Valval
A delicious soupy curry you can enjoy by itself or as a side dish to rice.
Servings Prep Time
5servings 90minutes
Cook Time Passive Time
10minutes 2hours
Servings Prep Time
5servings 90minutes
Cook Time Passive Time
10minutes 2hours
Ingredients
  • 350gm ash gourd(peeled)
  • 150gm pumpkin(peeled)
  • 50gm carrot(peeled)
  • 100gm potato(peeled)
  • 100gm raw nendran banana(peeled)
  • 150gm elephant foot yam(peeled)
  • 25gm fresh cowpea seeds
  • 25gm fresh cowpea beans
  • 35gm mild green chilies
  • 500ml thick coconut milk(to make coconut milk, see note)
  • 500ml thin coconut milk(to make coconut milk, see note)
  • 2sprigs curry leaves
  • 1gm asafoetida powder
  • 10gm corn flour(or rice flour)
  • 15gm salt
Instructions
To prepare:
  1. Dice the vegetables, except the chilies and the cowpea beans, to roughly 3 cm x 3 cm x 1 cm (1-inch x 1-inch x 1/3-inch) sized chunks.
  2. Transfer them into your pressure cooker.
  3. Tip in the cowpea seeds.
  4. Slit the green chilies lengthwise along one side and tip them in.
  5. Break the cowpea beans into 6 cm (2-inch) long pieces and put them in.
  6. Add the salt and the thin coconut milk. Put on the lid and set the cooker on high heat.
  7. As soon as you hear the first whistle, lower the heat and let cook for 5 minutes.
  8. Now switch off the heat and let cool till the steam subsides naturally.
To cook:
  1. Open the lid of the cooker and transfer the contents to a curry vessel or a soup pan.
  2. In a separate vessel, add the corn flour (or the rice flour) to the thick coconut milk and mix thoroughly. Pour it into the soup / curry.
  3. Pull the curry leaves off their sprigs and throw them in.
  4. Set the soup / curry vessel on high heat. Stir continuously.
  5. Soon, it will start to boil. The soup will thicken in 2 minutes.
  6. Now sprinkle the asafoetida powder, stir well and switch off the heat. Cover with a lid and let rest for at least 2 hours.
  7. Your delicious valval is now ready to enjoy! Serve warm. Bon appétit!
Recipe Notes
  1. If you wish to make your own fresh coconut milk, just grind 250 gm. of grated coconut using 500 ml. of water (in two batches if necessary) in the wet grind jar of your food processor for a few minutes. Use a large, stainless steel close-meshed strainer to sieve out the juice, while squeezing and pressing the pulp with your hands. Collect the thick coconut milk and set aside. Put the pomace (fibrous matter) in 500 ml. of water, mix well and strain again likewise to collect the thin coconut milk.
  2. If you are using canned coconut milk, you can make thin coconut milk by diluting the thick coconut milk with an equal quantity of water.
  3. Valval tastes even better the second day, but please take care to heat up the soup and keep covered with a lid. Warm up before serving.