Comments on: Vegetables in coconut milk (Valval)

By: Seema

Seema — Thu, 29 Oct 2009 18:43:45 +0000

Hi Aarti,

Jaya V Shenoy’s book is also available in English. I have a copy with me. It’s available in major book stores in Karnataka. I’m not sure if it’s available outside India.

By: Aruna

Aruna — Sun, 27 Sep 2009 16:51:16 +0000

For Aarti Shenoy

“This book is out of circulation and publishers have stopped publishing this book”, these are the words of a book store Manager from Mangalore. You can check with someone from the older generation, if they have a copy. It is called Oota Upahara in Kannada and used to be avble in English and Kannada.

By: Shilpa

Shilpa — Sun, 27 Sep 2009 12:59:33 +0000

The one aayi had was in Kannada. I have no idea where it is available

By: Aarti Shenoy

Aarti Shenoy — Sun, 27 Sep 2009 10:12:58 +0000

Hiya…

what is the script of “amgele kaaNa jevaN” book ? Is it Kanada or devnagiri ?

Is it available outside India ? Where exactly is this book available ?

Am not a Kanada but need this book to cater to family preferences and demands…

Please help…

Regards…

By: Ashwini N

Ashwini N — Wed, 11 Mar 2009 00:17:24 +0000

I finally found the book of Jaya V Shenoy which is considered as a recipe bible in Konkani homes. What is mentioned as Valval here is called Yogiratna in her book. The ingredients and the method are almost the same as mentioned by Shilpa. Just writing them here for all the confused readers who do not think twice before they type their comments and jump to conclusions.

7-8 types of veggies (alsando, beans, ghosale, kanang, sugarcane, suran, tender cashews etc, coconut milk extracted from freshly grated coconut, green chiiles, ghee, mustard, cumin, curry leaves and salt.

I have prepared and eaten valval several times. Since there was a lot of confusion shown my readers, i thought of posting my comment.
There is always a difference in cooking right from Konkani’s in Goa, Karwar, Mangalore and Kerala.

By: geeta pai

geeta pai — Wed, 17 Sep 2008 12:01:30 +0000

hey my mouth watering!!!!!!!!!! i remember the good old joke…..we as kids would always call it luvluv…hehe

By: kastu

kastu — Sat, 22 Mar 2008 10:41:29 +0000

I agree with Comment 20 of Jothi Mallia Valval is made in coconut milk and does not require cumin phanna. After cooling coconut oil and hing is added to it due to which the aroma lingering in the air makes one too hungry. Its different from what is made in Mangalore and also more yummy.

By: Jothi Mallia

Jothi Mallia — Sun, 24 Feb 2008 10:35:52 +0000

Hi Shilpa,
I am a GSB residing at kochi. Have gone thru the recipe. The ingredients which we use for valval are different from the one u mentioned. we use pumpkin,ash gourd(koovale)
mande(arbi) and potato(optional). This is first cooked in the third milk and later on second milk is added. Finally thick milk along with Hing and curry leaves are added. No phanna. Thanks for sharing.

By: Prema

Prema — Wed, 20 Feb 2008 05:34:31 +0000

Hi Shilpa,
My amma is from Alleppey in Kerala (near Cochin) and my bappama is from Bantwal in SK. In my house, what A mentions is valval, ie vegetables cooked in coconut milk with chillies, hing, no phanna. When there is phanna like you mentioned and if bibbo is added, it was called yogi-ratna. Valval was Amma’s curry and yogi ratna was what Bappama made. Must have vegetables in both were kuvale, yellow dudhe and potatoes without which neither would be made.

I have been reading your blog for a while, but this is the first time, I am commenting. Nice blog and great recipes

By: sangeetha

sangeetha — Tue, 19 Feb 2008 17:19:51 +0000

Shilpa,

This is in continuation to the comment 16 above. I use CA personal firewall (version 9.1.0.36) with “high” safezone and restricted zone protection level. Do u require any other addl details?

Shilpa: Sangeetha, thanks. Let me try out here.