Valval or Yogiratna is a traditional Amchi dish prepared on festive ocassions. A blend of a variety of vegetables which are dunked in coconut milk, it can be made either by seasoning or without it. Both taste equally good as one has the flavour of the seasoning of jeera and curry leaves and the other is drizzled with hing and coconut oil. Posting one today without the seasoning.
100 gms each of the following vegetables:
- Runner beans
- 10 green chillies slit
- 1 Coconut
- 15 Cashewnuts halved
- 1 tsp Hing/asafoetida
- 2 tbsps Coconut oil
Boil all the vegetables except pumpkin together with a little salt and slit green chillies in an open pan. When the vegetables are almost done add the pumpkin and boil well for a couple of minutes. Pressure cook the cashews with a little salt. Add them to the cooked vegetables Extract milk of one coconut by grinding the coconut to a fine paste with water and extracting the milk a couple of times. Add it to the boiled vegetables. Alternatively you can use the readily available coconut milk. Boil the Valval well. Drizzle with Hing and Coconut oil.
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