4 min read
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Konkani Valval Recipe is a traditional GSB mixed vegetable coconut stew made with fresh coconut milk, vegetables, green chillies and asafoetida. This Konkani Valval Recipe shows you how to make this creamy, thick and flavourful coconut vegetable curry step by step.
Valval is a much-loved dish in Goud Saraswat Brahmin (GSB) Konkani cuisine and is especially enjoyed as part of traditional festive and vegetarian meals. In this recipe, we use elephant foot yam (suran), pumpkin, ash gourd, cowpeas, ivy gourd (tendli), potato and optional cashews. The combination gives the curry a beautiful variety of textures while fresh coconut milk creates its creamy consistency.
The key to this authentic GSB valval recipe is the asafoetida and the way the coconut milk is cooked. I also show you how to extract thick and thin coconut milk from fresh coconut, pressure cook the vegetables without overcooking them, make the flour slurry for the right consistency, and prevent coconut milk from curdling.
You will also learn an easy way to make valval curry at home, including a useful substitute for ash gourd and a cashew-based alternative if you do not want to use all-purpose flour.
This vegetable valval is traditionally served with rice and dalithoy, making it a comforting Konkani lunch combination. It is also a wonderful addition to a satvik, no onion and no garlic meal.
Whether you know it as amchigele valval recipe, GSB valval randayi, valval sabji recipe, valval maduva vidhana, or a Konkani coconut milk vegetable stew, I hope this detailed recipe helps you make it confidently at home.
If you try this recipe, tell me in the comments which vegetables and tempering you use. Subscribe to Amchi Vasari for more traditional Konkani and GSB recipes, food traditions and recipes from coastal Karnataka.
⭐️ Watch Dalithoy Next – https://youtu.be/ZPiNqLSOCPs
Ingredients:
Vegetable Base:
• Elephant Foot Yam (Suran) – 3/4 cup (cut into triangles)
• Red Pumpkin – 1 cup (cut into triangles)
• Ash Gourd (Kuvale / White Pumpkin) – 1 cup (cut into triangles; sub: Mangalore cucumber)
• Cowpeas (Alsande) – 1/2 cup (cut into long pieces)
• Ivy Gourd (Tendli) – 1/4 cup (round slices)
• Potato – 1/2 cup (cut into triangles)
• Green Chillies – 2 (mild, slit)
• Cashew Nuts – 10 (optional)
• Salt – 1 tbsp
• Water for pressure cooking – 1 cup (200 ml)
Coconut Milk:
• Fresh Grated Coconut – 1 cup (approx. 1/2 fresh coconut)
• Water for extraction – 2 cups total (1 cup for thick extract, 1 cup for thin extract)
Aromatics & Thickener:
• Rock Asafoetida (Hing) – 1 small button-sized piece (dissolved in 2 tbsp water)
• Thickener – 1 tbsp all-purpose flour (maida) mixed with water into a slurry (Alternative: paste of 8–10 soaked cashews)
Tempering Options:
• Style A: 1 tsp coconut oil, 1 tsp cumin seeds, 1 sprig curry leaves
• Style B: 1 tsp coconut oil, 1/4 tsp asafoetida powder
👩🍳 STEP-BY-STEP INSTRUCTIONS:
Soak the Hing: Dissolve the button-sized rock hing in 2 tbsp warm water.
Layer the Cooker: Place cashews, yam, cowpeas, and ivy gourd at the bottom. Add 1 cup water, then layer potatoes, pumpkin, and ash gourd on top. Add 1 tbsp salt.
Pressure Cook: Cook on high flame for 2 whistles; let pressure release naturally.
Extract Coconut Milk: Blend 1 cup grated coconut with 1 cup water in two cycles to extract thick milk. Blend residue with another 1 cup water to extract thin milk.
Simmer Thin Milk: Heat thin coconut milk with slit green chillies on low flame. Stir continuously to prevent curdling.
Combine: Gently fold in cooked vegetables with their stock and the dissolved hing water using a spatula.
Add Thick Milk: Pour in thick coconut milk, stirring gently on low flame until simmering.
Thicken: Stir in the flour slurry (or cashew paste) and simmer uncovered for 5 minutes until creamy.
Temper: Heat coconut oil, crackle cumin seeds with curry leaves (Style A) or bloom hing powder (Style B), and pour over the hot stew.
Serve hot with steamed rice and dalithoy!
⭐️Watch more konkani recipes here:
Chapters:
00:00 – How to Make Authentic Konkani Valval
00:08 – Soaking Hing & Prepping Vegetables
01:10 – Pressure Cooking Vegetables in Layers
01:46 – How to Extract Fresh Coconut Milk
02:46 – Simmering Thin Coconut Milk & Chillies
03:06 – Maida Slurry & Cashew Thickener Tips
03:32 – Combining Vegetables, Hing & Coconut Milk
04:08 – Thickening to Perfect Consistency
04:38 – Traditional Tempering Styles & Serving
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