Kovalam Matar, Green Peas Cooked with Cashewnut and Coconut Paste
by Tarla Dalal
Kovalam Matar is a semi-dry and semi-spicy subzi of green peas and tomatoes cooked with spice powders and a cashew paste.
It is quite easy and quick to prepare and makes use of everyday ingredients, yet it has a rich and exotic feel because of the cashew-coconut paste and the juiciness of green peas.
A garnish of coriander gives a fresh burst of flavour to this green peas subzi making it a delight to savour.
Love green peas, then also do try other variations like Green Peas and Mint Soup , Green Peas Kheer , Green Peas Pancake , Green Peas Waffles and Green Peas Sandwich .
Kovalam Matar, Green Peas Cooked with Cashewnut and Coconut Paste recipe - How to make Kovalam Matar, Green Peas Cooked with Cashewnut and Coconut Paste
Preparation Time: Cooking Time: Total Time:
Makes 2 servings
1 cup boiled green peas
2 tsp oil
1 tsp urad dal (split black lentils)
1/2 tsp cumin seeds (jeera)
1/2 tsp ginger-garlic (adrak-lehsun) paste
1/4 cup finely chopped onions
1/4 cup finely chopped tomatoes
a pinch of turmeric powder (haldi)
1/4 tsp cumin seeds (jeera) powder
1/2 tsp coriander (dhania) powder
1/2 tsp chilli powder
salt to taste
For The Paste
1 tbsp cashewnuts (kaju)
2 tbsp freshly grated coconut
For The Garnish
2 tsp finely chopped coriander (dhania)
For the paste
- For the paste
- Combine the cashewnuts and coconut in a microwave-safe bowl, mix well and microwave on high for 1 minute.
- Allow it to cool slightly and blend in a mixer to a smooth paste using 2 tbsp of water. Keep aside.
How to proceed
- How to proceed
- Combine the oil, urad dal, cumin seeds, ginger-garlic paste and onions in a deep microwave-safe bowl, mix well and microwave on high for 1 minute.
- Add the tomatoes, turmeric powder, cumin powder, coriander powder, chilli powder and 2 tsp of water, mix well and microwave on high for 1 minute.
- Add the prepared paste, green peas, salt and ΒΌ cup water, mix well and microwave on high for 1 more minute.
- Serve hot garnished with coriander.
| Energy | 202 cal |
| Protein | 7.2 g |
| Carbohydrates | 17.2 g |
| Fiber | 8.2 g |
| Fat | 11.6 g |
| Cholesterol | 0 mg |
| Vitamin A | 174.8 mcg |
| Vitamin B1 | 0.1 mg |
| Vitamin B2 | 0 mg |
| Vitamin B3 | 0.3 mg |
| Vitamin C | 13.8 mg |
| Folic Acid | 20.1 mcg |
| Calcium | 37.3 mg |
| Iron | 1.8 mg |
| Magnesium | 48.7 mg |
| Phosphorus | 161.5 mg |
| Sodium | 12.1 mg |
| Potassium | 184.7 mg |
| Zinc | 0.5 mg |
The cashew and coconut paste is a new combination for the paste that i have tried.A different style to cook green peas sabzi and it so delicious.As this subzi was mild-spicy my family loved it.
Great way to have a green peas subzi with a South Indian paste. The paste of coconut and cashew-nuts combine well to make a nice non spicy vegetable.