Dalimbi Usal / Pavta/Valachi Amti / Valache Birdhe

Dalimbi Usal / Pavta/Valachi Amti / Valache Birdhe

By NamakShamak
  • Serves: 4
  • Prep Time: 15 Minute
  • Cooking: 25 Minute
  • Calories:




Dalambi Usal is a classic maharashtrian curry , made primarily in coastal Maharashtra. Its Sweet ,mildly spicy and serves as a perfect curry to be eaten with hot phulkas smeared with ghee! The fresh coconut paste added to the curry adds a different taste and texture to the curry. The curry is made using Field Beans, called “Val or Pavta” in marathi.And Usal means a curry , mostly made with sprouts. In a traditional marathi family, usals or sprout curries offer a protein rich vegetarian option. These curries are very versatile..they can be made semi dry to pack tiffin lunches or made into a rich curry , with lot of spices and oil for a scrumptious dinner treat. Take the example of Misal Pav, which is a classic Matki usal,otherwise eaten with rotis,when served with farsan and hot buttered pav makes a delicious street food. For those who are new to Val , they are dried beans , that need to be soaked in water over night and then drained and kept covered in a warm place to sprout , preferably for another day.Once sprouted , they have to be peeled individually , and used for the usal. I believe, my Mom makes the best Dalimbi Usal and over the years , I have just perfected my Mom’s recipe!  

Ingredients

Directions

  1. Heat Oil in a kadhai and add cumin seeds and curry leaves. Once they splitter , add chopped ginger and chilly and saute for a min. Now add chopped onion and fry till translucent.
  2. At this stage , add the Beans/Val and mix. Add turmeric, red chilly powder and garam masala and salt and mix. Add 1/2 cup water and cook with covered pan on a medium flame for 5 mins. In the mean time, grind the scraped coconut with 1 tbsp water to a
  3. Add another 1/2 cup water and cover the lid of the kadhai and cook for 10-15mins , checking in between if the beans are cooked. Once the beans are cooked , add water if required to adjust the consistency of the curry and stir. Add coconut milk and si

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Author Sonali sonali@namakshamak.com

Hi! I am Sonali, mom to a fast growing teenager and a homemaker.I love to cook, read and travel ( and in that order). I believe that travel keeps the cook ever so innovative. Each time I travel, I scourge the market places and eateries for some new ingredient or recipies. I believe that every type of cuisine has its own story to relate……One that’s fascinating.Being born and brought up in Mumbai which is often called “a melting pot of culinary delights” helped me explore and experiment with a wide range of cuisines.So come share with me the tang of lime, the bite of chilli, the fresh herbs, the crunch of raw veggies and experience the wide spectrum of textures and sharp flavours of different cusines.

Author Harshada harshada@namakshamak.com

I’m Harshada Sandhan and welcome to NamakShamak.com..my little world of culinary adventure ,where I pour my successful kitchen experiments,rustic learnings and travelogues into systematic ,easy to follow recipes and fun to read blogs.I hope you find my recipes helpful and my blogs as interesting as much as I ve enjoyed Cooking ,Clicking and Writing them. Happy Cooking!







@namakshamak