Malvani Hirvya Vataap – Base Gravy for Your Malvani Fish Curry & Veg Curry

Malvani Hirvya Vataap (Malvani Base Gravy) serves as the foundation sauce for a variety of Malvani Seafood Curries and Malvani Vegetarian curries. “Hirvya” is a term that means raw & “Vataap” is a word that means paste or gravy. The basic gravy is made with all of the ingredients in their raw forms. This Vataap is made primarily of Coconut and contains fairly minimal ingredients. We can perceive each item’s contribution by testing, smelling, and seeing it.

Coconut provides this Vataap with body and texture; Byadagi Chilli adds color, aroma, and a somewhat spicy taste; Coriander seeds add an earthy, sour, and sweet flavor; Tirphal (Indian Pickly Ash) adds a tangy, spicy taste; and Ginger adds a spicy taste. Coriander seeds, Fresh Grated Coconut regulate the warmth of Ginger, Tirphal, Turmeric, and Byadagi Chilli’s spice.

While many people enjoy adding onion and garlic as well, I don’t use them while preparing fish curry because their strong flavors overshadow the fishy flavor. However, you can use them lightly.

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The curry will have an earthy taste and scent if it is ground on a stone, and it will be very delicious if it is cooked over a Traditional Chul, or wood stove. I like to cook it over a wood burner whenever I get the chance. Another intriguing aspect regarding the spiciness of this Vataap is that, for the next two to three minutes after having each bite food with curry, you will continue to taste the acidic spice of Tirphal on your tongue and the mild spice of Byadagi Chilli in your throat.

This Vataap can literally be used to prepare a lot of Malvani Curries. When preparing any curry, don’t forget to include kokum at the end.

Print Recipe

Malvani Hirvya Vataap – Base Gravy for Your Malvani Fish Curry & Veg Curry

Author: Kunal Bandekar Cooking Method: Grinding Cuisine: Indian West Coastal, Kokani, Malvani Courses: Dinner, Lunch Recipe Keys: Dairy Free Non Vegetarian V Vegetarian

Difficulty: Intermediate Prep Time 15 mins Rest Time 15 mins Total Time 30 mins

Servings: 4

Best Season: Suitable throughout the year

Description

Coconut provides this Hirvya Vataap with body and texture; Byadagi Chilli adds color, aroma, and a somewhat spicy taste; Coriander seeds add an earthy, sour, and sweet flavor; Tirphal (Indian Pickly Ash) adds a tangy, spicy taste; and Ginger adds a spicy taste. Coriander seeds, Fresh Grated Coconut regulate the warmth of Ginger, Tirphal, Turmeric, and Byadagi Chilli's spice.

Malvani Hirvya Vataap

Servings

Main Ingradients

• 2 cup Fresh Grated Coconut
• 5-6 Byadagi Chilli
• 2 tbsp Coriender seeds
• 1 Inch Ginger
• 4-5 Tirfal (Indian prickly ash) (Only Woody Outer Shell)
• 1 pinch Turmeric
• Salt (To Your Taste)
• Malvani Fish Curry Masala (If required for colour)
• ¹⁄₂ cup Water (for consistency while grinding)

Instructions

1. Allow the Tirphal, Byadagi chili, and Coriander seeds to steep in Luke Warm Water for a minimum of ten to fifteen minutes.

   
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2. Using a mixer grinder, grind the fresh grated coconut, ginger, turmeric, soaked Byadagi Chillies, Tirphal, and Coriander Seeds. To make the texture more paste-like, add additional water.

   
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3. Your Malvani Hirvya Vataap can now be used to make any Malvani vegetarian or fish curry.

   
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Note

When making any Malvani Vegetarian or Seafood Curry, you can add extra water to achieve the desired consistency.

Keywords: delicious, homemade, vegetarian, non-vegetarian, malvan, malvani cuisine, base gravy, indian base gravy, malvani base gravy, malvani fish curry, malvani chicken curry