AuthorSrinivas Acharya
DifficultyIntermediate

Valval is a popular Konkani dish that is made of a variety of fresh vegetables and fresh coconut milk. It is a vegan recipe.
You can use packed coconut milk, or can prepare coconut milk at home.
The dish does not contain any onion or garlic.

Yields4 Servings
Prep Time20 minsCook Time25 minsTotal Time45 mins
Preparation
Tempering
Preparation of coconut milk
1

Grate 1 cup of fresh coconut.
Add the grated coconut along with a half a cup of water in a mixer.
Grind it to a fine paste.

2

Pour this in a strainer or thin muslin/cotton cloth and squeeze to extract the thick coconut milk. This is the first extract that is thick.
Grind this squeezed coconut again with some water in a mixer.
Now extract the thin milk.
Keep the thick milk & thin milk in separate cups.

Maida paste
3

Add 1 tbsp of maida in a bowl with little water. Mix this properly so that it should be lump-free.

Cooking
4

Add hard vegetable first like ash gourd, cucumber and green peas, cook for 5 mins on high flame as it takes more time to cook.

5

Next, add vegetable carrot and beans, cook for 5 mins on high flame.

6

Add vegetable red pumpkin & tendli, cook for 5 mins on high flame.

7

Add cashews and keep cooking on high flame.

8

Add green chillies and keep cooking.

9

Once all vegetables are properly cooked, add maida mixture, keep cooking on medium flame.

10

Add the thin coconut milk and cook on a medium flame for 2 mins until it is blended well with vegetables.

11

Now add the thick coconut milk. Boil for 2 mins and turn off the flame.
Do not overcook after adding the coconut milk.

Tempering
12

Heat 2 tsp of coconut oil.
Add 1/2 tsp of mustard seeds and 1/2 tsp of jeera.
Once the mustard start spluttering, add curry leaves.

13

Add this tempering to curry. Yummy delicious Valval is ready to serve with rice, shavige.

Ingredients

Preparation
Tempering

Directions

Preparation of coconut milk
1

Grate 1 cup of fresh coconut.
Add the grated coconut along with a half a cup of water in a mixer.
Grind it to a fine paste.

2

Pour this in a strainer or thin muslin/cotton cloth and squeeze to extract the thick coconut milk. This is the first extract that is thick.
Grind this squeezed coconut again with some water in a mixer.
Now extract the thin milk.
Keep the thick milk & thin milk in separate cups.

Maida paste
3

Add 1 tbsp of maida in a bowl with little water. Mix this properly so that it should be lump-free.

Cooking
4

Add hard vegetable first like ash gourd, cucumber and green peas, cook for 5 mins on high flame as it takes more time to cook.

5

Next, add vegetable carrot and beans, cook for 5 mins on high flame.

6

Add vegetable red pumpkin & tendli, cook for 5 mins on high flame.

7

Add cashews and keep cooking on high flame.

8

Add green chillies and keep cooking.

9

Once all vegetables are properly cooked, add maida mixture, keep cooking on medium flame.

10

Add the thin coconut milk and cook on a medium flame for 2 mins until it is blended well with vegetables.

11

Now add the thick coconut milk. Boil for 2 mins and turn off the flame.
Do not overcook after adding the coconut milk.

Tempering
12

Heat 2 tsp of coconut oil.
Add 1/2 tsp of mustard seeds and 1/2 tsp of jeera.
Once the mustard start spluttering, add curry leaves.

13

Add this tempering to curry. Yummy delicious Valval is ready to serve with rice, shavige.

Notes

Valval | Vegetable dish with coconut milk | Kokani dish | Udupi recipe