Valachi Amti – Maharashtrian Val / Dalimbi / Pavata Curry

valachi amti


  • 1 cup val / dalimbi
  • 1 medium sized onion (finely chopped)
  • 1 medium sized tomato (finely chopped)
  • Cloves of garlic – 5-6 (sliced)
  • Kanda lasun chutney / Lal tikhat – 3-4 tsp (For recipe click here – Kanda lasun masala recipe. If not available, add 1 tsp of red chilli powder, 1 tsp of coriander powder, 1 tsp of cumin powder and little bit of garam masala)
  • Dessicated coconut – 2 tbsp
  • Kokum – 3-4 petals (if not available, add little bit tamarind pulp)
  • Grated jaggery – 1 tbsp
  • Few curry leaves
  • Turmeric powder – ½ tsp
  • Mustard seeds – ½ tsp
  • Cumin seeds – ½ tsp
  • Pinch of asafoetida
  • 2 tbsp of Oil
  • Salt to taste

How to make valachi amti?

  • Soak beans overnight.
  • Drain out water next morning and tie them in a cotton cloth and keep in a warm place for 6-8 hours to sprout. Depending on the weather they will take less or more time to sprout. I kept them just for 4 hours and the weather was too cold, so they didn’t sprout well.
  • Then put them in warm water so that you can peel them easily.
  • Heat up 2 tbsp of oil.
  • Once heated, add mustard seeds, cumin seeds, pinch of asafoetida, curry leaves and garlic.
  • Saute for few seconds until raw smell from garlic disappears.
  • Add onion and sauté till translucent.
  • Then add tomato, kanda lasun masala and salt to taste. Add salt little less than required as kanda lasun masala also contains substantial amount of salt.
  • Cook until tomato is tender and oil starts to separate from mixture, stirring occasionally.
  • Add dalimbi or val and mix gently.
  • Then add coconut, kokum, jaggery and around 3 cups of water. Mix well.


  • Once curry comes to boil, reduce heat to low and allow it to simmer for 15-20 minutes until beans are cooked. As we’ve added kanda lasun masala and simmered curry for long time, oil will float on top which is called ‘kat’ in Marathi.
  • Serve curry hot with plain rice and papad.

dalimbi chi amti