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    Home » Konkani Recipes

    Vegetable Curry with Coconut Milk | Konkani Valval

    Published: Oct 8, 2015 · Modified: Jul 20, 2023 by Kushi · This post may contain affiliate links.

    Jump to Recipe Print Recipe

    Vegetable Curry with Coconut Milk, popularly known as valval, is a Konkani dish from Mangalore prepared using a mixture of seasonal vegetables and coconut milk. This tastes best when served with steamed rice and konkani dalithoy.

    Bowl of healthy and easy Indian vegetable curry with coconut milk (Konkani valval recipe).

    Jump to:
    • About the recipe
    • Valval vs. Vegetable Stew
    • Ingredients
    • Step-by-step instructions
    • Tips
    • Recipe FAQs
    • More Coconut Milk based recipes
    • Recipe card
    • User Reviews

    About the recipe

    Valval is a simple and easy-to-make recipe from Konkani cuisine where the mixture of seasonal vegetables is cooked in coconut milk, and then basic tempering is added. The final outcome is an aromatic curry with combined flavors from the sweetness of coconut milk and a mixture of veggies.

    This vegetable dish is vegan, gluten-free, and has no onion and no garlic. Thus it is popularly prepared during the gowri ganesh chaturthi festival and Navratri vrat days.

    Valval vs. Vegetable Stew

    1. Valval and Vegetable stew are both popular South Indian coconut milk-based curries with few differences.
    2. Valval is a Konkani Managlorean-style curry, while the vegetable stew is a Kerala-style curry.
    3. The type of vegetables that we add to the stew is different from that of Valval.
    4. Valval is prepared with minimal tempering, while whole garam masala spices are used to make vegetable stew.
    Bowl of healthy and best vegetarian curry with coconut milk (Konkani valval recipe).

    Ingredients

    To make this vegetable curry with coconut milk, you need seasonal vegetables, coconut milk, flour, and Indian standard tempering.

    Vegetables: This konkani dish tastes the best with more veggies you add. Some traditional vegetables that are added include pumpkin(dudde), sweet potato (kananaga), potato, ash gourd (gardudde), ivy gourd (tendle), Mangalore cucumber(magge), long beans (alsando), green beans, capsicum (donnemirsanga), Indian yam (surnu), raw banana (kele).

    Coconut milk: Fresh homemade coconut milk tastes the best. But you can even use the store-bought ones.

    Flour: It is used to make it thick and creamy. If you want to avoid flour completely, then blend the cashew with coconut milk and add it to the gravy.

    Tempering: Traditionally, coconut oil is used along with cumin seeds, mustard, curry leaves, and red chilies.

    See the recipe card below for a full list of ingredients and measurements.

    Step-by-step instructions

    Cut the vegetables

    • I have used pumpkin, potatoes, sweet potato, ivy gourd (tendle), carrot, pumpkin, yellow cucumber (magge), and capsicum in my recipe today.
    • Wash and chop the vegetables to the desired shape. I have chopped all the vegetables in cubes except the carrot, which is chopped into circles.
    vegan and gluten-free vegetable curry with coconut milk (Mangalorean valval recipe),

    How to make vegetables in coconut milk

    • Add the chopped pumpkin, sweet potato, potato, carrot, cashews, and water so that the vegetables are just covered, and bring it to a nice boil for about 5 minutes.
    • Add ivy gourd, yellow cucumber, green chilies, capsicum, and 1 ½ cups of coconut milk, and bring this again to a nice boil and cook on low flame until the vegetables become soft and are cooked through. We are adding vegetables that take a longer time to cook first.
    • Add all-purpose flour to the remaining coconut milk in a bowl and whisk to avoid lumps.
    • Add this to the gravy and salt to taste, bring it to a nice boil, and simmer for another 2 to 3 minutes. Keep stirring it to avoid it burning from the bottom.

    Make the tempering

    Heat oil in a pan. Add cumin seeds and mustard seeds. When they splutter, add the red chile and curry leaves. Switch off the flame. Add this tempering to the gravy.

    Serve valval or vegetable curry in coconut milk with dalitoy and steamed rice for a complete Konkani vegetarian meal.

    Tips

    • Flour is added so that the curry has a thick and creamy consistency, and it blends everything well. To skip flour, I sometimes grind 5 to 6 cashews with coconut milk to make a rich and thick paste and add it to the gravy. Make sure all the veggies are evenly cooked.
    • Leftovers can be stored in the refrigerator for two days—just reheat before serving. And believe me, this vegetable curry is one of them that tastes good the day after it is prepared as the flavor of vegetables gets infused with coconut milk.
    • Because of the addition of coconut milk, I would not recommend freezing this dish.
    • The heat in this vegetable curry with coconut milk comes from green chilies. Add based on how spicy you like the dish.

    Recipe FAQs

    Can I use canned coconut milk for the curry?

    Fresh coconut milk will give you the best and most authentic flavor. But if you are not able to make it at home canned thick coconut milk can be used to make any curry.

    Is vegetable curry in coconut milk spicy?

    You can adjust the spiciness of the dish based on the amount of green chilies you add.

    What can I serve with vegetable curry in coconut milk?

    The best combination would be with steamed rice for a complete vegetarian meal, But feel free to serve with any flatbreads like naan, roti, chapati.

    More Coconut Milk based recipes

    • ragi manni, finger millet custard, halbai, halwa, mangalorean manni, #ragirecipes #healthysweets
      RAGI MANNI | RAGI HALBAI | FINGER MILLET CUSTARD | MANGALOREAN MANNI
    • banana rasayana, balehannu rasayana, seekarane, hershale, easy healthy no bake banana dessert recipe
      Banana Rasayana | How to make Balehannu Rasayana
    • Easy traditional vegetable stew in a black pan served with appam.
      Vegetable Stew - Side dish for Appam, Dosa & Idiyappam
    • Easy Thai Mango sticky rice dessert on a black plate topped with salted coconut sauce and mung beans.
      Best Mango Sticky Rice - Popular Thai Dessert

    Did you like this recipe? Please leave a star ⭐️⭐️⭐️⭐️⭐️ rating below and/or a review in the comments section. You can also stay in touch with us through social media by following us on Pinterest, Facebook, Instagram, and Twitter.

    Recipe card

    Bowl of healthy and easy Indian vegetable curry with coconut milk (Konkani valval recipe).

    Vegetable Curry with Coconut Milk | Konkani Valval Recipe

    Kushi
    Vegetable Curry with Coconut Milk, popularly known as valval, is a Konkani dish from Mangalore prepared using a mixture of seasonal vegetables and coconut milk. This tastes best when served with steamed rice. Vegetables in coconut milk is a vegan, gluten-free, and no onion no garlic recipe.
    5 from 3 votes
    Print Recipe Pin Recipe
    Prep Time 10 minutes mins
    Cook Time 20 minutes mins
    Total Time 30 minutes mins
    Course Dinner, Lunch
    Cuisine Indian
    Servings 6
    Calories 257 kcal

    Equipment

    • Pot

    Ingredients
      

    6 cups Vegetables any combination of your choice from the list given below taste the best (Adjust the amount based on vegetables available)

    • Pumpkin dudde
    • Carrot
    • Capsicum bell peppers
    • Potatoes batato
    • Long beans alsando
    • Beans
    • Sweet Potatoes kananga
    • Ash gourd kuvale
    • Ivy gourd tendli
    • Mangalore cucumber magge
    • Raw banana kele
    • Indian yam surnu

    Other Ingredients

    • 10 to 15 Cashews, slit
    • 3 to 4 Green chilies, slit
    • 3 cups Coconut milk divided
    • 1 tablespoon All-purpose flour / Maida Use rice flour for the gluten-free version or read tips for alternative
    • Salt to taste

    Tempering

    • 1 tablespoon Coconut oil use any cooking oil, ghee or butter
    • 1 teaspoon Cumin seeds
    • 1 teaspoon Mustard seeds
    • 1 sprig Curry leaves
    • 2 Dried red chile

    Instructions
     

    Cut the vegetables

    • I have used pumpkin, potatoes, sweet potato, ivy gourd (tendle), carrot, pumpkin, yellow cucumber (magge), and capsicum in my recipe today.
      Pumpkin, Carrot, Capsicum, Potatoes, Sweet Potatoes, Ivy gourd, Mangalore cucumber
    • Wash and chop the vegetables to the desired shape. I have chopped all the vegetables in cubes except the carrot, which is chopped into circles.

    How to make vegetables in coconut milk?

    • Add the chopped pumpkin, sweet potato, potato, carrot, cashews, and water so that the vegetables are just covered, and bring it to a nice boil for about 5 minutes.
      10 to 15 Cashews, slit
    • Add ivy gourd, yellow cucumber, green chilies, capsicum, and 1 ½ cups of coconut milk, and bring this again to a nice boil and cook on low flame until the vegetables become soft and are cooked through. We are adding vegetables that take a longer time to cook first.
      3 to 4 Green chilies, slit, 3 cups Coconut milk
    • Add all-purpose flour to the remaining coconut milk in a bowl and whisk to avoid lumps.
      3 cups Coconut milk, 1 tablespoon All-purpose flour / Maida
    • Add this to the gravy and salt to taste, bring it to a nice boil, and simmer for another 2 to 3 minutes. Keep stirring it to avoid it burning from the bottom.
      Salt to taste

    Make the tempering

    • Heat oil in a pan. Add cumin seeds and mustard seeds. When they splutter, add the red chile and curry leaves. Switch off the flame. Add this tempering to the gravy.
      1 tablespoon Coconut oil, 1 teaspoon Cumin seeds, 1 teaspoon Mustard seeds, 1 sprig Curry leaves, 2 Dried red chile
    • Serve valval or vegetable curry in coconut milk with dalitoy and steamed rice for a complete Konkani vegetarian meal.

    Notes

    • Flour is added so that the curry has a thick and creamy consistency, and it blends everything well. To skip flour, I sometimes grind 5 to 6 cashews with coconut milk to make a rich and thick paste and add it to the gravy. Make sure all the veggies are evenly cooked.
    • Leftovers can be stored in the refrigerator for two days—just reheat before serving. And believe me, this vegetable curry is one of them that tastes good the day after it is prepared as the flavor of vegetables gets infused with coconut milk.
    • Because of the addition of coconut milk, I would not recommend freezing this dish.
    • The heat in this vegetable curry with coconut milk comes from green chilies. Add based on how spicy you like the dish.

    Nutrition

    Calories: 257kcalCarbohydrates: 6gProtein: 3gFat: 27gSaturated Fat: 23gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 1gSodium: 91mgPotassium: 260mgFiber: 1gSugar: 1gVitamin A: 27IUVitamin C: 11mgCalcium: 26mgIron: 4mg
    Tried this recipe?Let us know how it was!

    Note: We originally posted this recipe in Oct 2015. It has now been modified in July 2023 with Expert Chef Tips, FAQs, calories, Recipe Maker, Storage Instructions, etc.

    More The Best Konkani Recipes (Quick & Easy)

    • Patrode (Patrado in konkani) - Steamed taro rolls or colocasia rolls, alu vadi or patra.
      Patrode | Steamed Taro Rolls Recipe | Colocasia Rolls
    • Doodh Pak Recipe | Traditional Indian Rice Pudding Dessert | Rice Kheer Sweet.
      Doodh Pak Recipe | Indian Rice Pudding
    • Laayi Pitta Undo (Puffed Paddy Ladoo, Aralu Unde) - Janmashtami & Ganesh Chaturthi Sweet Recipe.
      Laayi Pitta Undo | Janmashtami & Ganesh Chaturthi Laddu
    • Sprouted Moong Usli | Mung Beans Sprouts Stir Fry | Green Gram Sundal - Indian Breakfast Recipe.
      Sprouted Moong Usli Recipe | Green Gram Sundal

    Reader Interactions

    Comments

    1. Jyothi - Currytrail.in

      December 05, 2015 at 2:30 am

      I love coconut based curries and this sure looks yummy

      Reply
      • Kushi

        December 07, 2015 at 9:42 pm

        Thank you Jyothi 🙂

        Reply
    2. Deepa - Veg Indian Cooking

      June 17, 2016 at 1:14 am

      Hi Kushi,
      This vegetable curry is loaded with full and flavors and looks so delicious!. Great share dear.

      Ps: Suggestion
      Valval, Avial Recipe in Konkani Style, Authentic Konkani Curry Recipe are some of the best suited names for this recipe and adding them in your recipe works great in search engines. And more so you'll get good quality and needy viewers for your blog post..
      Valval may not be known to all but
      Konkani curry or Konkani food searches give good traffic to your blog page..

      Reply
      • Kushi

        June 19, 2016 at 10:16 pm

        Thank you so much Deeepa for the suggestion 🙂 Will do that!

        Reply
    3. Soma Saharay

      June 29, 2016 at 4:00 am

      So much loving this... shall try...

      Reply
      • Kushi

        July 05, 2016 at 12:05 pm

        Thank you Soma 🙂

        Reply
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    5 from 3 votes (3 ratings without comment)

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    Hi, I'm Sridevi! I am a Software Engineer by qualification, a full-time Food Blogger by passion, a self-published Author, and a happy person two kids (monsters) ago.

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