How to make Valacha Birda -
A traditional Maharashtrian dish, it is often cooked on special occasion
This recipe is from FoodFood TV channel & has featured on Sanjeev Kapoor Kitchen.
Main Ingredients : Sprouted val, Cumin seeds (जीरा)
Cuisine : Maharashtrian
Course : Main Course Vegetarian
You can also find more Main Course Vegetarian recipes like Vegetable Jhalfraezi Jain Dum Raw Banana Mushroom Babycorn Curry Tamatar Ka Dulma
Valacha Birda Recipe Card
The Maharashtrian hospitality is legendary. The cuisine has subtle variety and strong flavours and varies from region to region. In ancient times in the more affluent homes, feasts often started at mid-day and ended when the sun set! The presentation of food was alluring with a practice to sing sacred verses to dedicate the meal to God.
Maharashtrian cuisine covers a wide range from being extremely mild to very spicy dishes. Wheat, rice, jowar, vegetables, lentils and fruit form important components of Maharashtrian diet.
Everybody knows about the unbeatable taste of the Mumbai’s chaats! But there is so much more to explore and savour in the other regions of Maharashtra.
Prep Time : 4-5 hour
Cook time : 26-30 minutes
Serve : 4
Level Of Cooking : Easy
Taste : Spicy
Ingredients for Valacha Birda Recipe
Sprouted val , soaked and peeled 1 cup
Cumin seeds 2 teaspoons
Onion , peeled 2 medium
Fresh coconut , scraped 3/4 cup
Garlic 5-6 cloves
Turmeric powder 1/2 teaspoon
Red chilli powder 2 teaspoons
Salt to taste
Oil 2 tablespoons
Mustard seeds 1 teaspoon
Cumin seeds 1 teaspoon
Asafoetida 1 teaspoon
Kokum petals 3
Jagger , chopped 1 tablespoon
Fresh coriander sprig to garnish
Method
Step 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.
Step 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.
Step 3
Heat oil in a deep non-stick pan, add mustard seeds, cumin seeds and asafoetida and let the seeds splutter and change colour.
Step 4
Add the val mixture and mix well. Add 2 cups water and mix well. Cover and cook for 6-8 minutes.
Step 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.
Step 6
Transfer into a serving bowl, garnish with coriander sprig and serve hot.
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
