Valval | Yogiratna | Konkani Curry
Valval, an amazingly delicious Konkani curry is easy, simple and super healthy.
Servings: 3 people
Ingredients
- 1/2 cup Mangalore Cucumber chopped
- 1/2 cup Ash gourd chopped
- 1/2 cup Ivy gourd (Tendly) chopped
- 1 cup Pumpkin chopped
- 1/2 cup Sweet potato chopped
- 2 tbsp Cashews
- 1 tbsp Maida flour
- 1 cup Coconut
- 3 nos. Green chillies
- 1 tsp Salt
To temper
- 2 tsp Oil
- 1/2 tsp Mustard seeds
- 1/2 tsp Cumin seeds
- Few Curry leaves
Instructions
- Initially add cubes of Mangalore cucumber, ash gourd and Ivygourd to the cooking pan. Add half a cup of water and cook covered. When these veggies cook halfway, include chopped pumpkin, sweet potato and cashews.
- Continue cooking till all the veggies are cooked soft. Meanwhile add maida flour and little water in a small bowl and mix together. It should be lump free.
- Next, take fresh coconut and half cup of water in a mixer. Grind together to fine paste. Pour over strainer and squeeze to extract thick coconut milk. Grind this squeezed coconut again with some water and extract thin coconut milk.
- Keep aside both coconut milk. Add some salt and slit green chillies to cooking veggies.
- When the veggies are perfectly cooked, add thin maida paste and mix well. Maida gives creamy and thick consistency. Next add thin coconut milk and cook for a few minutes.
- Finally add thick coconut milk and bring it to boil. Switch off once done. Heat a tempering pan with all the ingredients under 'to temper' list and when they sizzle pour over the curry.
- Creamy and coconut flavored valval is ready to be served with rice.
Notes
- Ensure all the veggies are evenly cooked. Add the slow cooking veggies prior to fast ones.
- Maida flour gives the creamy and thick consistency to curry. It binds the curry well. So do not skip adding it.
- After adding thick coconut milk, do not cook for long.