Kovalam Mutter ( Kadhai and Tava Cooking Delights)
by Tarla Dalal
Added to 150 cookbooks
This recipe has been viewed 11819 times
Kovalam is a scenic coastal town in southern india, where the shore is lined almost completely with coconut palms. Understandably, their cuisine is characterised by the copious use of coconuts. Kovalam mutter is a semi-spicy preparation of green peas cooked with onions, tomatoes, spices and a smooth coconut-cashew paste, and tempered with the traditional south indian combo of crunchy cumin seeds and urad dal.
- Heat the oil in a non-stick deep kadhai and add the cumin seeds and urad dal.
- When the seeds crackle, add the onions and sauté on a medium flame for 1 to 2 minutes.
- Add the garlic paste, coriander-cumin seeds powder, chilli powder, turmeric powder, tomatoes, salt and 2 tbsp of water, mix well and cook on a medium flame for 2 minutes, while stirring occasionally.
- Add the prepared coconut-cashew paste, green peas, coriander and ½ cup of water, mix well and cook on a medium flame for 2 to 3 minutes, while stirring occasionally.
- Serve hot.
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