Sunday, July 14, 2013

CORN CURRY

CORN CURRY

Most of the time, we use corn on the cob with a lot of masala smeared on it. This is a great favourite, especially in the rainy season when a hot corn on the cob is most welcome.

I came across another use of corn when I saw this recipe from Tarla Dalal, another of those great Indian cookery experts who has been like a guide for thousands like me over the decades. She is a household name in India who has come up with ever so many interesting recipes of different types of cuisine.

What particularly appealed to me in  this recipe, which turned out to be quite delicious, was the crunchy taste of corn set in a curry that went very well with rotis.

Ingredients

  • Sweet Corn Kernels, boiled and lightly crushed, 1 and 1/2 cups
  • Cinnamon (Dalchini), 1" piece 
  • Cloves, ( Lavang), 2
  • Cardamoms, (Elaichi), 2
  • Cornflour, 1 tsp
  • Coconut milk, 2 cups
  • Salt, to taste
  • Oil, 2 tbsp
To Prepare the Green Paste :
  • Coriander, (Dhania), 1 and 1/2 cups, roughly chopped
  • Onions, 1/4 cup, thinly sliced
  • Coconut, 2 tbsp, freshly grated
  • Garlic cloves, 7
  • Ginger, ( Adrak) 1" piece
  • Poppy seeds (Khus-Khus), 4 tsp
  • Green chillies, roughly chopped, 6
  • Lemon juice, 1 tsp
Method 

Dissolve the cornflour in the coconut milk. Keep aside.
In a mixer grind together all the ingredients specified to prepare the green paste, using a little water, to form a smooth paste
Heat oil in a kadhai and when it is hot add the prepared green paste, cinnamon, cloves and cardamom 

Sauté on a medium flame for 2 to 3 minutes
Add the boiled and lightly crushed corn kernels, mix well and cook on a medium flame for 1 minute, while stirring continuously.
Add the cornflour-coconut milk mixture and salt, mix well and cook on a medium flame for 5 minutes, stirring continuously.

Serve hot with roti/paratha or steamed rice.