Monday, September 11, 2017



There are many dishes one can make with babycorn, which must rate as one of the most popular ingredients in many homes. Elsewhere in this blog, you will find recipes for Babycorn Masala, Spicy Babycorn Satay, and Palak Babycorn Subzi,  amongst others. All three use babycorn but are quite different from each other.

Today's recipe is an interesting starter called Babycorn Pudhina, adapted from the recipe of the same name by ace cookery expert, Tarlaji Dalal. The flavour of mint sets this dish apart from many other starters. It is easy to make and is best served with tooth picks or cocktail forks. The touch of lime enhances the taste of the starter.

  • Babycorn, 2 cups
  • Butter, melted, or Oil, 2 tsp
  • Cornflour, 1 and 1/2 tsp
  • Black Salt, (Kala Namak), 1/4 tsp
  • Salt , to taste
For the Mint & Coriander Chutney:
  • Pudhina, (Mint Leaves)  chopped, 1 cup
  • Coriander, (Dhania) chopped, 1/2 cup
  • Onions. sliced, 1/4 cup
  • Lemon Juice, 1 tbsp
  • Sugar, 1/4 tsp
  • Green Chillies, roughly chopped, 2-3
  • Salt, to taste


Wash and clean the pudhina and coriander leaves thoroughly and roughly chop them.
In a blender, blend together the chopped pudhina, chopped coriander, sliced onions, lemon juice, sugar, salt and green chillies to a smooth paste using very little water. This forms the chutney used to marinate the babycorn. Keep aside.

Slit the babycorns vertically and boil them in salted water till they are cooked. Drain the excess water.
In a bowl, combine the cooked babycorn  with the prepared pudhina-coriander chutney.
Coat the babycorns with this chutney and set aside for marination for about 10 minutes
Heat the butter/oil in a non-stick tawa, add the marinated babycorn and saute on medium flame for 1 minute
Add the cornflour, black salt, and salt and saute on medium flame for another 2-3 minutes
Serve hot with lemon wedges and onion rings, using cocktail forks or toothpicks

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