Thursday, February 7, 2008

Val Val - A typical Mangalorean dish

Val Val - Are you thinking what a name for a dish! Well, i frankly don't know why they call it like that, but trust me its a super tasty dish & you can just eat it by itself.....Its very easy to prepare & a sure item on the menu for festivals & usually a must for konkani weddings.

In this dish we use vegetables - that are very specific (as far as i know) & we use Raw Cashew, called as BIBOO (in Konkani). Its the outer nut from the cashew fruit, that is dried & packed with the skin. We soak it in water & peel the skin & then use it. Instead of Biboo you can substitute regular cashews too.
Biboo is something as far as i know not available here in US. Its more in Mangalore / Bangalore / Kerela / Bombay where you will find it.

Here's recipe for Valval...


Pumpkin (Orange one)- 1 medium piece
Sweet Potato - 2
Potato - 1
Tindora - 1/4 pound
Biboo ( Raw Cashew) - 1cup
Coconut milk - 1 can
Green chillies- 12no
Ghee - 2 tsp
Jeera - 1/2 tsp
Curry leaves - few
Salt - to taste
Rice flour - 2 tsp


1. Soak the biboo for 2-3 hours in hot water. If using regular cashews - no need to soak.

2. Peel the biboo & pressure cook for just 1 whistle. Raw cashews too pressure cook.

3. Cut all veg into 1 " long pieces length wise & put in a pan. Now add to the half can of coconut milk & water - just enough to cover veg. Add in slit green chillies & cover & cook.

4. The veg will get cooked & when almost done, add in the biboo/ cashews, salt & stir all well.

5. Now add the rest of the coconut milk & slowly bring to a boil. Once it boils if you want to thincken the gravy just take the rice flour & mix it with little water & make a paste & pour it into the dish & stir well. Bring to a boil again.

6. Season with ghee, jeera & curry leaves.....Serve hot.

You can just eat it by itself. It goes well with any spicy curry too.


Prema Sundar said...

A very different and new dish for me. I have not come across this anywhere. looks very nice.

Asha said...

I think Ashwini or somebody blogged about Val Val long time ago, looks delicious.
You are right about raw Cashew, hard to get them here. We used to collect Cashew in Summer in the estates, burn the the outer case, smash and used to eat the cashewnuts inside.Nothing tastes better that!!:))

Seema said...

Prema - Thanks! Ita a typical Mangalorean cuisine, i dont think you will find this dish anywhere else.. ofcourse there r other dishes cooked in coconut milk..

Asha - I did not know of anyone else blogging this. Thats great someone did :-)
Oh! I love those roasted cashews.. they taste so yum.. specially roasted in charcoal ones :-)

Dhivya said...

hey seema,,never heared abt this one..different and new recipe...looks yummy..

Red Chillies said...

Seema, I have to admit it, I was not aware that Val val was made of Kuvale. I agree about Bibbo, not avialable anywhere here.
Please amgele ghara yo ani jevan kari, but don't forget to bring Valval :-))

Pravs said...

so different a dish. looks good.

Uma said...

Wow, there are a lot of good recipes to explore out there. Thanks for introducing another yummy recipe.

Meera said...

Wonderful, Seema. I had eaten this looooong back. So brought back nice memories. My grandma used to make this valval - SK speciality pretty much similar to what you have described and the second one was "Valvalayn" though names sounds similar it was different made with jackfruit seeds. I dont even get jackfruit here, so getting jackfruit seeds is out of question! :-( So I will just survive on the memories!! Thanks for bringing them back!! :-)

Seema said...

Dhivya- Its more in Mangalore you'll here this dish. Try it out!

RC- Valval is made from Dudhi(Red Pumpkin)
Jevvna yetha ani randhayi hadtha :-)

Pravs - Thanks!

Uma - Every region in India has its own cuisine.. its so great, right! We learn new things everyday from all blogger friends we have!

Meera - Yes its a typical SK speciality, i fully afree. I have not heard of the second dish your talking about...If u find recipe somewhere - can u please send it to me, please.

Ramya's Mane Adige said...

Interesting! Had never heard of this dish before... Sounds delicious!

Richa said...

so many veg, must taste so good! learnt a new word too, biboo:)

TBC said...

What an interesting dish,Seema! I've never heard of this before.
Cashew nuts and coconut milk must make it nice and creamy...

Seema said...

Ramya - Thanks! Something new right?

Richa - Congrats on your first Konkani word :-)

TBC - Yes its a creamy dish.. very rich too, but yum!

Purnima said...

Seema,Valval is new to me!Was used to peeling Bibbaws for tendle-bibbya upkari..moms n my fave! I shall hunt for bibbaw here,if I get any lucky, my blog will hv 'authentic' post to brag about..the usual cashew misses out the flavour that bibbaw lends, isn't, loved your way of describing bibbaw!! I hv bookmarked this! tks for sharing!

KonkaniBlogger said...

I've heard of Val Val so many times, but guess never tasted it..Love Bibbo, my mom used to give a warning to stop eating, as they are said to be garam..Nice post Seema..

Laavanya said...

Well Well, what a unique combination of vegetables! I can see how tasty it must be. Very interesting Seema.

Meera said...

here's recipe for you seema -
valvalayn rhymes with sagalayn (got it?)
jackfruit seeds - pressure cook them and keep aside.
grind fresh coconut, byadgi chilies and tamarind.
put cooked jackfruit seeds in a pot. add masala. add water. it should not be too thin. add salt.
give tadka of smashed garlic.
may be like bendi. but dont know why it was called valvalayn.
also, this dish is supposed to be very very hot.
if u make it, do invite me!!!;-)
u know, as i am writing, i am wondering, if fresh chestnuts can be used instead of jackfruit seeds. may be? may be not? don't know. if i find them, i will make them and will let u know if that substitute was ok or not.

EC said...

Never heard of this before...sounds interesting

Sreepadma said...

This is a different one than what we have in cochin(Kerala). But this one looks more nutritious. will sure try this one.