Coconut Stew

I happen to love coconut, particularly for that sweet and crunchy texture it adds to any dish.
-Marcus Samuelsson

Thengai pal kuzhambu – A coconut milk stew
Peas simmered in coconut here – no crunch, with more coconut pate in the flavoring, a of course Indian style some green chillies to balance out the sweetness!

Prep
🥥Roast till golden and grind
1/2 cup grated coconut
1 tbsp Daniya ( Coriander)
1 tsp Sesame seeds
3 dried red chillies
🥥Simmer with enough water to cover will cooked
3 cups peas
And 2 green slit green chillies
1 tsp salt
A pinch of turmeric
🥥When half cooked, add above prep paste
1.5 cups coconut milk (1 tin)
1 tsp rice flour in 3/4 to 1 cup water. This should have a thick soup like consistency.
Bring to boil and switch off
🥥Temper and add to above stew
Heat 2 tbsp oil
Let splutter
1 tsp Mustard seeds
1 tsp Jeera ( Cumin seeds )
6 to 8 curry leaves
1/3 tsp Asafoetida

Serve hot with rice, rotis or Appam.
Instead of peas, try substitutes. My favorite is deep fried okra or eggplant. These should be added at the end.