This dish is best with the sweetest peas of early spring, straight from the garden, but frozen peas are still wonderful if you don't have a backyard vine. You can vary the amounts of either pea variety depending on your preference. I use frozen coconut from my local Indian grocery store (along with the whole seeds that I stock up on in bulk), but I'd love to try it with fresh -- I'm just not sure I'm ready to wrestle with a whole coconut, rolling across the kitchen counter. This dish is inspired by my dear friend, Saraswathi, who's my guru for South Indian-style cooking (my mother-in-law taught me the ways of the north).

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