Valacha Birda

Ingredients 

• 1 cup sprouted val , soaked and peeled
• 2 teaspoons cumin seeds
• 2 medium onions , peeled
• 3/4 cup scraped fresh coconut 
• 5-6 garlic cloves 
• 1/2 teaspoon turmeric powder
• 2 teaspoons red chilli powder
• Salt to taste
• 2 tablespoons oil
• 1 teaspoon mustard seeds
• 1 teaspoon cumin seeds
• 1 teaspoon asafoetida
• 3 kokum petals
• 1 tablespoon chopped jaggery 
• Fresh coriander sprig to garnish

Method

1. Put cumin seeds, 1 quartered onion, coconut and sufficient water in a blender jar and blend well. Add garlic cloves and blend to a fine paste.
2. Finely chop remaining onion and put it in a large bowl. Add val, turmeric powder, red chilli powder and salt and mix well. Add the ground paste and mix well.
3. Heat oil in a deep non-stick pan, add mustard seeds, cumin seeds and asafoetida and let the seeds splutter and change colour.
4. Add the val mixture and mix well. Add 2 cups water and mix well. Cover and cook for 6-8 minutes.
5. Remove the lid and mix well. Add kokum petals and jaggery and mix well. Cook on medium heat for 12-15 minutes. Take it off the heat and rest for a few minutes.
6. Transfer into a serving bowl, garnish with coriander sprig and serve hot.