Kovalam Matar

why make this recipe

Kovalam Matar is a delicious and comforting Kerala-style green peas curry. This dish offers a delightful blend of flavors and textures, making it a perfect addition to your meal. The use of fresh green peas not only adds a vibrant color but also provides a good source of vitamins and nutrients. This recipe is easy to prepare and is great for both everyday meals and special occasions. Enjoying this hearty curry will transport you to the beautiful shores of Kovalam, where the rich flavors of Kerala cuisine shine.

how to make Kovalam Matar

Ingredients

• 1 cup coconut
• 3 tbsp cashew paste (or soaked cashews)
• 1 tbsp ginger-garlic paste
• 3 green chillies
• 1/4 cup water
• 1 tbsp vegan ghee (or oil/vegan butter)
• 1 tsp mustard seeds
• 1 tsp cumin seeds
• 1 tbsp urad dal
• 5-6 curry leaves
• 1 onion, chopped
• 1.5 cups water
• 3 cups green peas (fresh or frozen)
• 1 tsp turmeric powder
• 1 tsp coriander powder
• 1 tsp cumin powder
• 1 tsp chilly powder
• salt, to taste
• 1/4 cup cilantro, chopped

Directions

1. To make the masala paste, start by blending the coconut, cashew paste, ginger-garlic paste, green chillies, and 1/4 cup of water until smooth. Set aside.

2. To prepare the curry, heat vegan ghee in a pan over medium heat. Add mustard seeds, and once they pop, add cumin seeds, urad dal, and curry leaves. Sauté for a minute until fragrant.

3. Add the chopped onion and cook until it turns golden brown.

4. Pour in the masala paste and cook for a few minutes, stirring frequently.

5. Add 1.5 cups of water, green peas, turmeric powder, coriander powder, cumin powder, chilly powder, and salt. Mix well and let it simmer for about 10-15 minutes, or until the peas are tender.

6. Garnish with chopped cilantro before serving.

how to serve Kovalam Matar

Kovalam Matar is best served hot. Pair it with steamed rice, dosas, or chapatis for a complete meal. You can also serve it with a side of pickle or yogurt to balance out the spices.

how to store Kovalam Matar

You can store Kovalam Matar in an airtight container in the refrigerator for up to 3-4 days. Reheat gently on the stove or in the microwave before serving. If you want to freeze it, place it in a freezer-safe container and it will stay good for up to a month.

tips to make Kovalam Matar

• For a creamier texture, add more coconut or cashew paste.
• Adjust the number of green chillies to control the spice level.
• If using frozen green peas, there’s no need to thaw them before adding them to the curry.

variation

If you’re looking to add more vegetables, you can include carrots, potatoes, or bell peppers to the curry. This will not only enhance the flavor but also add nutritional value.

FAQs

Can I use fresh peas instead of frozen?
Yes, fresh peas work wonderfully in this recipe. Just make sure they are tender.

Is there a non-vegan option for this recipe?
Yes, you can use regular ghee or butter instead of vegan ghee for a non-vegan version.

Can I make this recipe in advance?
Absolutely! It tastes even better the next day as the flavors develop. Just store it properly in the fridge.

Kovalam Matar

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• Author: ikramnihad
• Total Time: 40 minutes
• Yield: 4 servings 1x
• Diet: Vegan

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Description

Kovalam Matar is a delicious and comforting Kerala-style green peas curry, rich in flavors and textures, perfect for any meal.

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Ingredients

Scale 1x2x3x

• 1 cup coconut
• 3 tbsp cashew paste (or soaked cashews)
• 1 tbsp ginger-garlic paste
• 3 green chillies
• 1/4 cup water
• 1 tbsp vegan ghee (or oil/vegan butter)
• 1 tsp mustard seeds
• 1 tsp cumin seeds
• 1 tbsp urad dal
• 5–6 curry leaves
• 1 onion, chopped
• 1.5 cups water
• 3 cups green peas (fresh or frozen)
• 1 tsp turmeric powder
• 1 tsp coriander powder
• 1 tsp cumin powder
• 1 tsp chilly powder
• salt, to taste
• 1/4 cup cilantro, chopped

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Instructions

1. Blend coconut, cashew paste, ginger-garlic paste, green chillies, and 1/4 cup of water until smooth for the masala paste.
2. Heat vegan ghee in a pan over medium heat. Add mustard seeds and wait for them to pop.
3. Add cumin seeds, urad dal, and curry leaves. Sauté for a minute until fragrant.
4. Add chopped onion and cook until it turns golden brown.
5. Pour in the masala paste and cook for a few minutes, stirring frequently.
6. Add 1.5 cups of water, green peas, turmeric powder, coriander powder, cumin powder, chilly powder, and salt. Mix well and let it simmer for about 10-15 minutes or until the peas are tender.
7. Garnish with chopped cilantro before serving.

Notes

For a creamier texture, add more coconut or cashew paste. Adjust chillies to control spice level. If using frozen peas, no need to thaw.

• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Category: Main Course
• Method: Stovetop
• Cuisine: Kerala

Nutrition

• Serving Size: 1 serving
• Calories: 320
• Sugar: 6g
• Sodium: 300mg
• Fat: 20g
• Saturated Fat: 10g
• Unsaturated Fat: 8g
• Trans Fat: 0g
• Carbohydrates: 30g
• Fiber: 8g
• Protein: 10g
• Cholesterol: 0mg

Keywords: Kovalam Matar, Kerala curry, vegan curry, green peas recipe, comfort food