Traditionally corn cob (சோளம்) is husked, roasted over fire, smeared with lime juice, spiced with chili powder and salt, and eaten as a snack. Roasted corn is extremely popular among all age groups. However, steamed corn kernels also make an enjoyable snack. Corn is rich in vitamins B complex and C, as well as minerals. Sweet corn has found a place in Indian cuisine and is used to make poriyal, sundal, curry, pulav, soup, salad etc. Of these, sweet corn pulav has a gentle taste and it goes well with any spicy gravy preparation. You can make this pulav as the main course for a special dinner.
Corn kernels –1 teacup or 200ml measure
Long grain rice or Basmati rice – 2 tumblers or 400ml measure (பாஸ்மதி அரிசி)
Onions – 2 no, chopped finely
Cooking oil – 2 tablespoons
Salt – to taste
Bay leaf – 2 no (பிரிஞ்சி இலை)
Cinnamon – 1’ piece (லவங்கப்பட்டை)
Star aneez – 1 no (அன்னாசி மொக்கு)
Poppy seeds – 1 teaspoon (கசகசா)
Fennel seeds/ Saunf – 1 teaspoon (சோம்பு)
Cardamom – 3no (ஏலக்காய்)
Cloves – 3no (கிராம்பு)
Garam masala – 1 teaspoon
Coriander leaves – chopped, 1 tablespoon
Coconut – white meat of half a coconut
Green chilies – 2 no
|Corn Pulav (சோள புலாவ்)|
Method: Remove the white meat from coconut half and cut it into small pieces. Grind coconut pieces with green chilies and ½ tumblers (100ml) of water into a very fine paste. Add 100ml of water to the paste, mix well and pass through a strainer into a bowl. Squeeze the coconut residue left in the strainer with a spoon to extract coconut milk. Keep aside.
If you like this post, please share it with your friends, followers or contacts, by just clicking the 'Face book', 'Twitter', ‘Pinterest’ or 'Google +’ icons you see below the post. Feel free to post your comment/ feedback. Your support is greatly appreciated. Thank you!