Tag Archives: Vaal

Spinach with Beans

31 Dec

spinach_beans
Spinach with Beans.

Val papdi is cooked in oil along with whole spices and lentils. Spinach is chopped up and added to the pan. It is then cooked along with val papdi till the spinach wilts. Serve spinach with beans over plain steamed rice and dollop of ghee.
Makes: around 4 Servings of Spinach with Beans.

Ingredients:

Spinach 2 Cups Packed
Fresh / Frozen Val Papdi 1/2 Cup
Green Chiles 3 – 4
Tumeric Powder a big Pinch
Red Chili Powder a big Pinch
Salt to Taste

Talimpu:

Mustard Seeds 1/4 tsp
Cumin Seeds 1/4 tsp
Urad Dal 1/4 tsp
Broken Dried Red Chiles 3 – 4
Asafoetida a Big Pinch
Curry Leaves 5
Oil 2 tsps

Method of preparation:

Wash val papdi under fresh water (if using frozen).
Wash and roughly chop spinach leaves.
Remove stems, wash and slice the green chiles.

Heat oil in a pan, add all talimpu ingredients in order.
When mustard seeds start spluttering, add sliced green chiles and val papdi.
Fry for few minutes till val papdi is cooked well and started to change color.
Cook covered in case of fresh val papdi if required.
Uncover, stir in chopped spinach, turmeric powder, red chili powder and salt.
Cook for couple more minutes till spinach wilts.
Serve spinach with beans over plain steamed rice and dollop of ghee.
Notes: Make sure val papdi is cooked well.

Suggestions: Adjust spice with green chiles.
Variations: You can also add your choice of beans to the spinach. Add a pinch of garam masala at the end if you wish.
Other Names: Spinach with Beans.

Vaal Eggplant Curry

1 Jun

anumulu_vankaya
Anumulu Vankaya Kura.

Eggplant is chopped up and cooked in lot of spices. Vaal is pressure cooked and added to the cooked eggplant. The curry is finished with spice powders and cilantro. Serve sweet vaal eggplant curry with steamed rice and dollop of ghee or with roti.
Makes: around 4 Servings of Vaal Eggplant Curry.

Ingredients:

Chinese Eggplant 1
Sweet Vaal 1 Cup
Green Chiles 2 – 3
Ginger 1 inch Piece
Tamarind 1 inch Piece
Turmeric Powder a Pinch
Coriander Powder 1 tsp
Cilantro few Sprigs
Salt to Taste

Talimpu:

Mustard Seeds 1/4 tsp
Cumin Seeds 1/4 tsp
Urad Dal 1/4 tsp
Broken Dried Red Chiles 3 – 4
Asafoetida a Big Pinch
Curry Leaves 5
Oil 2 tsps

Method of preparation:

Soak vaal in enough water overnight.
Refresh the soaked vaal with water and press each bean between thumb and index finger to peel off the skin.
Pressure cook the vaal in enough water for 2 – 3 whistles.
Strain the cooked vaal and keep aside.

Wash, remove stem and dice the eggplant.
Remove stems, wash and finely chop the green chiles.
Peel and mince the ginger.
Soak tamarind in few tablespoons of warm water for sometime.
Wash and finely chop cilantro leaves.

Heat oil in a pan, add all talimpu ingredients in order.
When mustard seeds start spluttering, add green chiles and ginger.
Fry briefly and add chopped eggplant turmeric powder and salt.
Add salt and soaked tamarind along with water.
Cook covered on low flame for couple of minutes.
Uncover, add cooked vaal and coriander powder.
Cook covered till eggplant turns soft. Add a few splashes of water if necessary.
Stir in chopped cilantro and fry for a minute and remove from heat.
Serve sweet vaal eggplant curry with steamed rice and dollop of ghee or with roti.
Notes: Make sure eggplant is cooked well.

Suggestions: Add a pinch of garam masala to make eggplant curry hot.
Variations: Add more water to make the curry more homogeneous.
Other Names: Vaal Eggplant Curry, Anumulu Vankaya Kura.

Sweet Vaal Talimpu

30 May

anumulu_talimpu
Anumulu Talimpu.

Sweet vaal / anumulu is soaked overnight and cooked till soft. Val is then briefly cooked in oil along with other whole spices. Sweet vaal talimpu is finished with fresh or frozen scraped coconut. Serve sweet vaal talimpu as a snack or with steamed rice.
Makes: around 2 Servings of Sweet Vaal Talimpu.

Ingredients:

Sweet Vaal 1 Cup
Scraped Coconut 3 Tbsps
Green Chiles 1
Turmeric Powder a big Pinch
Salt to Taste

Talimpu:

Mustard Seeds 1/4 tsp
Cumin Seeds 1/4 tsp
Urad Dal 1/4 tsp
Broken Dried Red Chiles 3 – 4
Asafoetida a Big Pinch
Curry Leaves 5
Oil 2 tsps

Method of preparation:

Remove stem, wash and slice the green chile.
Soak vaal in enough water overnight.
Refresh the soaked vaal with water and press each bean between thumb and index finger to peel off the skin.
Pressure cook the vaal in enough water for 2 – 3 whistles.
Strain the cooked vaal and keep aside.

Heat oil in a pan, add all talimpu ingredients in order.
When mustard seeds start spluttering, add green chiles, cooked vaal, turmeric powder and salt.
Stir fry for a minute and remove from heat.
Stir in the scraped coconut and adjust the seasonings if necessary.
Serve sweet vaal talimpu as a snack or with steamed rice and dollop of ghee.
Notes: Make sure to cook the vaal right.

Suggestions: If vaal is little overcooked, don’t fry for longer once added to the pan with talimpu.
Variations: Leave the skin not peeled if desired.
Other Names: Sweet Vaal Talimpu, Anumulu Talimpu, Vaal Sundal.

Val Methi Curry

26 Mar

val_papdi_curry
Anuvulu Menthi Kura.

Vaal / anuvulu / Indian bean is soaked in water overnight. The soaked beans can be pressed between thumb and index finger to peel off the skin. The vaal is then pressure cooked till soft and made into dry curry with fengureek leaves. The val papdi curry can be eaten wrapeed in roti, pulka etc or with steamed rice.
Makes: around 3 Servings of Val Papdi Curry.

Ingredients:

Dry Whole Val Papdi 1 1/4 Cups
Fenugreek Leaves 1 Cup Packed
Tomato 1
Green Chiles 2
Garlic 3 Cloves
Red Chile Powder 1/2 tsp
Turmeric Powder a big Pinch
Salt to taste

Talimpu:

Urad Dal 1/4 tsp
Mustard Seeds 1/4 tsp
Cumin Seeds 1/4 tsp
Broken Red Chiles 2
Curry Leaves 6
Oil 1 tsp

Method of preparation:

Soak the val papdi in enough water overnight.
Refresh the water and transfer the val papdi to a pressure cooker.
Pour fresh water until the val papdi is just soaked.
Pressure cook the val for 4 whistles and when pressure subsides, strain the beans.

Wash and finely chop the tomato.
Clean, separate leaves and thoroughly wash the fenugreek leaves.
Remove stems, wash and finely chop the green chiles.
Peel and roughly chop the garlic cloves.

Heat oil in a pan on medium flame , add all talimpu ingredients in order.
When mustard seeds start spluttering, add garlic, fenugreek leaves, turmeric powder and salt.
Fry till fenugreek leaves wilt completely.
Stir in cooked val and fry for a minute or two to evaporate any excess moisture.
Make some space in the pan and add chopped tomato and salt.
Cook till tomato turns little soft, add red chile powder.
Mix everything thoroughly and remove from heat.
Serve val methi curry with steamed rice or roti, pulka etc..
Notes: Make sure to cook the beans well.

Suggestions: If the val papdi / anuvulu is not cooked properly, then add few splashes of water and cook covered on low flame till done or pressure cook for 1 or 2 more whistles.
Variations: Chopped onion can also be added to the tempering.
Other Names: Val Papdi Curry, Vaal Curry, Avarekalu Curry, Hyacinth Bean Curry, Avarekai Curry, Anuvulu Kura.