ValVal

ValVal

Valval has been a favourite at my parents and also my in-laws place. A true delight with many elders in my family and also a good way to feed vegetables to kids. The Goodness of vegetable adds to the taste , flavour and colour to the otherwise off-white colour of coconut milk which forms the baise for the thin gravy dish. Valval has almost all vegtable except a few to its credit so its undoubtedly  very healthy too. A simple tasty treat , which can be prepaired on festive occassions as well , because its made without the use of Onions and garlis . Generally left over of fresh vegetables as is availabe is used to make this dish. Do try it out when u have lots of vegetables on hand in little quanties. The Addition of Cashewnut is very typical to this recepie too. 

 

Ingredients:-  

1. 1 potato ,washed, Pealed n cut into dice
2. 1 carrot ,washed, pealed n cut into dice
3. half manglore cucumber(magge/Saute kai) pealed n chopped
4. 1/4 of an Ashgourd and pumpkin, pealed n cut into big cubes
5. 1/2 cup cubed yam(suran)
6. 1/2 cup tenter cashew halved
7. half cup string beans , cleaned n cut into one inch pieces
8. few strings of french beans cut into small pieces.
9. 1green chilli slit
10. Salt to taste
11. 1 spoon oil
12. 1 can coconut milk (tined) or 2 cups thick coconut milk from ready to use powder( alternatively use freshly made coconut milk)

For seasoning:-

1. 1/2 teaspoon Mustard seeds
2. 1/2 teaspoon jeera
3. 2 red chillies whole
4. few springs of curry leaves

 

Method:-

1. Pressure cook ingredients from 1-9 in a cooker until 3 whistles and 5 mins slow.
2. Heat 1 spoon oil add the seasoning ingredients one by one and let it splutter.
3. Now add the vegetables and salt.
4. Give it a quick mix and add the coconut milk .
5. Keep on flame for just 1 min till it gets warm and remove from flame( not to boil too much once the coconut milk is added .
6. Serve hot with steamed rice and relish.