Pumpkin Valval

Valval or Yogiratna is one of the favourites of the GSB community. It is what Undiyu is to a Gujarati, sheera poori to a Maharashtrian or a Makki di roti sarson da saag to a Punjabi. Usually a variety of vegetables are cooked in coconut milk and finally seasoned. This particular recipe is one which my friend Vidya Shenoy shared and it makes use only of one vegetable. It is as delicious as the one where a variety are used.


500 gms Pumpkin deskinned and chopped into cubes of two inches

6 green chillies slit

Coconut milk of one coconut

1 tsp rice flour


Recipe link to the extraction of coconut milk is given at the end of the recipe.

For the tempering:

1 tbsp coconut oil

1 heaped tsp Jeera/ cumin seeds

2 sprigs curry leaves


Tip the green chillies, pumpkin pieces and salt into the thin coconut milk and cook al dente. Pumpkin easily disintegrates so it should not be allowed to cook completely. Once the pumpkin is 75 percent cooked, pour in the thick coconut milk . Mix the rice flour in a little water, stir and tip it into the boiling Valval. . Lower heat. Heat oil in a pan. Drop in the cumin seeds and after they splutter add the curry leaves. Drop the seasoning into the Valval. Switch off, cover and keep aside for about fifteen minutes for the flavours to infuse. Goes well with rice.

Serves a family of four.


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