Potato Sweet Corn Curry (உருளைக்கிழங்கு மக்காசோளக் கறி)

Traditionally sweet corn (மக்கா சோளம்) is eaten as a snack, after roasting on direct fire and smearing with salt, red chili powder and lime juice. However, in recent times sweet corn has found its place in daily menu, especially in salads, curries and gravies. Sweet corn is rich in vitamins B complex and C, as well as minerals. In this recipe, I have combined sweet corn with potatoes, which are cooked along with fresh spices. This curry goes well with rotis, chapattis and parathas.

Ingredients: (Serves four)
Potatoes – medium, 3 no

Sweet corn kernels – 1½ teacup or 300ml measure

Salt – to taste

Onion, medium – 2 no

Bay leaf – 1 no

Curds – 2 tablespoons

Mace – 1" piece

Cardamom – 3 no

Oil – 1½ tablespoons

To be roasted:

Cinnamon – 1" piece

Clove – 3 no

Coriander seeds – 2 tablespoons

Cumin seeds – 1 teaspoon

Saunf or fennel seeds – ½ teaspoon 

To be ground into a paste:

Tomato – large, 1 no

Green chili – 1-2 no (adjust to taste)

Coriander leaves – chopped, 3 tablespoons

Roasted ingredients

Potato Sweet Corn Curry (உருளைக்கிழங்கு மக்காசோளக் கறி)

Method: Chop the onions finely and keep aside. Pressure cook potatoes for 5 minutes or 5 whistles; when the pressure subsides remove the potatoes from the cooker, peel the skin and cut into medium sized cubes. Steam the sweet corn kernels in the pressure cooker or steamer for 10-15 minutes. Remove the seeds from cardamom and powder them along with mace using the mortar and pestle. Keep aside.

Heat a kadai or wok on medium flame; add cinnamon, clove, coriander seeds, cumin seeds and fennel seeds. Sauté till the cumin seeds start to crackle. Switch off the stove and transfer the contents to a bowl. Grind tomato, green chili, coriander seeds and roasted ingredients into a fine paste using the mixer-grinder. Keep aside.

Heat oil in the kadai; add bay leaf and sauté for 30 seconds. Add chopped onion and fry till the pieces turn light brown in color. Now add in the ground masala paste. Cover and cook on medium flame till oil separates.  At this stage, add steamed corn kernels, potato cubes and 1 teacup (200ml) water. Mix well and cook on low flame for 3-5 minutes. Beat curds, add cardamom-mace powder and mix well. Add in the curd mixture finally and blend well. Simmer for 2 minutes and remove from fire. Serve hot with roti or chapatti and salad.

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!