Valval

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 :)

Ingredients:

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
Salt
Oil

Water: enough to just cover the potato slices while cooking

Asafoetida (as per taste)

Method:

• 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.

HAPPY VISHU TO ALL OF YOU !!

I am posting the legend and ritual behind celebrating this auspicious day which I found on this link :
http://spirituality.indiatimes.com/articleshow/1734400020.cms

Keralites celebrate their New Year on the first day of the Malayalam month of Medam according to the Kollam calendar. This usually falls on 14 April. A festival of gaiety and renewal, this day is celebrated with great fun in Kerala.

The Kollam era is said to have begun on the day Parashurama, the sixth incarnation of Vishnu, created Kerala by making the waters of the Arabian Sea recede. Parashurama had vowed to exterminate the Kshatriya caste from the face of the earth. In keeping with this oath, he went to war with Rama, who was a Kshatriya.

During the battle, he realised that Rama was none other than the seventh incarnation of Vishnu. He realised that the purpose of his own life had come to an end and decided to spend the rest of his life in meditation. For this, he wanted a place where he could meditate in total peace. The gods granted him a boon according to which, he was to throw his battle axe into the sea and land would rise along the distance it covered. This is how Kerala was created.

Ritual:

The main ritual on this day is Vishukkani and Vishu Kaineettam . It is believed that the first objects which one sees on the morning of Vishu determine the prosperity experienced in the coming year.

As a result, people make it a point to see all the auspicious things as soon as they wake up. This is called Vishukkani . A special ritual arrangement of auspicious articles like rice grains, fresh linen, golden cucumber, betel leaves, arecanut, metal mirror, yellow flowers, a holy text and coins is made in a bell metal vessel called uruli . A bell metal lamp called nilavilakku is lighted near it.

When the day begins, people behold this ritualistic arrangement. A puja is performed and sweets offered to the gods. Older members of the family give kaineettam (token amount of money) to the youngsters, as part of the celebrations. The Kanippoo (flower of cassia) is considered especially auspicious for both the kani and puja on this day.

Hope you all have a vishu filled with happiness and blessing from the lord !!