Kovalam Mutter ( Kadhai and Tava Cooking Delights)

Kovalam Mutter, coconut and tomatoes combined with peas make a very tasty dish.

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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.

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Makes 4 servings
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1 1/4 cups boiled green peas
1 tbsp oil
1/2 tsp cumin seeds (jeera)
1 tsp urad dal (split black lentils)
1/2 cup finely chopped onions
1 tsp garlic (lehsun) paste
1 tsp coriander-cumin seeds (dhania-jeera) powder
1 tsp chilli powder
1/4 tsp turmeric powder (haldi)
1/2 cup finely chopped tomatoes
salt to taste
1 tbsp finely chopped coriander (dhania)

To Be Ground Into A Smooth Coconut-cashew Paste (using A Little Water)
4 tbsp grated coconut
1 tbsp broken cashewnuts (kaju)

  1. Heat the oil in a non-stick deep kadhai and add the cumin seeds and urad dal.
  2. When the seeds crackle, add the onions and sauté on a medium flame for 1 to 2 minutes.
  3. 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.
  4. 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.
  5. Serve hot.
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