Vaali Sukke / Malabar Spinach cooked in Coconut based dry masala

Vaali refers to Malabar Spinach and Sukke means dry in Konkani. Hence, Vaali Sukke means Coconut based side dish prepared using Malabar Spinach. Vaali Sukke along with Rice Dalithoy or Rice Curd makes a delicious combo.

Malabar Spinach is a popular tropical leafy green vegetable commonly grown as backyard herb in the home gardens.

Vaali climber grown in a pot in my balcony.

Malabar Spinach / Vaali

Here is the recipe to make healthy, spicy and delicious Vaali Sukke.

INGREDIENTS :

(1) Vaali / Indian Spinach - 1 big bunch

(2) Jack fruit seeds (8-10 sufficient, although I used 30 as I love eating it)

(3) Raw Papaya (Peeled and chopped into bite sized cubes)

(4) Grated Coconut - 1 whole coconut

(5) Roasted dry red chillies, about 5

(6) Urad Dal -  2 tablespoons

(7) Tamarind - 1 inch sized piece

(8) Turmeric powder - Half teaspoon

(9) Coriander powder - 1 teaspoon

(10) Cooking oil - 4 tablespoons

(11) Mustard seeds - Half teaspoon

(12) Curry leaves - 1 sprig

Cuisine - Konkani, South Indian

Serves - 2 to 3  persons

Time - 40 minutes

METHOD :

(1) Pluck the Malabar Spinach leaves off its stem, wash them well, chop them and keep them aside. Cut the tender stems into 1 inch sized pieces and keep aside too.

Malabar Spinach leaves

Malabar Spinach stems

Chopped leaves

(2) Grate a whole coconut and keep aside.

(3) Peel and chop a raw Papaya into bite sized cubes.

Raw Papaya

Peeled and chopped raw Papaya

(4) Peel the skin of the Jackfruit seeds, boil / cook them with little amount of salt in a pressure cooker and keep aside.

Jackfruit seeds peeled and boiled

(5) Heat a tablespoon of oil in a tempering pan, add 2 teaspoons of Urad dal and dried red chillies and fry them for two minutes. Fry until you get the aroma of the fried Urad dal and dried red chillies. 

Remove them off the heat and allow them to cool completely. 

Fried dry red chillies and urad dal

(6) Grind grated coconut, fried red chillies, tamarind together to form a smooth paste.  

Once a smooth paste is formed,  add fried Urad dal and coarsely grind it for one round.  Keep this ground masala aside.

(7) Take 4 tablespoons of cooking oil in a wok / kadhai. Add half teaspoon of Mustard seeds and allow them to splutter. 

Add Curry leaves too.

(8) Then Add the cut stems of Malabar Spinach. Pour a glass of water. Cover the lid and cook the stems till they are tender.

Open the lid and add the chopped Malabar Spinach, cut raw Papaya cubes and the cooked Jackfruit seeds one by one.

Add another glass of water and mix well.

Allow them to cook till the Papaya and the Malabar Spinach is half cooked.

(9) Add the coconut masala to the cooked veggies and boil well till well blended. Add salt as per taste required.

After mixing, 

(10) Add Turmeric powder, Coriander powder and mix well.

Simmer for 5 more minutes and switch off the gas stove.

Add Coriander powder

Add Turmeric powder

(11) Serve Vaali Sukke hot and with a bowl of steaming hot Rice and Dalithoy (Daal is called Dalithoy in Konkani).