Karwari Valachi Amti ( For Sunday Brunch )

Sundays are for being lazy, doing everything at your own pace and enjoying the day with your family. So once a while give rest to heavy and elaborate meals and try making a dish which will give you enough time to spend with your near and dear ones .

 Try making something which everyone relishes . Exactly this is the theme of  lets-brunch-on-sundays an event started by priya and veena .

 You all know today is the second Sunday of the month and so I am posting this super hit Konkani idea of brunch for you all . Hope you love this .

This dish is made with Vaal also known as Lima beans or Field beans in english and they are used for making  variety of dishes.

 But the most famous dish prepared with vaal by Maharashtrians is vaalache-birde  or Vaalachi usal.  Infact vaalache birde is a hot favorite among them and it is considered to be a special dish made for special occasions and for guests.

 Today though I am going to make a curry Karwari style meaing using garam masala ( lavang, dalchini, dhane and miri) .

This curry is very delicious and goes perfectly well with laadi paav (the bread used in pav bhaji) . It can be had for breakfast or even as a one meal dish. Or for a super delicious brunch on a lazy Sunday morning .

Sprouting of vaal is an art in itself and usually takes 2 days . So plan the recipe well in advance . You can refer here  to see the procedure for sprouting of vaals.

Ingredients :

2 cups....................sprouted vaal.
1 cup .....................scraped fresh coconut
1 tsp.......................coriander seeds
1/2 tsp...................pepper seeds
4 to 5 ...................cloves
1 inch..................cinnamon
4 to 5 .................dry red chillies
1/2 tsp.................turmeric powder
1 tbsp..................jaggery
1 tbsp.................tamarind
2 tbsp................oil
salt to taste




Method :

Soak tamarind in 1/4 cup warm water and extract the pulp.

Throw away the seeds and fibres of tamarind if any.

Heat a pan and add few 1/2 tsp oil .

Add all the spices and stir till they give out nice aroma.

Now add these spices to coconut and grind it along with turmeric, jaggery and tamarind pulp.

In a pan heat remaining oil and add the sprouted vaal.

Saute them and then add 1 cup water and let the cook for 5 to 10 minutes.

Do not overcook the vaal.

Now add the ground masala .

Adjust water and salt and give it a boil.

Garnish it with fresh cut coriander leaves and serve hot .

It tastes best with paav but can also be had with plain rice or chapatis.

Also linking it to :

lets-cook-with-coconut