Categories
vegetables

(276)Sweet Corn Curry

Ingredients

  • 1 cup Sweet Corn kernels. ( Fresh or frozen)
  • 3 medium size onions.
  • 2 medium size Tomatoes or 2 cube of tomato puree or 3 Kokum.
  • 1 cup grated coconut or 10 cubes of coconut or 400 ml. of ready coconut milk.
  • 1 tsp. Salt for corn kernels and 1 tsp. salt for curry.
  • 3 tbsp. Coconut oil.
  • ½ tsp. Cumin seeds.
  • 2 Cloves.
  • 2 Bay leaves.
  • ½ tsp. Ginger Chilli paste
  • ½ tsp Turmeric powder.
  • 1 tsp. Red chilli powder.
  • 1 tsp. Sugar.
  • 1 tbsp. Freshly chopped Coriander leaves.

Method

  1. Wash sweet Corn kernels and after adding salt and ½ cup water pressure cook it up to 2 whistles and keep aside.
  2. In a non stick pan heat 2 tbsp oil and add roughly chopped onion. Saute till translucent and add roughly chopped tomatoes or puree. If you are making without tomatoes then grind onions into fine paste directly and while cooking gravy add Kokum. Otherwise grind onions and tomatoes into a fine paste.
  3. Again heat remaining oil in the nonstick pan and add Cumin seeds. After the crackling sound adds cloves and bay leaves and all other dry spices. Saute for 30 seconds.
  4. Add gravy. Saute for 1 minute and add cooked sweet corn kernels along with its water. Now add grated Coconut with 1 ½ cup water or if using milk then no water. Close the lid and boil the curry for 5 minutes in a slow flame.
  5. Switch off the flame and add freshly chopped Coriander leaves and close the lid for 2 minutes to retain the flavour of the Coriander.
  6. Serve hot with Paratha.

List of my other recipes.

Rajeshree Gandhi's avatar

By Rajeshree Gandhi

Life is a journey of evolving roles, each with its own beauty and wisdom. From the structured world of academia to the ever-evolving realm of homemaking, I have embraced each phase with passion and grace. When my children settled into their own lives, I found myself with a renewed sense of purpose—to document and share the wealth of knowledge I have gathered over the years.

During the lockdown, I realized that my experiences in cooking, home remedies, and life’s simple yet profound lessons could serve as a source of inspiration for others. Meticulously and with great concern for the palate, gut health, overall well-being, and the emotional gratification of savoring each preparation, I began crafting a collection of love-filled, cherished recipes, time-tested remedies, and stories woven with warmth and wisdom.

I write under the name "Rajeshree's Kitchen", where I share detailed recipes—the kind that provide exact measurements for ingredients like salt and water, which are often left to personal interpretation in most other kitchen blogs. Additionally, I include practical tips with clear reasons behind them, ensuring that every piece of advice is rooted in understanding and experience. My aim is to make cooking approachable yet precise, helping readers not just recreate dishes but truly connect with the joy of cooking.

This endeavor is my way of preserving traditions, sharing insights, and connecting with those who seek both knowledge and comfort in life's everyday moments.

One reply on “(276)Sweet Corn Curry”

Leave a comment