Tuesday, April 17, 2007


Valval ready:)
Ingredients used in valval

Valval in konkani is referred to "stew". I always remember our temple festival in kerala, especially the feast which would have valval, chonne ghassi, ambat, thoy, mango or lemon pickle, pappad, rasam, rice....and some other items too....mmmm my mouth is just watering when I even think about it. Valval is usually prepared with coconut milk, potato, mande (konkani word) ( dont know by what name it is called in english) , green chilli . I hope you enjoy making this recipe because I enjoyed having the dish along with hot steamed rice and cabbage ukkeri. Here is the recipe:

I used the readymade coconut milk available in the stores for making valval and the vegetables used were only potato and onion along with green chilli, but its more than enough to enjoy a meal :)


Potato: 1 cut in round slices
Coconut milk: 1 whole can
Onion: 1 cut lengthwise
Green chillie: 4-5 slit in middle
Mustard seeds: 2 teaspoons
Cumin seeds: 3 teaspoons
Curry leaves: 4 or 5
Tamarind pulp or small piece of tamarind ball soaked in warm water: 4 tablespoons
Water: enough to just cover the potato slices while cooking
Asafoetida (as per taste)
  • In a pan heat 3 tablespoons of oil, and add mustard seeds, cumin seeds, curry leaves, and green chilli. Wait for the mustard seed to splutter.
  • Add the onions and saute until its raw flavor is gone
  • Then add water (just have an estimate of how much is needed to just cover the potato slices which are not yet added) Maybe 2 cups
  • Cover the vessel and turn the heat to high.
  • Wait until the water boils. Then add the potato slices and cover again until the water boils again.
  • Then add the tamarind pulp and stir uniformly. Cover vessel and bring it to a boil again.
  • This time add coconut milk, and salt and stir uniformly , cover the vessel and lower the heat to medium.
  • Let it cook for 2 more minutes
  • Turn off heat. Add hing (asafoetida) and stir uniformly again. Cover the vessel for sustaining the flavor and aroma.
  • Serve it along with rice, or idiyappam

Cabbage ukkeri

Cabbage is a good source of fibre. Its important to have similar veggies for good bowel movement :) ......I have yet to try making different dishes using cabbage, but let me start with the basic cabbage "ukkeri" or cabbage "sabji" . Its easy to make like any other sabji, .....just cut into small pieces and add the tadka (1 teaspoon oil, mustard seeds, green chilli slit in the middle) and then add cabbage after the mustard seeds splutter. Reduce fire. Do not add water as the water content in the cabbage is sufficient to cook the cabbage. Add salt. Lower the fire to medium. Cover the vessel and let it cook until cabbage becomes tender.
My friend ramya said that she adds coconut gratings and lemon juice at the end. I suggest you can also try that as it would impart a different flavor.

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