side cubes and keep it also ready aside. Wash well to remove any dirt from the gherkins/ tendle, slice off both edge side portion and then cut them into 4 pieces lengthwise and keep these too ready aside.
** Addition of cashew nuts is optional, but it is always added though at times I do skip it. You need to soak it in hot water for 2 hours, peel off the outer skin if using fresh tender cashews. If using sun- dried ones then it needs to be pressure cooked.
** Add the cashew nuts and beetroot pieces into a pressure cooker pan along with some water and pressure cook to 1-2 whistles, let the pressure fall on its own and when able to open the lid, do so and keep it aside ready.
** In a large stainless steel vessel bring one cup of water to boil, add the gherkins/ tendle pieces and cook on medium heat until 50% done. Add pumpkin/ dudde pieces along with thin coconut milk/ diluted coconut milk and bring to a boil. Add green chillies cut lengthwise (+/- as per individual taste) and continue to cooking on medium heat stirring well in between until veggies are cooked and done.
** Add in the pressure cooked beetroot and cashew nuts along with thick coconut milk and salt to taste and mix well. Continue cooking on medium heat until thoroughly cooked and you see bubbles appearing on the surface of curry.
** Note : Avoid adding all the veggies together for cooking as each of their cooking time differs, the very reason why they are added as mentioned above one at time. Do not overcook the veggies lest it turns mushy. Also avoid cooking much after adding the thick coconut milk and thickening agent is added.
** To thicken the Curry : Mix Corn Flour or Maida (APF) or Wheat Flour (Atta) in ½ cup of normal room temperature water and prepare a slurry/ thin paste. Do not add hot water or excess water while preparing the slurry, as it will curdle. As mentioned, please add ANYONE of the above mentioned only. I always use corn flour for thickening any dishes as it gives wonderful results always.
** Note : You can add any of the mentioned items and prepare a slurry to thicken the curry, traditionally Maida (APF) was used in olden days, some still use the same in home town till date. However with changing times for health reasons many have begun to use Atta/ Wheat Flour. I always prefer using cornflour
** Lower the heat to minimum of the cooking veggies and then add the prepared slurry to the simmering vegetables and gently keep stirring to avoid it sticking to the bottom. The curry will start thickening in 2-3 minutes, so do not leave unattended. Check consistency of the curry and if you find it too thick, add in some water and mix well Continue cooking for another 5 minutes and when you see bubbles on the surface of the curry, remove from heat and keep it aside covered while we prepare tempering.
** For Tempering/ Pannaka/ Tadka : Heat coconut oil (you can use any edible oil) in a small kadai, when hot add mustard seeds, when it begins to splutter add jeera, fry for a few seconds, add fresh curry leaves and continue to fry for a few seconds. Remove and pour over the ValVal/ Curry and mix well. Cover and keep it aside to rest for 15-20 minutes for the flavors to be infused well into curry.
** Note : Addition of thickening agents always tend to thicken the curry on resting. So, just before serving, mix the curry well for 2-3 minutes to level the consistency and if still find it too thick, then add some hot water mix well for another minute or two. Check and add salt to taste if necessary and its ready to be served.
** "Valval-2 Assorted Veggies cooked in Coconut Milk" Is done and ready to be served. Always serve it hot as a side dish during meals along with other dishes. Valval is usually served along with rice and other dished during meals in our community, however if desired you can serve it along with jeera rice or any mildly spiced rice dishes too, it tastes wonderful. My hubby loves to relish it as it is like a hot beverage/ soup for dinner. In any case serve it always prepared fresh for best results as it loses on taste if done otherwise. Though you can refrigerate it for a day, I would not recommend it.
** Note : Valval is a dish usually prepared on festive occasions in GSB Konkani Saraswat Community, however beetroot is not added in the traditional recipe. Addition of beetroot is my tweak which I must mention tasted great. I have always loved to make my own adaption’s to our own amchi dishes while keeping to the basics and almost all my experiments have turned successful. If desired you can prepare this dish on any special occasion or on normal days too, after all there is no hard and fast rules when it comes to cooking food as the priority of family is of utmost importance to us.
** I would like to repeat that this curry does not remain good if kept aside for hours at room temperature coz. of addition of coconut milk which may turn the dish rancid. Therefore, in case you need to serve it later keep it in fridge and then heat thoroughly stirring in between for even cooking before serving. Having said that, I do not recommend storing the dish even in fridge for more than few hours, as it tastes best served within a few hours of preparing, so do be careful and prepared required quantity. Do check out via. the common link shared below for the traditional recipe too, it tastes great.
** Sharing link below to “Method of preparing fresh homemade Coconut Milk/ Narlache Rosu/ Nariyal Doodh”, though browse through if required.
** For more “ValVal” recipes, please browse through the link shared below …
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