Friday, March 18, 2011

Valval - Amchi Vegetable Stew


Valval is a Konkani version of Vegetable Stew. It’s white coloured coconut milk based gravy stands for its purity. By purity, I mean that there are no onion-ginger-garlic like the usual curries or no garam masala or any other spices. Its just veggies cooked in coconut milk and a light tempering! A bowl of Valval is simply a bowl of goodness, nevertheless tasty.

I was a very picky eater and would hunt for cashews only in this stew. So my Amma would at times prepare Valval with only cashews just for me. Hmmm… Now that I have become an Amma, I like my kids to have all veggies. (Do I hear someone saying "How mean!!") And I am no more a picky eater coz my kids learn by following me. (Being a parent actually makes one a better person. I have even begun brushing my teeth before sleeping just so that my kids do it too)

Well, Valval is generally prepared during festivals. My Annamma (Grandma) would sit and scrape atleast 25 coconuts on such days at a stretch. She sure is a super woman. She is the best grandma any child can have and the best MIL in this world too. About being the best MOM, I doubt??? Coz all her children call her Honnie (meaning Bhabi in Konkani) and she never corrected them. Strange isn’t it? It was her birthday this month and she just completed 82 years. I love you Annamma from the bottom of my heart and miss you so very badly.

Each household might have a different Valval recipe. The basic outline should be the same but the choice of veggies and tempering might vary. This recipe is my version:

Ingredients:
Pumpin – cut into cubes
Ash gourd – cut into cubes
Beans – cut into an inch long pieces
Carrot – cut into cubes
Cashew – a handful
All the veggies together should amount to about 2 cups

Coconut Milk - 1cup think milk and 1 cup thick milk– I used Maggi Coconut milk powder sachet
Green chillies – 1 or 2
Salt to taste

For tempering:
Ghee – 2 tsp
Cumin seeds – ½ tsp
Curry leaves – 10-12
Asafoetida – a pinch (optional)

Method:
  1. Cook all the veggies along with slit green chillies and salt in a pressure cooker or in a sauce pan. I added 2 tsps of coconut milk powder in the water. (Ideally veggies are cooked in thin coconut milk)
  2. Now Add the thick coconut milk (I mixed rest of the of the coconut milk powder with a little more than half cup water) and give it a boil. (Adjust salt if required)
  3. Heat ghee in a pan. Add cumin seeds. When they splutter, add asafetida and curry leaves. Pour the tempering over the prepared stew.
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4 comments:

  1. Valval looks super delicious and rich looking stew..Inviting.

    ReplyDelete
  2. I am yet to start brushing at nite.... and ya now we know why our moms ran behind us to eat some veggies.! anyways nice valval..
    ammaandbaby.blogspot.com/

    ReplyDelete
  3. I love valval it's so nutricious with all those vegs in it ..yum!

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  4. My grand mother is called honnie by her kids[my mom included],I think those days,all the younger siblings called her onnie and the kids followed suit.Can't blame them though,with so many things to take care of and so many kids too[my granny has 7!]they couldn't be bothered with these things.

    Valval looks delicious!!

    ReplyDelete

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