Valacha Birda

Ingredients list for Valacha Birda

• 1 cup Sprouted val , soaked and peeled
• 2 teaspoons Cumin seeds
• 2 medium Onion , peeled
• 3/4 cup Fresh coconut , scraped
• 5-6 cloves Garlic
• 1/2 teaspoon Turmeric powder
• 2 teaspoons Red chilli powder
• to taste Salt
• 2 tablespoons Oil
• 1 teaspoon Mustard seeds
• 1 teaspoon Cumin seeds
• 1 teaspoon Asafoetida
• 3 Kokum petals
• 1 tablespoon Jagger , chopped
• to garnish Fresh coriander sprig

Method

1. Put cumin seeds, 1 quartered onion, coconut and sufficient water in a blender jar and blend well. Add garlic cloves and blend to a fine paste.
2. Finely chop remaining onion and put it in a large bowl. Add val, turmeric powder, red chilli powder and salt and mix well. Add the ground paste and mix well.
3. Heat oil in a deep non-stick pan, add mustard seeds, cumin seeds and asafoetida and let the seeds splutter and change colour.
4. Add the val mixture and mix well. Add 2 cups water and mix well. Cover and cook for 6-8 minutes.
5. Remove the lid and mix well. Add kokum petals and jaggery and mix well. Cook on medium heat for 12-15 minutes. Take it off the heat and rest for a few minutes.
6. Transfer into a serving bowl, garnish with coriander sprig and serve hot.