Coconut-Infused Pumpkin Curry (Valval)

Coconut-Infused Pumpkin Curry or simply Valval is one of the famous Konkani side dishes that is prepared during special occasions, Temple and Wedding feasts, during festivals or just another casual day when you crave to have this rich enticing creamy dish! It is easily prepared and simply delicious to taste. Valval is a favorite, especially among kids as it is non-spicy, creamy and mildly sweet to taste. (Well, who doesn’t like the taste of coconuts 😉 ). If your kids are fussy about eating vegetables, this is one of those dishes where you can sneak in a few nutritive veggies. Coconut-Infused Pumpkin Curry is served hot with rice and a side of stir-fried veggies.

PS: Want to know some tips or tricks? Check out the notes below! 😀

Coconut-Infused Pumpkin Curry (Valval)

Print Recipe

By Malini Serves: 4-6 Prep Time: 15 mins Cooking Time: 20 mins

Ingredients

• 1. Yellow Pumpkin - 0.5 lbs
• 2. White Pumpkin - 0.5 lbs
• 3. Small Taro Root (Colocasia) - 1 no.
• 4. Chinese Long Beans - about 3 nos. (optional)
• 5. Rich Coconut Milk - 200 ml
• 6. Green Chili slit lengthwise - 2 nos. (or more per your preference)
• 7. Asafoetida Powder (Hing) - a pinch
• 8. Coconut Oil - 4 tsp
• 9. Salt to taste

Instructions

1

Wash, peel and cut all the vegetables into bite sized pieces. De-seed the pumpkins as well.

2

In a large pan, add all the vegetables together with chilies and water and bring to a boil with closed lid and cook till properly done.

3

Now add salt, asafoetida, and coconut milk and simmer for 2-3 mins.

4

Remove from heat and add the coconut oil on top (for flavor and aroma) and let it rest.

5

Your Coconut-Infused Pumpkin Curry (Valval) is ready to serve hot!

Notes

Tips:
1) Add salt slightly on the lower side. We want the natural taste and flavor of all the ingredients to take over. Valval always tastes best this way.
2) If the chilies you use are on the hotter side, remove some of its seeds. This is a non-spicy dish. We just need chilies for its aroma.
3) If you find it difficult to peel the pumpkins' skin, chop them first and then remove the peel off every piece with a knife. Makes it way easier this way!