Yogiratna | Valval ~ Konkani Curry - Udupi Recipes

Yogiratna also called Valval is a popular festival Konkani dish. It's a simple curry with a coconut milk base with no fancy spices and has loads of veggies in it.

This Udupi dish is very easy to make if you have coconut milk handy. Else making the coconut milk alone is the only laborious work you will have to do to make this dish

I had bookmarked it from Suma's space when she had posted it. She writes that this Yogiratna is a reserved dish for special occasions and festive days. The curry has mild spice and goes well with rice and since it's so easy to prepare, you hardly have to do much especially if you have coconut milk.

My Sunday breakfast is mostly Appam where I make Tomato Kurma for a side dish. I always extract thick coconut milk for it. So I decided to make Yogiratna for Breakfast as it sounded so much like Kerala Stew.

Yogiratna makes a delicious mild side dish

In a stew, we use carrot, beans, potatoes, and peas. In this Yogiratna, apart from these vegetables, we can also use vegetables that are not bitter/sour/tough variety. We do not use onion or garlic to make this dish. I read other recipes that seem to have used breadfruit, tender / dried cashews, pumpkin, yam, ash gourd, bottle gourd, ivy gourd, ridge gourd, snake gourd, yard-long beans, plantain, the yellow-colored cucumber, and sweet potato.

Coming to coconut milk, you can use Fresh or frozen coconut for preparing the milk. If using frozen coconut, thaw it before using. The coconut is ground with water twice or thrice depending on the meat, to get the first time 'thick' milk and the second time 'thinner milk'.

Usually, the vegetables are cooked in thin coconut milk and water in a pot. I used water to pressure cook and then used the third milk to make the flour slurry. Yogiratna / valval needs to be slightly on a thicker side. So avoid cooking vegetables in water more than needed or throw away / save the extra water. Mixed vegetables and coconut milk can be used in an average 1:1 ratio in the recipe.

Other Side Dishes for Appam:

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Step By Step Pictures for making Yogiratna

Extracting Coconut Milk

If preparing coconut milk from scratch, chop the coconut into small pieces, and take it in a mixer jar.
Add about a cup of water and grind to a smooth paste. Pass the ground coconut mixture through a sieve and collect the thick milk.
Add the coconut residue back to the jar and add about 1/4 cup of water and grind again for a few seconds and collect the thin milk. This is second milk and thinner.
Depending on the residue you can blend it one more time by adding 1/4 cup water and pulsing it again.
Pass this through a sieve and extract the third thin Milk
The milk extracted in the second and third time will be thinner than the one extracted the first time.

Cooking the Vegetables for Yogira

Prep the vegetables and take them in a pressure cooker along with slit green chilies.
Add water as required and pressure cook for 2 whistles. I added about 1/2 cup water.
Once the pressure falls, remove the lid
To the third coconut milk, add the flour and mix well.
Now add the second milk, flour slurry, and salt to the boiled vegetables.
Cook for 2 to 3 mins, when the liquid comes to a boil.
Lower the flame and add the first milk. Let it boil over.

Tempering the curry

Heat a small pan with ghee, temper with mustard, cumin, and curry leaves.
Pour this over the simmering gravy and serve hot.
This Valval or Yogiratna is traditionally served with steamed rice.
I served it with Appam and it was simply excellent.

Serving Suggestions:

Traditionally Yogiratna is made for festivals and served with Rice.

However, this tastes great as a side dish for Appam. It is almost similar to Kerala Istew

Other combos with Appam can be this Kadala Curry, Vada Curry

Recipe

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5 from 2 votes

Yogiratna | Valval ~ Konkani Curry - Udupi Recipes

Yogiratna also called Valval is a popular Konkani curry made during festivals. It's a simple coconut milk-based curry with no fancy spices and has loads of veggies in it.

Course Main Dish – Gravies

Cuisine Karnataka

Keyword Easy Side Dish, Side Dish for Appam

By Cook Method Pressure Cooker, Stovetop

Occasion Festival Meal

By Diet Gluten Free, Vegan

Dish Type Gravy Side Dishes

Prep Time 20 minutes minutes

Cook Time 10 minutes minutes

Total Time 30 minutes minutes

Servings 4 people

Author Srivalli

Ingredients

• 1 cup Mixed Vegetables chopped (I used carrots, beans, potatoes, green peas)
• 4 Green Chilies slit
• 1 cup Coconut Milk First thick Milk
• 1 cup Coconut Milk Second Thick Milk
• 1 teaspoon Rice Flour / All-Purpose Flour
• Salt to taste
• For Tempering:
• 1 teaspoon Ghee For Vegan, use coconut oil or any cooking Oil
• 1/2 teaspoon Mustard Seeds
• 1/2 teaspoon Cumin Seeds
• A Sprig Curry Leaves

Instructions

How to make Yogiratna

Extracting Coconut Milk

• If preparing coconut milk from scratch, chop the coconut into small pieces, and take it in a mixer jar.
• Add about a cup of water and grind to a smooth paste. Pass the ground coconut mixture through a sieve and collect the thick milk.
• Add the coconut residue back to the jar and add about 1/4 cup of water and grind again for a few seconds and collect the thin milk. This is second milk and thinner.
• Depending on the residue you can blend it one more time by adding 1/4 cup water and pulsing it again.
• Pass this through a sieve and extract the third thin Milk
• The milk extracted in the second and third time will be thinner than the one extracted the first time.

Cooking the Vegetables for Yogira

• Prep the vegetables and take them in a pressure cooker along with slit green chilies.
• Add water as required and pressure cook for 2 whistles. I added about 1/2 cup water.
• Once the pressure falls, remove the lid
• To the third coconut milk, add the flour and mix well.
• Now add the second milk, flour slurry, and salt to the boiled vegetables.
• Cook for 2 to 3 mins, when the liquid comes to a boil.
• Lower the flame and add the first milk. Let it boil over.

Tempering the curry

• Heat a small pan with ghee, temper with mustard, cumin, and curry leaves.
• Pour this over the simmering gravy and serve hot.
• This Valval or Yogiratna is traditionally served with steamed rice.
• I served it with Appam and it was simply excellent.

Notes

We can use different vegetables like carrots, beans, potatoes, green peas, pumpkin, ivy gourd, ridge gourd, and plantain.

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