Malvani Sukka Masala
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Author:
Yash dani
Malvani Sukka Masala is a fragrant coastal-style preparation that celebrates bold spices and creamy coconut flavours. Made with aromatic curry leaves, ginger, garlic, and onions, this dish is infused with robust Malvani masala for authentic Konkan warmth. Blanched vegetables are gently tossed in the spiced base and finished with rich coconut milk, creating a perfectly balanced, semi-dry curry that’s comforting yet flavourful. Garnished with fresh coriander, Malvani Sukka Masala pairs beautifully with soft rotis or steamed rice, making it a wholesome vegetarian meal inspired by traditional coastal cuisine.
Ingredients
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10-12 Curry Leaves
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2 tsp Garlic (chopped)
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2 tsp Ginger (chopped)
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2 nos Red Onions (chopped)
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2 tbsp Malvani Masala
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100ml Water
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2 Carrots (diced, and blanched)
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6-7 French Beans (cut into 1 inch pieces)
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1⁄2 Cauliflower (cut into florets, and blanched)
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200ml Coconut Milk
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2 tsp Coriander (chopped)
Directions
In a kadai, heat some oil on a low flame.
Add in the curry leaves, ginger, garlic, and onion, and saute until the onions turn translucent.
Sprinkle in the Malvani Masala, and cook for 2-3 minutes.
Pour the water, mix well, and allow to simmer for 1-2 minutes.
Add in the blanched vegetables, and mix until the vegetables are coated well in the masala.
Pour in the coconut milk, stir, and switch off the flame.
Garnish with chopped coriander, and serve hot with rotis or rice.