Aayi’s Recipes Konkan/Konkani food blog, Indian culinary treasures

My day to day cooking is usually very simple, but I love to cook with lots of spices once in a while. This was one such dish with loads of spices. I serve this with flavored rice. Give it a try if you are a val/avrekalu fan.

PS: I think the peeled val tastes a lot different than the one with skin. I did not peel these. Will have to try that next time.

Ingredients:
1 cup dried avrekalu/val(soaked overnight)
Oil
Salt
A pinch turmeric
1/2 tea spn mustard seeds
4-5 curry leaves
1/4 tea spn tamarind extract
1/2 cup onion

Spice paste:
3 cloves
1″ cinnamon
1 tea spn chopped ginger
1 tea spn chopped garlic
1 tea spn coriander seeds
3 red chillies
1 tea spn cumin seeds
1 tea spn poppy seeds
1 tea spn sesame seeds
1/2 tea spn shah jeera
1 tbl spn chopped coriander leaves

Method:
Cook avrekalu with turmeric and keep aside.
Heat oil and add all the spices (under spice paste) except coriander leaves. Add 1/4 cup onion and fry till they turn brownish. Grind with coriander leaves. Grind 1/2 cup cooked avrekalu, tamarind with the spice paste.
Heat a little oil and fry remaining onion. Add the paste along with remaining avrekalu and salt.
Heat oil and add mustard seeds. When they start popping, add curry leaves. Pour the seasoning over gravy.
Serve hot with rice or chapathis.

Serves : 2-3
Preparation time : 30mins