Comments on: Val gravy(Avrekalu ambat)

By: Shilpa

Shilpa — Mon, 16 Nov 2009 14:47:47 +0000

I think it is called chikkudukayalu

By: chaitu

chaitu — Mon, 16 Nov 2009 13:51:03 +0000

hai
avrekalu means ….? i dont know that one please tell me in telugu

By: Lajja

Lajja — Tue, 21 Jul 2009 06:22:45 +0000

Hi Shilpa,

I tried your recipe today & we absolutely loved it! I used Red Chick Peas as I did not have ‘Val’ in my pantry & it tasted great. I shall try it with ‘Val’ next time. Thanks so much!

Cheers,
Lajja

By: vidya pai

vidya pai — Tue, 14 Jul 2009 07:43:53 +0000

hi,

good

vidya

By: Catofstripes

Catofstripes — Sun, 12 Jul 2009 15:17:07 +0000

I think val is known as Hyacinth bean in English.

By: Sajna

Sajna — Fri, 10 Jul 2009 07:48:35 +0000

Shilpa,

can u pls tell what is val/avrakelu (malayalam,english or hindi)

By: Jyoti

Jyoti — Thu, 09 Jul 2009 18:53:10 +0000

Though a Maharashtrian, I have lived in Gujarat for a long time, so have had both versions of Vaal. I love the recipe you posted… very similar to what my mom makes, she also adds coconut and uses peeled vaals which are readily available… at least in Gujarat in the sabzi market. No need to soak, sprout, peel.. all work is already done for you. Out here, we need to do all the work . Gujarati’s make vaal with eggplant (ringan vaal nu shak) and its excellent. I am looking for that vaal recipe with eggplant, does anyone have it?

By: nirupama

nirupama — Thu, 09 Jul 2009 11:50:43 +0000

Shilpa, You make my mouth water with this recipe. I love val in any form. BUt Hyderabad is deprived of both fresh and dried val. Pl suggest if i can make the same with any other dried pulse. Also, can we make this with fresh val? But tell me why is the color of the rice in this picture appear yellowish? Any special rice?

Shilpa: I think you can use other pulses too – like dried peas. Yes, you can make it with fresh val. Please click on the flavored rice recipe link that I have mentioned in the post. The rice has onion, spaces, turmeric, basmati rice etc.

By: Smita

Smita — Wed, 08 Jul 2009 23:40:52 +0000

I love ur recipes and will surely try this one. Usually u have coconut ur recipes, but this one surprisingly does not.
Thanks Shilpa.

By: dipti

dipti — Wed, 08 Jul 2009 19:32:55 +0000

hi
I am from mumbai and am CKP by caste. WE enjoy eating vaal. The curry we make is called as vaalache birde. and is actually made of peeled vaal. The other vaal recipes i know are banana flower bhaaji with vaal, “ghevda” bhaaji with vaal and vaalache sukhe birde. Peeling vaal is lot easier if you re-soak the vaal in warm water for 30 min after sprouting. I actually plan on making vaalache birde on thursday and will defi post my recipe on my blog.
http://theresaduckieinmykitchen.blogspot.com/