Vegetable Curry with Coconut Milk | Konkani Valval Recipe

5 from 3 votes

Vegetable Curry with Coconut Milk | Konkani Valval 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. Vegetables in coconut milk is a vegan, gluten-free, and no onion no garlic recipe.

Prep Time10

Cook Time20

Total Time30

Course: Dinner, Lunch

Cuisine: Indian

Diet: Gluten Free, Vegan, Vegetarian

Servings:

Calories: 257kcal

Author: Kushi

Equipment

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