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Vegetables in Coconut Curry | Karwar Style Valval microwave recipe | South Indian Vegetable Coconut Curry |

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Tarla Dalal • 14 December, 2017

Vegetables in Coconut Curry | Karwar Style Valval microwave recipe | South Indian Vegetable Coconut Curry | | Tarla Dalal

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નારિયેળની કરીમાં શાકભાજી | કારવારી સ્ટાઇલ વાલ્વ માઇક્રોવેવ રેસીપી | દક્ષિણ ભારતીય શાકભાજી નારિયેળની કરી | Vegetables in Coconut Curry In Gujarati | - ગુજરાતી માં વાંચો (Vegetables in Coconut Curry, Karwar Style Valval Recipe in Gujarati)

Table of Content

About Vegetables In Coconut Curry, Karwar Style Valval Recipe

Ingredients

Methods

How to make Vegetables in Coconut Curry

Nutrient values

Vegetables in Coconut Curry | Karwar Style Valval microwave recipe | South Indian Vegetable Coconut Curry |

Vegetables in Coconut Curry, also known as Karwar-style Valval, is a gentle, mildly-spiced South Indian vegetable dish enriched with the creaminess of coconut milk. Unlike heavily spiced curries, Valval celebrates the natural sweetness and textures of fresh vegetables. The base, made by whisking coconut milk with plain flour, creates a smooth and silky consistency that coats every vegetable beautifully. This dish is especially loved along the Konkan coast, where coconut-based preparations dominate traditional cooking.

What makes this curry unique is its minimalistic seasoning—just cumin seeds, curry leaves, and slit green chillies. These simple aromatics allow the delicate flavours of the vegetables to shine through. The gentle tempering in ghee adds a pleasant richness, balancing the mellow coconut undertones. This subtle flavour profile sets Valval apart from other South Indian gravies, which often use masalas, tamarind, or spices in abundance.

A colourful mix of bottle gourd, pumpkin, ridge gourd, carrots, peas, and French beans forms the heart of this wholesome curry. Each vegetable brings its own texture—soft pumpkin, juicy lauki, tender beans—making every bite satisfying. Cooking the vegetables in the microwave helps retain their nutrients, colour, and crunch, making the preparation both nutritious and convenient.

The addition of plain flour to the coconut milk ensures a lightly thickened, velvety gravy that blends seamlessly with the vegetables. As the curry simmers, the flavours meld together, creating a dish that is mild yet deeply comforting. This makes Valval a great choice for those who prefer light meals or are sensitive to strong spices.

Since coconut milk tends to thicken as it rests, Vegetables in Coconut Curry is best enjoyed fresh and hot. If preparing in advance, adding a little water and reheating restores its smooth consistency. The dish pairs beautifully with steamed rice, neer dosa, appam, or phulkas, making it a versatile option for lunch or dinner.

Overall, this South Indian Coconut Curry is a wonderful blend of nourishment, simplicity, and flavour. Its reliance on fresh vegetables, gentle spices, and wholesome coconut milk makes it a soothing, digestion-friendly dish suitable for all ages. Whether you are exploring coastal cuisine or looking for a comforting vegetable curry, Karwar-style Valval is a delightful recipe to add to your menu.

Ingredients

for Vegetables in Coconut Curry

3/4 cup coconut milk (nariyal ka doodh)
1 tbsp plain flour (maida)
1 tsp ghee
1/2 tsp cumin seeds (jeera)
2 slit green chilli
3 curry leaves (kadi patta)
1/3 cup sliced bottle gourd (doodhi / lauki)
1/3 cup sliced red pumpkin (bhopla / kaddu)
1/4 cup sliced ridge gourd (turai)
1/4 cup green peas
1/4 cup diagonally cut french beans
1/2 cup sliced carrots
salt to taste

Method

for Vegetables in Coconut Curry

Combine the coconut milk and plain flour in a bowl and whisk well. Keep aside.
Put the ghee, cumin seeds, green chillies and curry leaves in a microwave-safe bowl and microwave on high for 30 seconds.
Add all the vegetables, 1/3 cup of water and salt, mix well and microwave on high for 8 minutes, while stirring once in between.
Add the coconut milk-plain flour mixture and ¼ cup of water, mix well and microwave on high for 2 minutes, while stirring once in between.
Serve immediately.

Vegetables in Coconut Curry, Karwar Style Valval Recipe recipe with step by step photos

How to make Vegetables in Coconut Curry

1. To make the Vegetables in Coconut Curry, Karwar Style Valval Recipe, in a deep bowl, put 3/4 cup coconut milk (nariyal ka doodh).
2. Add 1 tbsp plain flour (maida).
3. Whisk well. Keep aside.
4. In a microwave-safe bowl, put 1 tsp ghee.
5. Add 1/2 tsp cumin seeds (jeera), 2 slit green chilli and 3 curry leaves (kadi patta) and microwave on high for 30 seconds.
6. Add 1/3 cup sliced bottle gourd (doodhi / lauki), 1/3 cup sliced red pumpkin (bhopla / kaddu), 1/4 cup sliced ridge gourd (turai), 1/4 cup green peas, 1/4 cup diagonally cut french beans, 1/2 cup sliced carrots 1/3 cup of water and salt to taste, mix well and microwave on high for 8 minutes, while stirring once in between.
7. Add the coconut milk-plain flour mixture and ¼ cup of water, mix well and microwave on high for 2 minutes, while stirring once in between.
8. Serve Vegetables in Coconut Curry immediately.
9. Vegetables in Coconut Curry, Karwar Style Valval Recipe.