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Val Usal


Val Usal

  • Duration: 30 minutes +sprouting time
  • Serves: 2 to 4 people
  • Spice Level: Medium

Authenticity Slice

Stir gently so that the beans don't break. If the gravy is too watery, you can simmer for a few additional minutes to get the desired consistency.

Trivia Tadka

Sweet and nutritious, now that is a rare combination, right? But Val Usal is a slight sweet yet healthy, coconut-based curry that has beans to add to the nutrition. It goes best with steamed rice.


  • Field beans (val), sprouted (1 cup)
  • Onion, finely chopped (1 cup)
  • Tomato, finely chopped (1)
  • Mustard seeds (sarson) (1/2 tsp)
  • MTR Haldi/Turmeric Powder (1/2 tsp)
  • MTR Lal Mirch/Red Chilli Powder (1/2 tsp)
  • Asafoetida (hing) (a pinch)
  • Curry leaves (kadipatta) (3 to 5)
  • MTR Garam Masala Powder (1/2 tsp)
  • Jaggery (gud) (1/2 tsp)
  • Coriander leaves (hara dhaniya), chopped (1 tbsp)
  • Coconut, grated (1 tbsp)
  • Oil (1 tbsp)
  • Ginger, chopped (1/2 inch)
  • Garlic clove, chopped (1)
  • Green chillies, finely chopped (2)
  • Salt (As per taste)


  • Wash the beans thoroughly and soak them for four hours. Then, drain the water and tie them up in a muslin cloth and hang overnight for them to sprout.
  • Heat oil in a kadhai and add sarson to it. As soon as it starts crackling, add MTR Haldi/Turmeric Powder and hing.
  • Stir and then add the onions. Sauté till the onions turn transparent.
  • Now, add the sprouted beans and then, pour two cups of water. Stir well and cover the kadhai.
  • Let it cook till the beans are almost done.
  • While the beans are cooking, grind fresh coconut, ginger, garlic, and green chillies in a chutney grinder along with some water to make a smooth paste.
  • Once the beans are almost cooked, add the paste, MTR Lal Mirch Red/Chilli Powder, MTR Garam Masala Powder, jaggery, and salt to the kadhai.
  • Stir well and pour ½ or 1 cup of water and then, stir again.
  • Cover and let the curry simmer till the beans are cooked completely.
  • Garnish val usal with hara dhaniya and fresh grated coconut.

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