Kovalam Mutter is super simple, robust & aromatic curry that will easily make it's way on your regular dinner rotation. Serve with rice for a complete meal.
When I was in college, my aunt gifted me a hamper which contained 6 cookery books, all from Tarla Dalal. For those who don't know about her, she was a celebrated Indian food writer, chef, cookbook author and host of cooking shows. I used to love watching her cooking shows on TV and would religious make her recipes. I recreated so many recipes of hers that everyone began calling me junior Tarla Dalal! I took a lot of pride in that name and would dream of becoming like her some day. I would imitate her while cooking her recipes in my kitchen. It was as if there was an imaginary camera recording me. It's funny how life unfolds! She did play a large role in shaping my future.
I still have her books with me and go back to it whenever I need some inspiration. She also has a website which I keep visiting. It was there I saw the recipe for Kovalam Mutter. I had never heard of this dish before but since I love green peas, I just knew that I had to try this recipe. I assume, the recipe gets its name from Kovalam which is a beach town by the Arabian Sea in Thiruvananthapuram metropolitan area in Kerala, India. Their cuisine relies heavily on the use of coconut maybe because the shore is lined with coconut palm trees. This dish too has a South Indian traditional combo of coconut and veggies like green peas and onions.
I enjoy making and eating one-pot curries like these. They can be had with any Indian bread on weekdays and with rice on weekends. This creamy coconut curry sauce is loaded with flavor and is made using just few basic ingredients. There are many ways to make curry. But remember, every good curry has something in common: an authentic base layer of flavor that is created using rich and fragrant spices and seasonings. Since coconut milk is the base for this curry the dish is high in fat and low in carbs. You can call this curry healthy because the fats from coconut milk are the good ones that our body needs. It’s Keto, Whole30 friendly and down right delicious.
Let me share with you the recipe to make Kovalam Mutter. First prepare a paste of coconut, garlic and cashews. Keep it aside for now. Heat oil in a pan and temper cumin seeds. Once it splutters, add urad dal and fry till they turn light golden. Then add finely chopped onions and saute till they turn translucent. Next add the ginger paste along with the ground paste and water. Mix and cook this for 4-5 minutes on medium flame or until the raw smell goes away. Then add the frozen/cooked green peas to the pan along with the seasonings like turmeric powder, coriander cumin powder, paprika and salt. Continue to cook for another 2 minutes. Garnish with chopped cilantro and serve warm.
Here are some recipes that you can try with green peas -
Green Peas Pulao Recipe | How to make Matar Pulao
How To Make Papadum & Green Peas Curry | Papad Ki Sabzi,
Green Peas Crepes/Dosa,
Methi Matar Malai | Fenugreek Green Peas Gravy & A Vegan Version,
Khoya Mutter | Green Peas Masala,
Vegan Mutter Ka Nimona | Green Peas Curry Recipe,
Restaurant Style Aloo Mutter Gravy | Potatoes & Green Peas Curry,
Green Peas Pulav
Green Peas Shundal/Green Peas Munchies.
You can use freshly shredded or desiccated coconut for this recipe. However, fresh coconut tastes the best. You can use fresh or frozen green peas and add more than recomended if needed. Add chopped tomatoes to the curry for an extra tang. Add more water to get the desired curry consistency.
Recipe 📖
Easy Kovalam Mutter | Vegan Green Peas Curry
Equipment
Ingredients
To make the masala paste
- 1 cup coconut
- 3 tablespoon cashews or cashew paste
- 1 tablespoon ginger-garlic paste
- 3 green chillies
- 5-6 curry leaves optional
- ¼ cup water
To prepare the curry
- 1 tablespoon vegan ghee or oil
- 1 teaspoon cumin seeds
- 1 tablespoon urad dal
- 1 onion
- 1 tablespoon ginger-garlic paste
- 1 cup water
- 3 cups green peas
- 1 teaspoon turmeric powder
- 1 teaspoon coriander powder
- 1 teaspoon cumin powder
- 1 teaspoon chilly powder
- salt
- ¼ cup cilantro
- 1 tablespoon cashew cream optional
Instructions
To make the masala paste
- Add coconut, garlic, green chillies, curry leaves, and cashews to a blender.
- Blitz to make a smooth paste by adding water. Add more water than recommended if needed. Keep it aside for now.
To prepare the curry
- Heat vegan ghee or oil in a pan and temper cumin seeds. Once it splutters, add urad dal and fry till they turn light golden.
- Then add finely chopped onions along with salt and saute till the onions turn translucent.
- Next add the ginger paste along with the ground paste and water. Mix and cook this for 4-5 minutes on medium flame or until the raw smell goes away.
- Then add the frozen/cooked green peas to the pan along with water.
- Now add the seasonings like turmeric powder, coriander powder, cumin powder, chilly powder and salt. Continue to cook for another 8-10 minutes.
- Garnish with chopped cilantro and drizzle some cashew cream on top. Serve warm.
Notes
Nutrition
We love curry! All of the flavors in this is so good! Can't wait to make it again!
Wow, am in love with your vibrant green curry. It looks so so delicious. Thanks a lot.
Best dish for my vegetarian friends. Looks creamy and delicious.
Beautiful presentation! Can't wait to try this curry.
Oh I love curry!! This sounda great, thanks for the recipe!!