Updated: Apr 8
Valache Birde is a very famous Maharastrian dish. This is typical CKP bean gravy prepared with bitter field beans (kadave vaal). It tastes extremely delicious & aromatic. Vaalacha birde is a must have in ever CKP households at all auspicious and traditional festivals.
Preparing Vaalacha birde involves long procedure which includes soaking, germinating , peeling and the most crucial part is the peeling of vaal without damaging the sprouts. Sprouting needs to be monitored so that the sprouts are perfect, not to long. This ensures the unique taste of the birde. As the whole process is quite laborious, in past it used to be a family affair with everyone pitching in to do their share of the peeling of vaal. But the distinct taste makes up for all the effort
200 gms sprouted vaal
1 large chopped onion
5-6 garlic flakes
1/4 tsp turmeric
1 tsp red chilly powder
1/2 cumin seeds
1 tsp cumin + coriander powder
1/2 cup fresh grated coconut
2 tbsp oil
1 tbsp tamarind paste
1 inch jaggery
Salt to taste
Soak vaal overnight & then sprout it for 6-7 hours. Do not bring long sprouts as they vaal would not get cooked properly and the taste will change
Grind coconut & cumin & keep aside.
Heat oil in a pan. Add crushed garlic flakes & let it brown. Then add onions & saute till translucent. Add turmeric, red chilly, coriander + cumin powder & mix well. Now mix the sprouted vaal.
Add tamarind paste, jaggery & salt. Mix the coconut & cumin paste in it. Add some water till the sprouts are just soaked. Take care not to make it too watery.
Transfer this into a pan which fits in cooker. After the whistle, reduce the flame & cook for 5-6 minutes. Turn off the heat. Vaalache Birde is ready.Water can be added if required. Garnish with coriander leaves.
Aromatic vaalache birde is ready. Vaalacha Birde makes great combination with steamed rice. It also makes excellent accompaniment with bhazani vade , Link for bhazani vade
Tip : Do not cook longer after the whistle else the vaal will be overcooked & mushy.