• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Spice your Life! logo
  • About
  • Recipe Index
  • Blogging Marathon Details
    • Next BM Announcement
    • BM Participants
  • Also on: Cooking 4 all Seasons
  • Nav Social Menu

menu icon
go to homepage
search icon
Homepage link
  • Index
  • ×
    Home » Vegetarian Side Dishes » Yogiratna | Valval ~ Konkani Curry - Udupi Recipes

    Yogiratna | Valval ~ Konkani Curry - Udupi Recipes

    Published: Nov 24, 2021 · Modified: Nov 22, 2021 by Srivalli · 3 Comments

    Sharing is caring!

    4 shares
    • 4
    Jump to Recipe Print Recipe

    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:

    • Kadala Curry
      Kadala Curry ~ Easy Side Dish for Appam
    • Vada Curry with Appam ~ Combo Breakfast Series
    • White Veg Kurma
      White Kurma Recipe | White Veg Kurma Hotel Saravana Bhavana Style
    • Kerala Style Vegetable Kurma
      Veg Kurma | Kerala Style Vegetable Kurma

    PIN This for Later!

    Yogiratna from Konkani cuisine

    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

    Yogiratna
    Print Pin
    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.
      Tried this recipe?Mention @spicingyourlife_ or tag #spicingyourlife_!
      « Ghugni Recipe | Odia Matar Curry
      Zafrani Paneer Kofta Curry »

      Reader Interactions

      Comments

      1. Vaishali says

        December 01, 2021 at 6:00 am

        5 stars
        This curry recipe is new for me , sounds interesting and a lot of work too ! Specially making coconut milk from scratch . And yes a very good one for the alphabet Y !

        Reply
      2. Radha says

        December 14, 2021 at 9:23 am

        5 stars
        This is a great side! I guess we would love as a soup too! Great choice for the letter and this is always perfect with appam. I love both and your recipe looks and sounds amazing!

        Reply
      3. Suma Gandlur says

        January 03, 2022 at 5:24 am

        Thanks for the mention. This simple and delicious curry makes an apt 'Y' entry for your series theme.

        Reply

      Leave a Reply Cancel reply

      Your email address will not be published. Required fields are marked *

      Recipe Rating





      This site uses Akismet to reduce spam. Learn how your comment data is processed.

      Primary Sidebar

      Search Recipes

      Vegetarian Side Dishes

      Manipuri Khichdi with Ooti from Manipur

      Tawa Potato Fry

      Tawa Potato Fry

      Masoor Dal Tadka | Tarka Daal Fry with Masoor Dal

      Kashmiri Roti, Methi Chaman, Kashmiri Dum Aaloo from Jammu and Kashmir

      Thalis and Spreads

      Onam Sadya Recipes Preparation | How to plan for Onam Sadya

      Gujarathi Thali | Gujarati Menus Ideas and Recipes

      Beerakaya Gatti Pappu - Simple Lunch Thali

      Beerakaya Gatti Pappu

      Domino's Menu

      Most Popular Posts

      Chena Tarkari

      Chhena Tarkari | Odia Style Paneer Curry

      Microwave Rommegrot

      Microwave Rømmegrøt ~ Norwegian Pudding

      Ice Cream Sandesh

      Ice Cream Sandesh | How to make Khoya Kulfi Sandesh

      Sprouted Moong Dal Idli

      Sprouted Moong Dal Idli ~ Low Carb Indian Vegetarian Recipe

      Popular One Pot Meals

      Vegetable Biryani
      Chana Masala Rice

      Footer

      ↑ back to top

      Privacy Policy

      Copyright © 2025 Spice your Life!