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Konkani Vali Ambat

Vali Ambat
Vaali Ambat or Vaali Bhaji Randayi is a Konkani coconut curry recipe.  This leafy vegetable is known as Vaal or Vali Bhaji in Konkani, Mayalu in Marathi and Basale Soppu in Kannada.  I guess its English names are Malabar Spinach or Chinese Spinach.
There are a few variations to this Vaali Ambat - one is made adding papaya, another one with sukke sungta/dry prawns and third with bikan/jackfruit seeds.

Ingredients:
Vaali Bhaji/Mayalu/Basale Soppu - a bunch
Toor Dal/Split Pigeon Peas - 1/4 cup
Onion - 1 small
Garlic/Lasun - 4 big cloves
Grated Coconut (Fresh or Frozen) - 1 cup
Dry Red Chillies - 5
Coriander Seeds/Dhane - 1 tbsp
Tamarind/Chinch/Chincham - about 1/2 tsp
Turmeric/Haldi - 1/4 tsp
Salt
Oil

How to prepare Vaali Randayi:
  • Separate the leaves (paalo in Konkani) and stems (dente in Konkani) of vaali bhaji.  Roughly chop the washed leaves.  Use the tender stems and cut it into big pieces.  Medium chop the onions.  Crush the garlic cloves.
  • Wash toor dal well and cook it in about 1 cup water till it turns soft.  I used a pressure cooker.
Vali ambat or randayi
  • Roast coriander seeds and dry red chillies with few drops of oil.  Saute at low flame till coriander seeds slightly darken, turn aromatic and chillies turn crisp.
  • In a big pot, add cooked toor dal, chopped vaali bhaji, tender stems, chopped onions.  Mix and cook it covered.  Add water if required.
  • Meanwhile, grind grated coconut, turmeric, tamarind, roasted chillies, coriander seeds to a slightly coarse paste.  This coconut paste is known as Masol or Masalo in Konkani.
  • Add this coconut paste and salt to the pot when veggies are about half cooked.  Cook it covered till the stems are cooked and you get the desired consistency.
  • For tempering/phanna/tadka, heat about 1 tsp oil in a small pan.  Add crushed garlic cloves and saute till garlic turns golden brown.  Pour this tempering in the pot.  Mix and serve Vaali Ambat with rice, papad, pickles and batate phodi.
vali bhaji or mayalu or malabar spinach

Comments

  1. New to me and the recipe looks very delicious...

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  2. Wow! Uma.. nice n healthy
    dint know abt this either!!!

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  3. Grown up eating this.

    Try this as a side dish with boiled rice/Paeze.

    Thanks a ton for the recipe.

    ReplyDelete
    Replies
    1. pleasure is all mine -:)
      Do try other konkani recipes and let me know how they turned out for you.

      Delete
  4. One of my fav.....i like it with teesre....

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  5. Its very delicious and mouth watering recipe. Its my fav...nicely explained. Thanks.

    ReplyDelete
  6. I want to try this recipe. My Mom used to make this. However, it is difficult to find vaali. I wonder whether I can substitute with Swiss Chard? I feel they have similar texture..

    ReplyDelete
    Replies
    1. Swiss chard seems like a good alternative. I use Collard Greens when Vaal is not available.

      Delete

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