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Val Papadi is a flat white bean covered in a green pouch-like structure, with a bland and slightly bitter taste. They are served as an accompaniment to a variety of main courses. Toss in butter and freshly ground black pepper or flavoured olive oil. Popularly used in Karnataka in curries and soups.
Try making Goan-style val papadi cooked in tamarind paste, mustard seeds, fresh coconut, garlic and chillies.
Wash the Val Papdi thoroughly under warm water. Store chopped pieces in a breathable muslin cloth or a cotton bag and refrigerate them in the vegetable drawer.