A hearty and traditional Goan curry featuring tender field beans and raw papaya simmered in a fragrant, roasted coconut gravy. This mildly sweet, tangy, and spicy dish is a staple in Goan homes and pairs perfectly with steamed rice or pav.
Prep30 min
Cook50 min
Soak480 min
Servings4
Serving size: 1 serving
262cal
3gprotein
29gcarbs
Ingredients
1 cup Val Beans (dried)
400 g Raw Papaya (peeled and cut into 1-inch cubes)
2 medium Onion (1 finely chopped, 1 thinly sliced)
2.5 tbsp Coconut Oil
1 tbsp Tamarind Pulp (soaked in 1/4 cup warm water)
Aromatic Basmati rice cooked in creamy coconut milk with whole spices and a hint of sweetness from cashews and raisins. This classic Goan dish is a fragrant and flavorful side that pairs perfectly with spicy curries.
A classic North Indian condiment, 'Aam ka Achar' is made with raw, tangy mangoes, a robust blend of aromatic spices, and pungent mustard oil. This traditional sun-cured pickle is the perfect spicy and sour accompaniment to any meal, from dal-rice to stuffed parathas.
About Valpapai Tonak, Goan Coconut Rice and Mango Pickle
Perfectly spiced Valpapai Tonak with aromatic Goan rice - a unique, soul-satisfying meal that's pure comfort food!
This goan dish is perfect for dinner. With 863.42 calories and 11.209999999999999g of protein per serving, it's a nutritious choice for your meal plan.
17gfat
1 cup Grated Coconut (fresh or frozen)
4 pcs Dried Red Chillies (Kashmiri or Byadgi for color)
1.5 tbsp Coriander Seeds
1 tsp Cumin Seeds
0.5 tsp Black Peppercorns
3 pcs Cloves
1 inch Cinnamon Stick
0.5 tsp Turmeric Powder
Instructions
1
Prepare the Field Beans
Wash the dried val beans and soak them in ample water for 8 hours or overnight.
Drain the water. For enhanced flavor and nutrition, you can optionally sprout them by tying them in a damp muslin cloth for another 8-10 hours.
In a pressure cooker, add the soaked or sprouted beans, 2 cups of water, and a pinch of salt. Cook for 3-4 whistles, or until tender (about 15-20 minutes). Set aside, reserving the cooking water.
2
Roast Spices and Prepare Masala Paste
Heat 1 tbsp of coconut oil in a pan over medium heat. Add the thinly sliced onion and sauté for 5-7 minutes until golden brown.
Add the grated coconut and roast on low-medium heat, stirring continuously for 5-7 minutes until it turns fragrant and a uniform golden brown. Remove the onion-coconut mixture from the pan and set aside.
In the same pan, dry roast the dried red chillies, coriander seeds, cumin seeds, peppercorns, cloves, and cinnamon stick for 1-2 minutes until aromatic.
Transfer the roasted onion-coconut mixture and the dry-roasted spices to a grinder. Add the turmeric powder and about 1/4 cup of water. Grind to a smooth, thick paste.
3
Cook the Curry Base
Heat the remaining 1.5 tbsp of coconut oil in a deep pot or kadai over medium heat. Add the finely chopped onion and sauté for 3-4 minutes until translucent.
Add the cubed raw papaya and sauté for 2 minutes.
Pour in 1 cup of water, cover the pot, and cook for 8-10 minutes, or until the papaya is tender-crisp (about 80% cooked).
Stir in the ground masala paste and cook for 5-7 minutes, stirring occasionally, until the raw aroma disappears and you see oil separating at the edges.
4
Simmer and Finish the Tonak
Add the cooked val beans along with their reserved cooking water to the pot. Mix everything well.
Stir in the tamarind pulp, grated jaggery, Goan garam masala, and salt.
Bring the curry to a gentle boil. Reduce the heat to low, cover, and let it simmer for 10-12 minutes, allowing all the flavors to meld together.
Check the consistency. If it's too thick, add a little warm water. Taste and adjust the seasoning if necessary, balancing the salt, tang, and sweetness.
Serve the Valpapai Tonak hot with steamed rice or fresh Goan pav (bread).
Servings
4
Serving size: 1 serving
521cal
8gprotein
70gcarbs
24gfat
Ingredients
1.5 cup Basmati Rice
1 cup Coconut Milk (full-fat, for best results)
2 cup Water
2 tbsp Coconut Oil
1 pcs Onion (medium, thinly sliced)
1 tsp Ginger-Garlic Paste
2 pcs Green Chilli (slit lengthwise)
1 pcs Cinnamon Stick (1-inch piece)
4 pcs Cloves
3 pcs Green Cardamom (pods, lightly crushed)
1 pcs Star Anise
2 tbsp Cashews (whole or halved)
2 tbsp Raisins
0.25 tsp Turmeric Powder
1 tsp Salt (or to taste)
2 tbsp Coriander Leaves (freshly chopped, for garnish)
Instructions
1
Prepare the Rice: Rinse the basmati rice under cold running water until the water is clear. Soak the rice in ample water for 20-30 minutes. Drain it completely using a fine-mesh sieve and set aside.
2
Fry Garnish: Heat coconut oil in a heavy-bottomed pot or Dutch oven over medium heat. Add the cashews and sauté for 1-2 minutes until they turn a light golden brown. Add the raisins and cook for another 30 seconds until they puff up. Remove both with a slotted spoon and reserve for garnish.
3
Temper Spices: In the same pot with the remaining oil, add the whole spices: cinnamon stick, cloves, crushed green cardamom, and star anise. Sauté for about 30-45 seconds until they release their aroma.
4
Sauté Aromatics: Add the thinly sliced onions and cook for 3-4 minutes until they become soft and translucent. Add the ginger-garlic paste and slit green chillies, and sauté for another minute until the raw smell disappears.
5
Toast the Rice: Add the turmeric powder and stir for a few seconds. Add the drained rice to the pot. Gently sauté for 1-2 minutes, being careful not to break the grains. This step helps make the rice fluffy and non-sticky.
6
Cook the Rice: Pour in the coconut milk and water. Add the salt and stir gently to combine. Increase the heat and bring the mixture to a rolling boil.
1 kg Raw Mangoes (Use a firm, sour, pickling variety like Ramkela or Rajapuri)
2 cup Mustard Oil (To be heated to smoking point and then cooled completely)
0.75 cup Salt (Use non-iodized or sea salt for best results)
5 tbsp Red Chili Powder (Adjust to your spice preference)
2 tbsp Turmeric Powder
4 tbsp Fennel Seeds (Also known as Saunf)
4 tbsp Split Mustard Seeds (Also known as Rai ki Dal)
2 tbsp Fenugreek Seeds (Also known as Methi Dana)
2 tsp Nigella Seeds (Also known as Kalonji)
1 tsp Asafoetida (Also known as Hing)
Instructions
1
Prepare the Mangoes (Day 1)
Wash the raw mangoes thoroughly. Wipe them completely dry with a clean kitchen towel. It is critical that there is no moisture.
Cut the mangoes into 1-inch cubes, discarding the inner stone but keeping the peel on.
Place the mango pieces in a large, dry glass or ceramic bowl. Add 1/2 cup of the salt and all the turmeric powder.
Mix well to coat every piece. Cover the bowl with a cloth or a loose lid and let it sit at room temperature for 24 hours. The mangoes will release a significant amount of water.
2
Dry the Mangoes (Day 2)
After 24 hours, drain all the water released by the mangoes. You can discard this brine.
Spread the mango pieces in a single layer on a clean cloth or a large tray.
Let them dry under a fan or in a shady, well-ventilated area for 4-5 hours until the surface moisture has evaporated. They should feel dry to the touch but not hard.
3
Prepare the Spice Mix and Oil
While the mangoes are drying, gently dry roast the fennel seeds and fenugreek seeds in a pan on low heat for 1-2 minutes until fragrant. Let them cool completely.
Simmer and Steam: Once boiling, immediately reduce the heat to the lowest possible setting. Cover the pot with a tight-fitting lid and let it simmer for 15-18 minutes, or until all the liquid has been absorbed and the rice is cooked through. Do not open the lid during this time.
8
Rest and Serve: Turn off the heat and let the rice rest, covered and undisturbed, for at least 5-10 minutes. This allows the grains to firm up. Open the lid, gently fluff the rice with a fork, and garnish with the fried cashews, raisins, and chopped coriander leaves. Serve hot.
Grind the roasted seeds along with the split mustard seeds into a coarse powder using a spice grinder or mortar and pestle.
In a large, dry mixing bowl, combine this coarsely ground spice mix, red chili powder, nigella seeds, asafoetida, and the remaining 1/4 cup of salt.
In a separate pan, heat the mustard oil until it reaches its smoking point (you'll see faint white fumes). Turn off the heat and let it cool down completely to room temperature. This step is crucial to mellow the oil's raw pungency.
4
Combine and Bottle the Pickle
Add the dried mango pieces to the bowl containing the spice mix. Toss well until each piece is thoroughly coated.
Pour about 1.5 cups of the completely cooled mustard oil over the mango-spice mixture. Mix everything thoroughly with a clean, dry spoon.
Carefully transfer the pickle into a sterilized, completely dry glass or ceramic jar (a 'barnī'). Pack it down gently to remove air pockets.
5
Mature the Pickle (7-10 Days)
Cover the mouth of the jar with a clean piece of muslin cloth and secure it with a string. This allows moisture to escape while keeping dust out.
Place the jar in direct sunlight for 7 to 10 days. Shake the jar gently or stir with a dry spoon once every day to redistribute the oil and spices.
After 3-4 days, the mango pieces will have softened and settled. Pour the remaining 0.5 cup of cooled mustard oil over the top to create a protective layer that submerges the mangoes.
After the sunning period, the mangoes will have softened and absorbed the flavors. The pickle is now ready. Replace the muslin cloth with an airtight lid and store in a cool, dry place. It can last for over a year.
