Sweet corn curry

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KONICA MINOLTA DIGITAL CAMERA                                                       Ready to serve sweet corn curry

Time taken: 1 hour

Serves : 4-5

Sweet corn is much loved at home in almost all forms.  I like the specially roasted corn on the charcoal sprinkled with chili powder, salt and then brushed with lemon juice is excellent  in its flavor.  I normally pick it up when ever i find it on the cart on the road side at Mani-pal.  I have already put up a few dishes like the kosambari, corn vada, pulav etc..,  Today i would like to put up sweet corn curry with gravy which is a good combo with rice as well as chapati or even roti.  Here is my version of the recipe….

What you need to have:

1. Sweet corn kernels – 1 and 1/2 Cup

2. Chopped Capsicum – 1 Cup

3. Chopped Onion – 1 Cup

4. Chopped tomatoes – 1 cup(to be pureed)

5. Green chili  split – 2

6. Ginger garlic paste – 1 Teaspoon

7. Kasuri methi  – 1 Tablespoon lightly crushed

8. Turmeric powder – 1 Teaspoon

9. Red chili powder – 1 Teaspoon

10. Dhania jeera powder – 1 and 1/2 Teaspoon

11. Garam masala powder – 1/4 Teaspoon (home made)

12. Fresh cream –  1 Tablespoon

13. Cashew-nuts – 5-6 (soaked in a little milk)

14. Chopped Cilantro – A handful

15. Salt – As needed

16. Cooking oil – 1 -2 TablespoonsKONICA MINOLTA DIGITAL CAMERA                                                    Sweet corn kernels & chopped CapsicumKONICA MINOLTA DIGITAL CAMERA                                                              Chopped onions & TomatoesKONICA MINOLTA DIGITAL CAMERA                                                           Other ingredients of the dish

What you do with what you have:

1. Wash, peal and chop onions fine, Also wash and chop Tomatoes , cilantro fine and keep it aside.  Soak cashews in milk and grind it to a fine paste.  Slit Green chili and chop cilantro as well and keep it aside.

2. Place a broad skillet with 2 Tablespoons of cooking oil in it on medium flame.  When heated add chopped onions to it and also little salt so that it is not burnt.  Fry till it is transparent.KONICA MINOLTA DIGITAL CAMERA                                                                    Chopped onion being fried

3. When done, add slit green chili, ginger-garlic paste and chopped capsicum and saute for about 5 minutes.

KONICA MINOLTA DIGITAL CAMERA

                            Green chili, ginger garlic paste and chopped capsicum being added

4. When done, add Kasuri methi, red chili powder, turmeric powder and Dhania jeera powder in a row and stir for a while.KONICA MINOLTA DIGITAL CAMERA

                                                     Kasuri methi & other powders being added

5. Add tomato puree and fry till the oil separates.KONICA MINOLTA DIGITAL CAMERA

                                                                       Tomato puree being added

6. Add corn kernels and cook for a while covering it with a lid.  Add a little water as well so that it helps out to cook well.KONICA MINOLTA DIGITAL CAMERA

                                             Corn kernels being added to the seasoning

7. When cooked add half the quantity of cilantro and bring it to boil.KONICA MINOLTA DIGITAL CAMERA

                                                     Cilantro being added to the dish

8. Finally add grind Cashew-milk mix  from step-1 to it and bring it to boil on simmering the flame.  Finally add milk cream and bring it to boil on sim flame only.  Check for salt and  Garnish with cilantro.  YummmmKONICA MINOLTA DIGITAL CAMERA

                                                    Grind Cashew-milk mix being added

9. Garnish with cilantro and serve hot with chapati, puri or even roti.YummmmmKONICA MINOLTA DIGITAL CAMERA

                                                                Ready to serve corn curry

Time taken: 1 hour

Serves 4-5

Good to remember: 

1. Use tender  and fresh corn kernels for the dish

2. Use fresh milk cream for an awesome aroma.

3. Using soaked and pealed Almonds in place of cashews is also another option.

4. Check for salt before serving.

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4 thoughts on “Sweet corn curry

    Aruna Panangipally said:
    July 18, 2014 at 9:07 pm

    I am always at a loss of what to do with sweet corn… This is a wonderful recipe to have.

    Rana said:
    July 22, 2014 at 10:29 am

    “Remember that Bengali households still are known for their amazing food culture and this fact is known world-wide 🙂

    tanSEN was bengali my dear friend, so were a lot of other people! want to see the entire list as it stands today? so was subash chandra bose and sri aurobindo 🙂

    and i can name a million others and i am proud to say our greateness can be exerted beyond our national borders.
    we are the fifth largest speakers!

    c’mon
    we bengalis have won pretty much every award in the world stage
    you name it we have it and we are damn proud of what we have 🙂

    its the only country in the world which took rebellion because it couldn’t speak its mother tongue and it won! and won so hard that the UN had to adopt that day as the international language day, which celebrates languages from all over the world.

    did you know that the FAMOUS SEARS TOWER is architectured by another bengali?”

    KAMONASISH AAYUSH MAZUMDAR
    (MBA, IMT Ghaziabad)
    Bengaluru, Karnataka

      Anonymouse said:
      August 9, 2014 at 6:42 pm

      Thanks for sharing your opinion, Kamonasish Mazumdar. I hope you read the blog first.

        prathibalrao responded:
        August 9, 2014 at 7:46 pm

        Hi Anonymouse,

        Thanx a lot for your reply!!!!

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