Creamy South Indian Matar Coconut CurryVeg
Discover the rich, creamy essence of a traditional South Indian Matar Korma. This flavorful curry features fresh green peas simmered in a luscious gravy made from a blend of fresh coconut, cashews, fennel seeds, and aromatic spices. Perfect for any meal, this simple yet royal dish pairs wonderfully with rotis, parathas, or steaming rice. Follow this easy, step-by-step method to bring authentic, divine flavors to your home with wholesome, plant-based ingredients.
Ingredients
For the Base:
1 cups Green Peas
2 cups Water
1 tsp Salt
For the Gravy Paste:
1 cup Fresh Coconut
4 nos. Cloves
4 nos. Black Peppercorns
9 piece Cashew (chopped)
1 inch Ginger
2 nos. Green Chilli
1 tbsp Fennel Seeds
1 cup Water
For the Tempering and Curry:
2 tbsp Oil
1 tsp Cumin Seeds
2 leaves Bay Leaf
1 tsp Turmeric Powder
1 tsp Asafoetida Powder (Hing)
few Curry Leaves
1 no. Tomato (chopped)
to taste Salt
1 cup Water
1 tbsp Coriander Powder
For garnishing Coriander Leaves (chopped)
Instructions
Step 1— Boil the Peas
1
In a pot, bring the water to a boil.
2
Add the salt and green peas.
3
Cook for 7–8 minutes until the peas are about 80% done. Once finished, turn off the flame and set them aside with the cooking water.
Step 2— Prepare the Coconut Gravy Paste
1
In a mixer jar, grind the fresh coconut until coarsely processed.
2
Add the cloves, black peppercorns, cashews, ginger, green chillies, and fennel seeds.
3
Pour in the water and grind everything into a smooth, consistent paste. Set this aside.
Step 3— Tempering and Base
1
Heat the oil in a pan or kadhai.
2
Add the cumin seeds, bay leaves, turmeric powder, asafoetida (hing), and curry leaves. Sauté briefly.
3
Add the chopped tomato and salt. Mix well and cook for 3–4 minutes until the tomatoes soften.
Step 4— Combine and Simmer
1
Pour the prepared coconut paste into the pan along with the extra water.
2
Add the coriander powder, mix thoroughly, and cook for 1 minute.
3
Add the boiled green peas along with the water they were cooked in. This liquid helps enhance the flavor of the curry.
4
Let the mixture simmer on low flame for 6–7 minutes.
Step 5— Finish
1
Turn off the heat. Garnish the curry with fresh coriander leaves.
2
Allow the dish to cool slightly before serving; the curry will thicken further as it rests.
Nutrition Facts
4 servings per recipe
