You are simply missing out , if you yet haven’t had corn on the cob curry . The combination of creamy sauce and crunchy, this lip smacking recipe of boiled sweet corn on the cob cut into pieces is unique and it is sure to please your family. This tongue twister ridiculously messy dish is my husband’s most favourite at home. You can say it’s like a substitute of chicken for vegetarian people, which need to chew it properly to get the real taste .
Serve hot with roti or nan or with steamed rice !!
The marriage of coconut milk and roasted whole spices paste , then slowly cooked with the pieces of pre boiled corn on the cob to bring all the flavours together is just a heavenly match. You will not find this curry in any Indian restaurant.
The best and easy way to cook this corn on the cob is to pressure cook it or you can bring it to boil in hot water for nearly 10-12 minutes. Nowadays, frozen corn on the cob is readily available in all supermarkets, so you can store it in refrigerator to use it later for cooking . My advice is to cut them into pieces and cook, otherwise it will be messy later on . The corn kernels must be soft that is the key of this recipe.
Corn is a great source of carbs and it has also lot of water in it along with descent amount of protein and high in fibre. It can be prepared either dry curry or even in tomato based tangy curry, there are various way to cook corn on cob .
What is your favourite way to eat corn on the cob curry . I love to serve with nan or roti .
What is your favourite way to eat corn on the cob curry . I love to serve with nan or roti .
Ingredients:
2-3 corn on the cob , fresh or frozen
2 onions, finely chopped
4-5 garlic cloves
3 dry red chilies, deseeded and soak in hot water
Pinch of sugar
Salt to taste
Pinch of turmeric
1 cup coconut milk
1 tablespoon mustard oil
Dry roast :
1 teaspoon cumin seeds
1 teaspoon coriander seeds
Dry roast this spices on tawa till you get nice aroma then make a fine powder in a grinder.
Directions:
First make four pieces of each corn on cob. Boil it in pressure cooker for one whistle ,if not frozen one.
In a blender, make a smooth paste of onion, garlic and soaked red chillies, and make a smooth paste.
In a skillet, heat oil , fry the onion mixture paste till you get light brown colour. Now add roasted spice powder, salt, sugar and turmeric , stir it continuously for 2 to 3 minutes. Add pieces of corn on the cob and stir it again. Add 2-3 cups of water . Cover it and cook in medium flame till the corn kernels becomes soft. When the curry is about to cook add coconut milk. Cook for another 2 to 3 minutes and remove from gas .
Garnish with chopped coriander and add one tablespoon of butter or clarified butter on top.
