A delicious curry giving a festive food as well as comfort food feel.
‘Vaal’ with sprouts always gave me an exotic feeling. As sprouting them and cleaning them, getting them ready for making a curry is a task with number of steps and timelines. But if you get your hands on ready vaal sprout.. ahha!! nothing like it. I think this is definitely the yummiest sprouts to savour with hot steaming rice. Vaalcahi Usal is a regular feature in most Maharashtrian Brahmin weddings. And again it a superb comfort food for a cozy dinner.
- Vaal : 250g (I guess)
- Onion : 1, chopped
- Curry leaves : 10 to 15
- Rai : 1 teaspoon
- Jeera : 1 teaspoon
- Hing : 1/2 teaspoon
- Curry Paste (Vatan) : 1 bowl
- MOMmade Malvani Masala – 1 tablespoon
- MOMmade Haldi Powder – Half teaspoon
- MOMmade Chilli Powder – Half teaspoon
- Kokum – 4 to 5 leaves, soaked in water
- Salt to taste
- Oil for cooking
I will include the Curry paste / Vatan recipe too below.
for the Curry Paste / Vatan:
- Onion : 3 onions, sliced
- Fresh coconut : Half coconut, cut into pieces (you can scrape or grate as well)
- Garlic : around 20 cloves
- Ginger : 2 inch, chopped
- Khaskhas : 1 tablespoon
- Coriander leaves (fresh) : 1 bowl
This will make enough curry paste to be stored and used for at least 3 to 4 curries.
Take a pan and fry the onion till they are charred / browned. Remove and fry ginger and garlic and add the poppy seeds towards the end. Remove. Then brown the coconut pieces too.
Cool down all the fried pieces then grind to a smooth paste with coriander leaves and little water. Don’t add a lot of water right at the start. Add little water every time the grinder gets stuck. Ahh.. forgot to click the curry paste photo separately. But have its pic in the ingredients section above with the masalas. This curry paste / vatan can be used for any pulses or even other vegetable curries. I generally have it stored in my refrigerator. You may add a tomato also. Fry it well just like other ingredients. And then grind along. You may also add some whole garam masala as well. But then you will have to remember the same while cooking the main dish to use garam masala sparingly.
Now let’s get to the main dish. Should we?
Take a Broad pan. In the hot oil add rai & jeera. Let them sizzle a bit the add hing and karipatta and fry for a few seconds before adding chopped onion. Fry for 2 to 3 minutes. Throw in our hero of the dish, ‘Vaal’. Mix gently.
Then add enough water for cooking and the curry needed. Cover and cook for 15 minutes till the vaal are 80% cooked. Keep checking in between, as overcooking will lead to mashed up vaal which we want to avoid. You can cook using a pressure cooker. If doing so, cook for just 1 whistle and then cook open.
Mix all the spice powders – MOMmade Malvani Masala, MOMmade Haldi Powder, MOMmade Chilli Powder and also salt in little water to make a paste. Add this paste to the cooking vaal. This paste will help the spices to blend well in the curry.
Add in the curry paste and kokum leaves with water. Mix it all very well. Let it cook till the vaal are completely cooked and still holding their shape. You will have to keep any eye on the curry for sure. You cannot leave the curry unattended. A few minutes of overcooking will instantly mash up the vaal. So please for this recipe, be with your curry the whole time.
And it is ready. The super comforting yet totally festive ‘Vaalachi Usal’ for all of you. And as I said, just hot steaming rice and your taste buds will just lit up. Well thanks to MOMmade Malvani Masala as well for adding the perfect malvani flavour to the dish. This is Yumminess!!
BE YUMMY. BE HEALTHY.
I am Manasi Khandpekar, the founder of MOMmade along with my mom. She is the backbone while I enjoy being the face. Travelling from graphic design to brand communication to creating a brand of my own was a journey of learnings and excitement. The world of food fascinates me everyday. And thats where I am living every moment right now. Writing is another passion so food plus writing gave birth to this blog.