Monday, 5 January 2015

Sweet Corn Kurma

Sweet Corn Kurma

Sweet corn being one of my favourite, I have tried  n number of recipes using sweet corn sweet corn salad, soup, paratha, upma pulao and the list goes on. Thanks to the super markets and sometimes road side vendors who sell the whole corn cob for just rupees 12-15. So lets make a spicy kurma with a sweet ingredient.

Serves: 8-12 chapati/Poori


Boiled Sweet corn kernels 1 Cup
Finely chopped Onion 1 cup
Finely chopped Capsicum 1/2 Cup
Ginger Garlic Paste 1 Tbsp
Oil 2 Tbsp
Salt as per taste
Water as required
Coriander leaves(for Garnishing)

Spice powders
Red chilli powder 1Tsp
Turmeric powder 1/2 Tsp
Garam masala Powder 1 Tsp

To Grind
Fennel seed 1/2 Tsp
Cinnamon 1 small stick
cloves 2-3 
Tomato cubes 1 cup
Green chillies 2
Poppy seed(Soaked in water for 30 Min's)
Dry roasted grated coconut 1/2 cup

For Tempering
Cumin seeds 1 Tsp

Heat 1 Tbsp oil in a pan and add all ingredients in To grind(Till dry roasted coconut) one by one in the order mentioned.
Turn off the flame and add Dry roasted coconut, Once it becomes cool, grind it in to  fine paste and keep aside.

Take another pan Add the remaining oil, once it becomes hot add cumin seeds, Onion, capsicum, ginger garlic paste and sweet corn kernels. saute for 3-5 min's(don't over cook capsicum). 
Now add the ground paste along with some water and spice powders.
Add salt and let the gravy boil for 2-3 Min's so that all the raw smell of spice powder goes off completely.
Remove from flame ,Transfer it to a serving bowl and garnish with coriander leaves.
Serve with any Indian Bread/poori of your choice.

Sweet corn kernels can be either precooked in cooker or can be added after onions since it does not take much time to cook.
Spiciness of the whole gravy should be taken care of since we are adding green chilli, red chilli powder and also ginger.(Adjust as per your taste)
If you want a thick or dry gravy just sprinkle some water.

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